Buffalo Chicken Recipe

Pound and season

If chicken breasts are thick, halve horizontally or lightly pound to an even 1/2-inch thickness for even grilling.

Combine 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper in a small bowl. Brush or rub marinade over both sides of the chicken breasts and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill chicken 4–5 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove from grill and tent loosely with foil; carryover will bring temperature to 165°F as it rests 5 minutes.

Once rested, slice chicken into strips or bite-sized pieces for serving.

While chicken rests or cooks, slice the yellow onion thinly into half-moons.

Heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium-low heat until butter melts. Add sliced onions, 1/4 teaspoon sugar and 1/4 teaspoon kosher salt; toss to coat.

Cook onions gently, stirring every 3–4 minutes, for 18–25 minutes until soft, deeply golden and sweet. If onions begin to stick or brown too fast, reduce heat and add up to 1 tablespoon water to deglaze and continue cooking.

When caramelized, remove from heat and keep warm until assembling.

In a small saucepan over low heat, combine 1/2 cup hot sauce, 2 tablespoons unsalted butter, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey, 1/4 teaspoon garlic powder and 1/8 teaspoon kosher salt.

Warm gently, whisking until butter melts and sauce is smooth and slightly glossy, about 2–3 minutes. Taste and adjust heat or sweetness as desired. Keep warm or transfer to a small bowl for tossing.

In a medium bowl combine 1/2 cup crumbled blue cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons buttermilk and 1/2 teaspoon lemon juice.

Stir until mostly smooth but with some blue-cheese texture remaining. Season with 1/8 teaspoon black pepper and 1/8 teaspoon kosher salt. If a thinner sauce is desired, add up to 1 tablespoon more buttermilk.

Taste and adjust salt or lemon to balance tang; refrigerate briefly if you prefer it chilled.

Place sliced grilled chicken on a platter or individual plates.

Spoon warm buffalo sauce over the chicken, tossing gently to coat each piece (reserve a little sauce for drizzling if desired).

Top with a generous spoonful of caramelized onions, then drizzle or dollop blue cheese sauce over the top.

Garnish with extra blue cheese crumbles and chopped chives or green onions. Serve immediately with celery sticks on the side if using.