Buffalo Chicken Recipe
Grilled chicken smothered in Franks Buffalo Sauce, topped with lettuce
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Ingredients
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Chicken & Marinade
Buffalo Sauce
Toppings & Serving
Method
Chicken & Marinade
- 1
Prepare and tenderize chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly each or pound to an even thickness about 1/2 inch using a meat mallet between plastic wrap to ensure even cooking.
- 2
Marinate
In a bowl combine 2 tbs olive oil, garlic powder, smoked paprika, 1 tsp salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the chicken. Let rest at room temperature for 15 minutes or refrigerate for up to 2 hours.
- 3
- 4
Buffalo Sauce
- 5
While the chicken rests, make the buffalo sauce. In a small saucepan over low heat, melt 2 tbs butter. Add 3 tbs Frank's RedHot, 1 tsp honey, 1/2 tsp white vinegar, 1/4 tsp Worcestershire, optional 1/4 tsp cayenne, and 1/4 tsp salt. Stir constantly until emulsified and warmed through, about 1–2 minutes. Taste and adjust seasoning or heat as desired.
- 6
Brush sauce on chicken: Place the rested grilled chicken on a baking sheet or plate and generously brush both sides with the warm buffalo sauce. For extra saucy coverage, spoon additional sauce over the top. If you prefer the sauce set on the chicken, place the sauced breasts back on the hot grill for 30–60 seconds per side to tack the sauce (watch carefully to avoid burning).
Toppings & Serving
- 7
Assemble: Thinly slice or leave whole the sauced chicken. Arrange shredded lettuce on plates or in a sandwich/roll if serving as a sandwich. Top the lettuce with the buffalo chicken.
- 8
Finish: Sprinkle 1/4 cup blue cheese crumbles over the chicken if using, and drizzle ranch or blue cheese dressing to taste. Serve immediately with lime wedges on the side.
- 9
Storage: Leftover sauced chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through.