Buffalo Chicken Recipe

Pound and season

If chicken breasts are uneven, place each between two sheets of plastic wrap and pound to an even 1/2–3/4 inch thickness using a meat mallet or rolling pin. This ensures even cooking.

In a large bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken breasts and rub to coat evenly. Let sit at room temperature for 15 minutes or refrigerate up to 2 hours covered.

Prep onions

Peel the large yellow onion and cut into 1/2-inch thick rings. Separate rings into rounds if desired for individual pieces.

Toss the onion rings with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Set aside while you heat the grill.

Grill onions

Preheat a gas or charcoal grill (or grill pan) to medium-high (about 400°F / 200°C). Place onion rings directly on the grill grates or on a grill pan and grill 3–4 minutes per side, until they have good char marks and are softened. Remove and keep warm.

Make sauce

In a small saucepan over low heat melt 4 tbs unsalted butter. Add 3/4 cup hot sauce, 1 tsp honey and 1/2 tsp Worcestershire sauce. Whisk until combined and slightly thickened, about 2–3 minutes. Taste and adjust: add more honey for sweetness or more hot sauce for heat. Keep warm on the lowest setting or transfer to a heatproof bowl.

Oil the grill grates lightly or brush the chicken with the optional 1 tbs butter. Place the seasoned chicken on the preheated grill over direct medium-high heat. Grill 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted in the thickest part reads 160°F (71°C).

During the last 1–2 minutes of grilling, brush both sides of each breast generously with the warm buffalo sauce. Let the sauce set on the grill 30–60 seconds, then flip and brush the other side. Remove chicken from the grill when internal temperature reaches 165°F (74°C) — carryover will raise it slightly.

Place grilled chicken on a cutting board and let rest 5 minutes. Slice or serve whole. Spoon any reserved buffalo sauce over the chicken for extra heat.

Top each portion with 2–3 grilled onion rings and a sprinkle of chopped fresh parsley.

Serve with 1/2 cup ranch or blue cheese dressing on the side and optional celery sticks. Offer extra buffalo sauce and lemon wedges if desired.