This tasty Buffalo Chicken Breasts Recipe is chicken breasts marinated in buffalo sauce and grilled to perfection making them flavorful, juicy, and tender just like buffalo chicken wings with just the right amount of spice.. I like to cut them up and use them in Buffalo chicken salad with ranch dressing, wraps, quesadillas, sliders, and stuffed potatoes. Or serve them as the main course with macaroni and cheese, garden salad, celery sticks, and carrot sticks.
Buffalo chicken is a classic main course with so much versatility. I like to make a double batch of this recipe and use half of this juicy chicken to serve as a main course and then toss the rest in a salad, pizza, or nachos a couple days later. The possible ways to turn this chicken into a great meal are endless so my family never gets bored.
How to make Buffalo Chicken
Start by melting the butter in a saucepan over low heat. Then add Frank’s Red hot Sauce, apple cider vinegar, pressed garlic, Worcestershire sauce, and ground cayenne. Whisk to combine and bring just to a simmer. Remove from the heat and let it cool for a bit.
Add half the cooled mixture to a bowl with the chicken stirring to coat. Cover and place it in the refrigerator letting it marinate for a couple of hours stirring every 30-40 minutes.
Then preheat the grill to 400 degrees. Remove the chicken from the marinade and grill for about 10-12 minutes flipping halfway through the process. Baste with the remaining buffalo sauce to keep it moist and tasty. Chicken is done when the internal temperature reaches 165 degrees Fahrenheit. Finally cover and let the chicken rest for about 10 minutes.
Recipe Tips
- The buffalo sauce (marinade) can be made up to 3 days in advance. Store in an airtight container in the fridge.
- Always preheat the grill. It is really important for even cooking, decreasing the risk of the chicken sticking, removing residue from prior grilling, and making great grill marks.
- Don’t overcook the chicken. Chicken is done when it reaches an internal temperature of 165 degrees.
- Split the chicken marinade in half. Use half to marinate the chicken breasts for 2-4 hours covered in the refrigerator. Then use the second half to baste the chicken while it is grilling.
- Store the leftover buffalo chicken in an airtight container or a zipper seal bag in the refrigerator up to 4 days.
How to bake Buffalo Chicken in the oven
It is still important to marinate the chicken for a couple of hours. Then add the chicken breasts to a baking dish in a single layer. Bake at 425 degrees for 15-18 minutes or until the chicken is cooked through and it reaches an internal temperature reaches 165 degree Fahrenheit. Baste the chicken every 5 minutes with the remaining buffalo sauce.
How to cook Buffalo Chicken on the stovetop
Marinate the chicken breasts in the Buffalo Sauce as directed in the recipe. Then heat a little olive oil in a large skillet over medium heat. Remove the chicken from the marinade and brown it in the oil on both sides. Now pour the remaining buffalo sauce over the chicken and cover the skillet with foil. Cook for 8-10 minutes or until the chicken reaches 165 degrees Fahrenheit turning once.
More Chicken Recipes to try!
Buffalo Chicken
A tasty Buffalo Chicken Recipe made with simple ingredients. Chicken breasts are marinated in homemade buffalo wing sauce and grilled to perfection making them full of flavor, juicy, and tender. Serve them as the main course or cut them up and use them in salads, wraps, quesadillas, sliders, and stuffed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus cooling and marinating time
- Yield: 4 servings
- Category: main meal chicken
- Method: grill
- Cuisine: American
Ingredients
- 1 ½ lbs. boneless skinless chicken breast (4 breasts)
- ½ cup unsalted butter
- 1 cup Franks’ red hot sauce
- 1 tablespoon cider vinegar
- 2 cloves garlic pressed
- 1 teaspoon Worcestershire Sauce
- ½ teaspoon ground cayenne pepper (more or less to taste)
- Kosher salt and black pepper to taste
Instructions
- Melt the butter in a saucepan over low heat. Add Frank’s Redhot Sauce, apple cider vinegar, garlic, Worcestershire sauce, and ground cayenne. Whisk to combine and bring just to a simmer. Remove from the heat and let it cool to room temperature.
- Add half the cooled mixture to a bowl and add the chicken stirring to coat. Cover and place it in the refrigerator letting it marinate for a couple of hours stirring every 30-40 minutes.
- Preheat the grill to 400 degrees. Remove the chicken from the marinade and grill for about 10-12 minutes flipping halfway through the process. Baste with the remaining buffalo sauce to keep it moist and tasty. Chicken is done when the internal temperature reaches 165 degrees Fahrenheit. Cover and let the chicken rest for 10 minutes. Season with kosher salt and black pepper to taste.
Notes
- The buffalo sauce (marinade) can be made up to 3 days in advance. Store in an airtight container in the fridge.
- Always preheat the grill. It is really important for even cooking, decreasing the risk of the chicken sticking, removing residue from prior grilling, and making great grill marks.
- Don’t overcook the chicken. Chicken is done when it reaches an internal temperature of 165 degrees.
- Split the chicken marinade in half. Use half to marinate the chicken breasts for 2-4 hours covered in the refrigerator. Then use the second half to baste the chicken while it is grilling.
- Store the leftover buffalo chicken in an airtight container or a zipper seal bag in the refrigerator up to 4 days.
Keywords: how to make buffalo chicken, buffalo chicken recipe, Frank’s buffalo chicken
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