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Homemade Buffalo Chicken Recipe photo

Buffalo Chicken Recipe

Tender chicken breasts marinated in a tangy buffalo sauce and finished with a sweet lime glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring cup
  • shallow dish or freezer bag
  • large nonstick skillet or grill
  • Tongs or spatula
  • Cutting Board
  • Meat Thermometer

Ingredients
  

  • 2-3 chicken breasts, pounded thin about 1 pound
  • 3 tablespoons olive oil divided
  • 1/4 cup Frank's hot wings sauce or Frank's original hot sauce use hot for more heat or original for less
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • reserved marinade set aside 1/4 cup of the marinade before adding chicken
  • 1 tablespoon honey (for glaze)
  • 1 1/2 teaspoons lime juice (for glaze)

Instructions
 

  • Make the buffalo marinade: In a medium mixing bowl whisk together 1/4 cup hot sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper.
  • Reserve 1/4 cup of the marinade in a separate container for the glaze; refrigerate it until needed.
  • In a shallow dish or freezer bag combine the remaining marinade with 2 tablespoons olive oil. Add the pounded chicken breasts and toss to coat evenly. Refrigerate and marinate for at least 2 hours or up to overnight.
  • Prepare the glaze: Whisk the reserved marinade with 1 tablespoon honey and 1 1/2 teaspoons lime juice, then chill until ready to use.
  • Stovetop method: If time allows, let chicken sit at room temperature 15–30 minutes. Heat a large nonstick skillet over medium-high until very hot. Add the chicken and cook undisturbed 3–5 minutes until well browned on the first side.
  • Flip the chicken, cover the skillet, reduce heat to medium, and cook 5–7 more minutes (depending on thickness) until cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
  • Grill method: Preheat and grease the grill to medium (375–450°F). Let chicken sit at room temperature 15–30 minutes. Grill undisturbed 5–7 minutes per side until cooked through and an instant-read thermometer registers 160°F. Remove and rest 5 minutes before slicing.
  • Brush the sliced or whole rested chicken with the prepared glaze to taste; use more for spicier results and less for milder heat.

Notes

  • Watch the "how to make" recipe video at the top of the post.
  • The chicken is flavorful but not very spicy without the glaze.
  • Adjust the heat by adding more or less glaze.
  • Try tossing the cooked chicken with your favorite BBQ sauce for a different flavor.
  • Chicken works well in sandwiches, wraps, salads, or tacos.
  • Total time excludes marinating time, which varies.