Grilled Buffalo Chicken: Your Ultimate Recipe for Tangy, Spicy, and Juicy Perfection
If you’re a fan of the iconic, bold, and tangy flavor of classic Buffalo sauce, then prepare to fall in love with this incredible Grilled Buffalo Chicken recipe. This dish transforms ordinary chicken breasts into an extraordinary culinary experience, combining the smoky char of the grill with that unmistakable Buffalo kick. We start with succulent boneless, skinless chicken breasts, gently pounded to an even thickness to ensure perfect, uniform cooking. They are then bathed in a vibrant, zesty marinade featuring the timeless taste of Frank’s RedHot, enriched with quality olive oil, fresh garlic, and a hint of smoked paprika for depth.
Once marinated to perfection, the chicken is expertly grilled, resulting in tender, juicy, and intensely flavorful meat with beautiful grill marks. Each bite delivers that signature spicy and tangy Buffalo goodness, making it an incredibly versatile dish. Serve it elegantly sliced over crisp salads for a healthy and satisfying meal, tuck it into warm wraps for a quick and flavorful lunch, or pile it high on a platter as the star of your next game day spread. This recipe offers all the beloved flavor of Buffalo wings, but in a healthier, easier-to-eat format that’s perfect for any occasion.
This grilled Buffalo chicken recipe is an absolute winner, delivering a juicy, tangy, and perfectly spiced experience that will quickly become a staple in your kitchen. It’s an ideal choice for busy weeknight dinners when you crave something flavorful yet simple, and it effortlessly elevates any game day menu or backyard BBQ gathering. The secret lies in its straightforward yet powerful marinade – a harmonious blend of classic hot sauce, rich olive oil, aromatic garlic, and a selection of spices that infuse every fiber of the chicken with bold Buffalo flavor. Whether you slice it to top a vibrant salad, shred it for sandwiches, or cube it for skewers and party appetizers, this dish offers a healthier and more substantial alternative to traditional Buffalo wings, without sacrificing any of that beloved zesty heat or the irresistible smoky char achieved on either a pellet grill or a gas grill.
Forget the deep-fryer and the messy clean-up; this grilled version provides a lighter, equally satisfying way to enjoy one of America’s favorite flavor profiles. Its simplicity makes it approachable for even novice cooks, while its impressive taste guarantees it will be a crowd-pleaser. Get ready to add this fantastic recipe to your rotation and enjoy the vibrant flavors of Buffalo chicken in a fresh, grilled format.
Why You’ll Love This Grilled Buffalo Chicken Recipe
This isn’t just another chicken recipe; it’s a game-changer that brings big flavor and ease to your table. Here’s why you’ll be making it again and again:
- Bold, Tangy Flavor Profile – This recipe perfectly captures the signature taste of Buffalo sauce, offering an exquisite balance of heat from the Frank’s RedHot and a delightful tanginess from the vinegar components already present in the hot sauce. It’s a flavor explosion that tantalizes your taste buds without being overwhelmingly spicy, making it enjoyable for a wide range of palates.
- Incredibly Versatile for Any Meal – The beauty of this grilled Buffalo chicken lies in its adaptability. Once cooked, it can be served in countless ways. Enjoy it sliced as a robust main dish with your favorite sides, dice it to toss over fresh, crisp salads for a lighter meal, tuck it into soft tortillas for quick and satisfying wraps, or layer it onto buns for a hearty sandwich. It’s excellent for meal prep, providing delicious protein for multiple meals throughout the week.
- Quick and Easy to Prepare – You’ll be amazed at how quickly this flavorful dish comes together. From the brief marinating time (just 45-60 minutes is all you need for maximum flavor penetration without compromising texture) to the fast grilling process, this recipe is designed for efficiency. You can have a mouth-watering, perfectly cooked meal on the table in about an hour, including prep time, making it ideal for busy weeknights.
- A Favorite for All Occasions – Whether you’re hosting a lively game day party, planning a casual backyard BBQ, or simply need a delicious and straightforward weeknight dinner, this grilled Buffalo chicken is always a hit. Its crowd-pleasing flavor and easy preparation make it a go-to choice that never disappoints, ensuring everyone leaves the table happy and satisfied.
For another terrific grilled chicken breast recipe that’s equally flavorful and easy, be sure to try this Grilled Lemon Mint Chicken.
Essential Ingredients for Your Grilled Buffalo Chicken
Creating this irresistible grilled Buffalo chicken requires a few key ingredients, each playing a vital role in building that signature flavor and achieving perfect texture. Here’s a detailed look at what you’ll need:
- Chicken – We recommend using lean, quick-cooking boneless, skinless chicken breasts for their ease of preparation and tendency to absorb marinades well. However, boneless, skinless chicken thighs also work beautifully, offering a slightly richer flavor and maintaining moisture even more readily. You can choose based on your preference for leanness or richness.
- Olive Oil – Extra virgin olive oil serves multiple purposes in our marinade. It helps the flavorful spices and hot sauce cling effectively to the chicken, ensuring every surface is coated. Additionally, it contributes to a beautiful char on the grill and helps prevent the chicken from sticking, making for an easier cooking process and juicier results.
- Hot Sauce – For that authentic, classic Buffalo tang and heat, Frank’s RedHot Original is the undisputed champion. Its vinegar-based profile and balanced cayenne pepper flavor are exactly what you want. However, don’t hesitate to experiment with similar sauces like Louisiana Hot Sauce, Crystal Hot Sauce, or Cholula if you have a favorite or are looking for a slightly different nuance. The key is a vinegar-forward cayenne pepper sauce.
- Paprika – Opt for smoked paprika to introduce a subtle yet wonderfully complex smokiness that complements the grilled flavor perfectly. If you prefer a more neutral backdrop or don’t have smoked paprika on hand, regular sweet paprika can be used, though you’ll miss that extra layer of smoky depth.
- Onion Powder – This essential spice adds a mild, savory depth to the marinade, helping to balance the bold heat and tang of the hot sauce. It rounds out the flavor profile without overpowering the other ingredients.
- Garlic – Freshly minced or grated garlic is crucial for a richer, more robust flavor base. Its pungent aroma and taste are integral to the savory complexity of the marinade, elevating the overall deliciousness of the chicken.
- Honey – A touch of honey (regular or no-sugar variety, or even maple syrup) is added to provide a subtle sweetness. This not only balances the spice and tang of the hot sauce but also helps create a beautiful glaze on the chicken as it grills, enhancing its appearance and adding another layer of flavor.
Please refer to the detailed recipe card below for precise measurements of all ingredients, including salt and black pepper, which are essential for seasoning the chicken to perfection.
Chef’s Tip – Vinegar or No Vinegar?
Many classic Buffalo sauces often incorporate additional vinegar for an extra sharp tang. However, it’s important to note that many popular hot sauces, especially Frank’s RedHot, are already quite vinegar-forward. If you prefer a milder, more mellow flavor profile, you can confidently skip any extra added vinegar and allow the natural tang of the hot sauce to shine through. On the other hand, if you’re a fan of a really zippy, intense kick, consider adding 1 tablespoon of apple cider vinegar to the marinade. I’ve personally made it both ways, and both yield fantastic results, so feel free to adjust to your personal taste preference!
Substitutions & Variations to Customize Your Buffalo Chicken
This grilled Buffalo chicken recipe is wonderfully flexible, allowing you to easily adjust the flavors and ingredients to suit your preferences or what you have on hand. Here are some ideas for substitutions and variations:
- Adjusting the Heat Level – For the classic, balanced Buffalo flavor, stick with Frank’s RedHot Original. If you crave a more intense kick, switch to Frank’s RedHot Extra Hot or incorporate a pinch of cayenne pepper, a few dashes of Tabasco, or even a different type of spicier hot sauce into the marinade.
- Adding a Smoky Twist – To enhance the smoky depth of the dish beyond what smoked paprika provides, consider adding 2-3 drops of liquid smoke to your marinade. A little goes a long way, infusing the chicken with an authentic BBQ flavor.
- Exploring Different Proteins – While boneless, skinless chicken breasts are fantastic, this Buffalo marinade works exceptionally well with other proteins. Try it with chicken thighs for a richer, more forgiving meat, or use chicken wings for a more traditional “Buffalo wing” experience. It’s also surprisingly delicious with shrimp (just remember to significantly reduce the marinating and cooking times).
- Grilling or Baking – Your Choice! – No outdoor grill? No problem! This recipe is just as tasty when baked. Simply preheat your oven to 400°F (200°C) and bake the marinated chicken until it reaches an internal temperature of 165°F (74°C). You can also use a cast iron grill pan on your stovetop for indoor grill marks.
- Fresh Herbs & Aromatics – For a bright, fresh finish, sprinkle fresh chopped parsley or cilantro over the grilled chicken just before serving. These herbs add a wonderful contrast to the rich, spicy flavors. You could also add a squeeze of fresh lime juice for an extra zing.
If you enjoy exploring other spicy chicken marinades, these grilled harissa chicken skewers are another easy and fast chicken recipe that delivers a fantastic spicy kick.
Chef’s Tip – Why Pound Chicken Breasts?
Pounding boneless, skinless chicken breasts to a more even thickness is a crucial step for achieving perfectly cooked, juicy results, especially when grilling. Chicken breasts often have one end thicker than the other. By gently pounding them (focusing on the thicker parts) until they are uniform, you ensure that the entire piece of chicken cooks at the same rate. This prevents the thinner sections from drying out and becoming tough while the thicker parts are still finishing, leading to consistently tender and moist chicken throughout. When pounding, use gentle, even pressure to flatten the meat without tearing the fibers. You can do this by placing the chicken between two sheets of plastic wrap or inside a heavy zip-top bag. The process photos in this guide illustrate this step clearly. Investing in an inexpensive meat pounder is a worthwhile idea for any kitchen, making this task quick and easy.
How to Make Perfect Grilled Buffalo Chicken Breasts
Making delicious grilled Buffalo chicken is a straightforward process that yields fantastic results. Follow these simple steps for perfectly tender, flavorful chicken every time:
- **Prepare the Chicken:** Place your boneless, skinless chicken breasts inside a sturdy zip-top bag, smooth side up. Using a meat pounder or the flat side of a heavy pan, gently pound the chicken until it reaches a more uniform thickness, focusing on any thicker areas. This ensures even cooking.
- **Whisk the Marinade:** In a small bowl or jar, combine all the marinade ingredients: Frank’s RedHot, olive oil, honey, smoked paprika, zested garlic, onion powder, sea salt, and black pepper. Whisk or shake vigorously until all ingredients are well combined and smooth.
- **Marinate the Chicken:** Pour all but 2-3 tablespoons of the prepared marinade over the pounded chicken breasts (reserve the remaining clean marinade for brushing after grilling). Ensure the chicken is fully coated. Cover the dish and let the chicken marinate at room temperature for 45-60 minutes. Do not marinate for longer than 60 minutes for chicken breasts, as the acidity can start to affect the texture.
- **Grill to Perfection:** Preheat your grill to high heat, making sure the grates are clean. Once hot, reduce the heat to medium. Place the chicken breasts, smooth side down first, on the grill. Grill for approximately 6 minutes, flipping halfway to create beautiful crosshatch grill marks if desired. Then, turn the chicken over and grill for another 4-6 minutes, or until the internal temperature reaches just shy of 165°F (74°C). The temperature will continue to rise slightly after removal. As soon as the chicken is done, brush it generously with the reserved clean marinade for an extra burst of flavor and a glossy glaze.
5. **Rest, Slice, and Serve:** Once off the grill, allow the chicken to rest for a few minutes. This crucial step lets the juices redistribute, ensuring maximum tenderness and flavor. Then, slice the Buffalo chicken crosswise against the grain into thin strips or thicker pieces. Serve immediately, with extra clean marinade on the side as a dipping sauce if desired. Enjoy the incredible bold flavors!
How to Serve Grilled Buffalo Chicken for Any Occasion
One of the best qualities of this grilled Buffalo chicken is its incredible versatility. It tastes fantastic straight off the grill, but it’s equally delicious when incorporated into other dishes. Here are some of our favorite ways to serve it, ensuring you can enjoy its bold flavors in a variety of meals:
- Classic Platter Presentation: For a simple yet impactful serving, arrange the whole or sliced grilled chicken breasts on a beautiful platter. Accompany them with traditional Buffalo sides like crisp celery sticks and crunchy carrot sticks. A generous bowl of creamy ranch or zesty blue cheese dressing on the side is a must for dipping, complementing the chicken’s heat and tang.
- Dynamic Buffalo Chicken Salad: Transform your grilled chicken into a vibrant and healthy salad. Simply slice or cube the cooked chicken and toss it over a bed of fresh, crisp greens (like romaine or mixed greens). Add your favorite chopped vegetables such as cucumbers, bell peppers, cherry tomatoes, or red onion. Finish with a drizzle of ranch or blue cheese dressing for a refreshing and satisfying main course salad.
- Flavorful Wraps & Sandwiches: Create quick and easy lunches or dinners by layering thinly sliced grilled Buffalo chicken in soft tortillas for wraps, or on toasted buns for sandwiches. Enhance the experience with fresh lettuce, juicy tomato slices, and an extra smear of dressing. For an added crunch, consider adding some shredded cabbage or coleslaw.
- Protein Boost for Bowls: Elevate your meal bowls with this delicious protein. Add sliced or cubed Buffalo chicken to grain bowls featuring fluffy rice, nutritious quinoa, or low-carb cauliflower rice. Pair it with an assortment of roasted vegetables (like broccoli, sweet potatoes, or Brussels sprouts) and a light dressing for a balanced and incredibly flavorful meal.
- Buffalo Chicken Pizza or Tacos: For a creative twist, chop the chicken and use it as a topping for homemade Buffalo chicken pizza, often drizzled with ranch or blue cheese sauce instead of tomato. Or, make Buffalo chicken tacos with crisp lettuce, a sprinkle of cheese, and a dollop of sour cream or crema.
Chef’s Tip: Crafting a Quick Serving Sauce
To create an instant, delectable serving sauce, take the remaining ¼ cup of clean (unused) marinade and whisk it thoroughly with 3 tablespoons of melted unsalted butter. The butter helps to mellow the intense tang of the hot sauce while adding a delightful richness and silkiness to the sauce. For those who prefer a touch more sweetness to balance the spice, stir in a bit more honey to taste. Drizzle this warm sauce directly over your sliced grilled chicken or serve it on the side as an optional dipping sauce. For an even creamier indulgence, it pairs wonderfully with my homemade Buffalo Ranch Dressing (link coming soon!).
Recipe Frequently Asked Questions (FAQs)
The most reliable way to determine if your chicken is fully and safely cooked is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the chicken breast, avoiding any bones if using bone-in cuts. The internal temperature should register 165°F (74°C). This temperature ensures that the chicken is safe to eat without being overcooked and dry. For the juiciest results, many chefs recommend pulling the chicken off the grill when it reaches about 160°F (71°C), as the residual heat (carry-over cooking) will cause the temperature to rise those final few degrees as it rests, ensuring it remains incredibly moist and tender.
Absolutely! This versatile Buffalo marinade and grilling method work exceptionally well with various cuts of chicken. While boneless, skinless chicken breasts are a popular choice for their leanness and quick cooking time, you can also use boneless, skinless chicken thighs for a richer, more flavorful, and often more forgiving result. Chicken tenders are another excellent option, cooking even faster. For a more traditional “Buffalo wing” experience, bone-in chicken wings can also be marinated and grilled. Just remember to adjust your cooking times accordingly based on the thickness and type of chicken, and always rely on your instant-read thermometer to confirm the internal temperature reaches 165°F (74°C).
Yes, absolutely! Making your own Buffalo marinade and sauce from scratch is not only quick and easy but often tastes significantly fresher and allows for complete control over the ingredients compared to many bottled versions. Our recipe already provides a fantastic homemade Buffalo marinade that perfectly balances heat and tang. It combines the essential hot sauce (like Frank’s RedHot), high-quality olive oil for richness, a touch of honey for sweetness, and savory seasonings such as smoked paprika, garlic, and onion powder. Crafting your own means you can effortlessly adjust the spice levels to perfectly suit your taste preferences, whether you like it milder or extra fiery, and avoid any unwanted preservatives often found in store-bought options. It’s a simple step that makes a big difference in the final flavor!
Discover More Delicious Grilled Chicken Recipes
If you’ve enjoyed the bold flavors and easy preparation of this grilled Buffalo chicken, you’ll be thrilled to explore more of our fantastic grilled chicken creations. From quick weeknight dinners that simplify your evenings to impressive cookout favorites perfect for entertaining, these grilled chicken recipes consistently deliver big flavor with minimal fuss. Dive into our collection and find your next favorite way to grill chicken!
- Easy Smoked Chicken Breast
- Grilled Hoisin Chicken Skewers
- Easy Blender Lemon Chicken Marinade
- Harissa Chicken (Grilled Skewers)
Did You Make This Recipe?
If you tried this fantastic Grilled Buffalo Chicken recipe, I’d absolutely love to hear about your experience! Please take a moment to tell me how it turned out for you in the comments below. Your feedback is incredibly valuable and truly helps other readers who are considering making this dish. And if you loved it as much as I do, please consider giving it a star rating! Your ratings are a huge help to our community and are greatly appreciated.
📖 Recipe
Grilled Buffalo Chicken
Sally Cameron
Pin Recipe
Equipment
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Grill or grill pan
Ingredients
Buffalo Chicken
- 1 ½ pounds boneless skinless chicken breasts or thighs
Buffalo Chicken Marinade
- ¼ cup Frank’s RedHot Sauce original
- 2 tablespoon extra virgin olive oil
- 2-3 teaspoons honey or no-sugar honey, or maple
- 1 teaspoon smoked paprika
- 2 large garlic cloves zested fine
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛-1/4 teaspoon ground black pepper
Instructions
Prep the Marinade
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In a small jar with a tight-fitting lid or a bowl, combine all the marinade ingredients: Frank’s RedHot Sauce, extra virgin olive oil, honey (or maple syrup), smoked paprika, finely zested garlic cloves, onion powder, sea salt, and ground black pepper. Secure the lid and shake vigorously, or whisk thoroughly, until all the ingredients are fully incorporated and the mixture is smooth. Set aside 2-3 tablespoons of this clean marinade in a separate small dish for basting the chicken later.
Prep Chicken Breasts for Marinating
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Place your boneless, skinless chicken breasts inside a sturdy, heavy-duty zip-style bag. Gently pound the chicken using a meat mallet or the flat side of a heavy pan, aiming to achieve a more even and uniform thickness, particularly concentrating on the thicker end of each breast. This ensures consistent cooking. Pour the majority of the prepared marinade over the chicken in the bag, ensuring each piece is well coated. Seal the bag and allow the chicken to marinate at room temperature for 45-60 minutes. Do not exceed 60 minutes, as prolonged exposure to the hot sauce’s acidity can alter the chicken’s texture.
Prepare Grill & Cook Chicken
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Ensure your grill grates are thoroughly clean before heating. Preheat your grill to high heat. Once the grill is hot, reduce the heat to medium. Carefully place the marinated chicken breasts on the hot grates, smooth side down first. Grill for approximately 6 minutes. If you desire those classic crosshatch grill marks, rotate the chicken breasts to a different angle halfway through this initial grilling time.
After the first side is nicely seared, flip the chicken breasts over and continue to grill for another 4 to 6 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers just short of 165°F (74°C). Remember that carry-over cooking will typically raise the temperature by a few extra degrees once the chicken is removed from the heat, ensuring it’s perfectly cooked and juicy.
Immediately after removing the chicken from the grill, brush it generously with the reserved clean tablespoons of marinade. This step adds an extra layer of fresh Buffalo flavor and a beautiful glaze. Allow the chicken to rest for a few minutes before slicing it cross-grain into your desired thickness and serving.