Why This Recipe Matters
When I first developed my Grilled Buffalo Chicken Wraps, the wrap itself took a few rounds of testing to get right.
The chicken did not.
From the very first batch, it was juicy, flavorful, and exactly what I wanted it to be. Since then, it has become one of those recipes we keep coming back to. It is simple, dependable, and everybody in our house loves it.
The marinade comes together quickly, and 30 minutes is enough to give the chicken plenty of flavor. The result is consistently good every single time.
Sometimes the best recipes are not the ones with the biggest story behind them. They are just the ones you make over and over because they are really, really good.
Prepare Your Taste Buds
This Grilled Buffalo Chicken is juicy, savory, and full of classic buffalo flavor without tasting like chicken that has simply been coated in hot sauce.
Frank’s RedHot Sauce brings the heat, while fresh lemon juice, smoked paprika, garlic, onion, dill, and parsley give the marinade plenty of depth. On the grill, the outside gets lightly charred while the inside stays tender and juicy.
For even more buffalo flavor, you can lightly brush the chicken with a little extra Frank’s after grilling. It adds another layer of tangy heat and gives the chicken that glossy buffalo finish.
What I like most about this version is that the buffalo flavor is built into the chicken itself. It is bold enough to stand on its own, but still balanced enough that the chicken never feels overly spicy or heavy.
My son Mikey has been making it all summer long, which probably says more about this recipe than I ever could. Give it a try at your house and see if it becomes a favorite there too.
Simple Ways to Serve This
Serve this Grilled Buffalo Chicken with Cilantro Lime Rice, Fresh Roasted Corn Salsa, and Fresh Guacamole for an easy dinner with plenty of fresh flavor.
It is also the chicken I use in my Grilled Buffalo Chicken Wraps, where it is paired with crisp buffalo slaw and cheddar cheese.
Grilled Buffalo Chicken
Juicy Grilled Buffalo Chicken marinated with Frank’s RedHot, lemon, herbs, and spices, then grilled until lightly charred and full of flavor. Easy enough for a weeknight and delicious straight off the grill.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Ingredients
- 2 pounds boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness
- 4 tablespoons olive oil
- 2 tablespoons Frank’s RedHot Sauce
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- Additional Frank’s RedHot Sauce, for brushing, optional
Instructions
- Prepare the chicken: Place the chicken breasts in a gallon-size zip-top bag or between two pieces of plastic wrap. Pound with a meat mallet until they are an even 1/2-inch thickness.
- Make the marinade: In a medium bowl, whisk together the olive oil, Frank’s RedHot Sauce, lemon juice, kosher salt, garlic powder, onion powder, smoked paprika, dried dill, dried parsley, black pepper, and cayenne pepper, if using.
- Marinate the chicken: Add the chicken to the marinade and turn to coat well. Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Preheat the grill: Heat the grill to medium-high heat.
- Grill the chicken: Remove the chicken from the marinade and place it on the hot grill. Grill for about 4–5 minutes per side, depending on thickness, until lightly charred and the internal temperature reaches 165°F.
- Rest and finish: Transfer the chicken to a cutting board or serving platter and let it rest for 5 minutes. For extra buffalo flavor and heat, lightly brush the warm chicken with additional Frank’s RedHot Sauce before slicing and serving.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 349
- Sugar: 0.6 g
- Sodium: 1063.2 mg
- Fat: 13.1 g
- Carbohydrates: 3.6 g
- Fiber: 0.7 g
- Protein: 51.9 g
- Cholesterol: 165.5 mg
Handy Hints
- Do not over-marinate the chicken: Because the marinade contains fresh lemon juice, 30 minutes is plenty of time to add flavor. I recommend marinating for 30 minutes to 2 hours rather than letting the chicken sit overnight.
- Pound the chicken evenly: An even 1/2-inch thickness helps the chicken cook quickly and evenly without drying out around the edges.
- Watch the grill temperature: Medium-high heat gives the chicken those flavorful charred edges while keeping the inside juicy.
- Add more buffalo flavor at the end: For a little extra heat and that glossy buffalo finish, lightly brush the chicken with additional Frank’s RedHot Sauce after grilling.
- Make part of it ahead: You can whisk the marinade together earlier in the day and refrigerate it separately. Add the chicken 30 minutes to 2 hours before you are ready to grill.
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