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Grilled Buffalo Chicken

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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.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the grill: Heat the grill to medium-high heat.
  5. 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.
  6. 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

Find it online: https://cookwhatmatters.com/grilled-buffalo-chicken/