Buffalo Chicken

Ingredients

• 2-3 chicken breasts pounded thin ((approx. 1 pound))
• 3 tablespoons olive oil, divided
• 1/4 cup Frank's hot WINGS Sauce (for more heat OR Frank's ORIGINAL Hot Sauce for less heat)
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tsp EACH garlic powder, chili powder, salt
• 1/2 tsp EACH ground cumin, smoked paprika, onion powder
• 1/4 teaspoon pepper
• Reserved marinade ((in directions))
• 1 tablespoon honey
• 1 1/2 teaspoons lime juice

Instructions

1. 1

   Whisk together the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add it to a shallow dish or freezer bag, along with 2 tablespoons of olive oil. Add the chicken and toss to evenly coat. Marinate in the refrigerator for 2 hours up to overnight.

2. 2

   To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon of honey and 1 1/2 teaspoons of lime juice. Store in the refrigerator until ready to use.

3. 3

   --- STOVETOP DIRECTIONS ---

4. 4

   Let the chicken sit at room temperature for 15-30 minutes (time permitting).

5. 5

   Heat a large non-stick skillet over medium-high heat. Once very hot, add 1-2 tablespoons of oil. Add the chicken and cook, undisturbed, for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.

6. 6

   Flip the chicken over, cover, and reduce the heat to medium. Cook for an additional 5-7 minutes (depending on the thickness of the chicken), until the chicken reaches 160 °F.

7. 7

   Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing to reach 165 °F. Brush the chicken with the desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

8. 8

   --- GRILLING DIRECTIONS ---

9. 9

   Let the chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

10. 10

    Grill the chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should reach 160 °F.)

11. 11

    Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing to reach 165 °F. Brush the chicken with the desired amount of glaze - for more heat, more glaze; for less heat, less glaze.