Buffalo Chicken Recipe

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 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 pepper
• Reserved marinade from above
• 1 tablespoon honey
• 1 1/2 teaspoons lime juice

Instructions

1. 1

   Prepare Marinade: Whisk together all the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup of the marinade and combine with 2 tablespoons of olive oil in a shallow dish or freezer bag.

2. 2

   Marinate Chicken: Add chicken breasts to the marinade mixture, toss evenly to coat, and refrigerate for 2 hours up to overnight for best flavor.

3. 3

   Make Glaze: To the remaining marinade, whisk in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store the glaze in the refrigerator until ready to use.

4. 4

   Bring Chicken to Room Temperature: Let marinated chicken sit at room temperature for 15-30 minutes before cooking.

5. 5

   Cook Chicken Stovetop: Heat a large non-stick skillet over medium high heat until very hot. Add chicken and cook undisturbed for 3-5 minutes until nicely browned. Flip chicken over, cover, and reduce heat to medium. Cook for 5-7 minutes more until fully cooked through.

6. 6

   Rest and Glaze: Remove chicken to a cutting board and let rest for 5 minutes. Brush with the desired amount of Buffalo glaze depending on heat preference.

7. 7

   Alternate Grilling Method: Preheat and grease grill to medium heat (375-450°F). Grill chicken 5-7 minutes per side until cooked through (internal temperature 160°F). Remove, rest 5 minutes, then brush with glaze.