Make this easy grilled buffalo chicken recipe with juicy chicken breasts, buttery buffalo sauce, and simple ingredients. Perfect for grilling season and weeknight dinners.

What Makes This Grilled Buffalo Chicken So Good

This grilled buffalo chicken recipe checks every box for an easy dinner. It is packed with bold buffalo flavor, comes together with very little prep work, and cooks up juicy and smoky right on the grill. It is one of those dependable recipes that disappear fast at the dinner table.

Buffalo wings will always have their place, but sometimes you want those same spicy, buttery flavors without the sticky fingers and pile of napkins. That is exactly why this recipe works so well. Using boneless, skinless chicken breasts keeps things simple while still giving you that classic buffalo flavor with every bite.

The buffalo sauce doubles as the marinade, so the chicken stays flavorful throughout rather than just being coated at the end. Serve it with ranch or blue cheese dressing, pile leftovers into wraps, or slice it over a salad for an easy lunch the next day.

Ingredients and Notes

To make this grilled buffalo chicken, you will need:

For the Buffalo Sauce

• Hot sauce gives the chicken its signature buffalo flavor. Frank’s RedHot works especially well here, though any cayenne-based hot sauce will work.
• Unsalted butter balances the heat and creates the rich, creamy texture of buffalo sauce. If you only have salted butter on hand, that works too.
• Garlic powder adds savory flavor throughout the marinade without overpowering the sauce.
• Paprika adds a little smoky depth and rounds out the heat nicely.
• Cayenne pepper adds extra spice for anyone who likes a hotter buffalo sauce. You can leave it out completely for a milder version.

For the Chicken

• Boneless skinless chicken breasts are easy to grill and soak up the marinade beautifully. Try pounding them to an even thickness so they cook more evenly on the grill.

Serving Options

• Green onions add freshness and a little crunch right before serving.
• Ranch dressing cools down the heat and pairs perfectly with buffalo flavors.
• Blue cheese dressing and crumbled blue cheese are classic buffalo chicken toppings and add a rich, creamy finish.

How To Make Grilled Buffalo Chicken

If you are comfortable using a grill and marinating chicken, this recipe will feel easy and very straightforward.

First, Marinate the Chicken

1. Melt the butter in a large bowl.
2. Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
3. Toss the chicken in the buffalo marinade. Cover and refrigerate for at least 4 hours.

Then, Grill the Chicken

1. Preheat your grill to 425°F. Set one side of the grill for indirect heat at about 275 to 300°F.
2. Remove the chicken from the marinade and place it over direct heat.
3. Grill for 5 minutes, then flip and grill for another 3 minutes. Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F at the thickest part.
4. Let the chicken rest for 5 minutes before slicing and serving.

***You may need to flip the chicken a few extra times while it finishes cooking to get the char exactly how you like it.

Love this grilled buffalo chicken recipe? Save it for your next cookout, weeknight dinner, or meal prep day. If you make it, I would love to hear how you served it. Leave a comment below, and don’t forget to rate the recipe!

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Easy Grilled Buffalo Chicken

Grilled Buffalo Chicken is a bold, flavor-packed classic with a simple marinade that adds just the right heat and tenderness to every juicy bite.

Course Main Dish

Cuisine American

Keyword chicken, grill recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 6 people

Calories 271kcal

Equipment

• Grill
• tongs
• meat thermometer
• large mixing bowl
• Medium microwave-safe bowl
• whisk
• measuring cups and spoons
• Large dish or bowl (for marinating)
• Cutting board
• Knife

Ingredients

Buffalo Sauce

• 1 cup hot sauce
• ½ cup unsalted butter melted
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper optional, add more if you like it hot

Chicken

• 6 boneless skinless chicken breasts

For Serving (Optional)

• Green onions sliced
• Ranch dressing
• Blue cheese dressing
• Crumbled blue cheese

US Customary – Metric

Instructions

Make the Marinade

• In a medium microwave-safe bowl, melt the butter.
  ½ cup unsalted butter
• Whisk in the hot sauce, garlic powder, paprika, and cayenne pepper until smooth.
  1 cup hot sauce, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper

Marinate the Chicken

• Place the chicken breasts in a large dish or bowl.
  6 boneless skinless chicken breasts
• Pour the buffalo sauce over the chicken and turn to coat well.
• Cover and refrigerate for at least 4 hours.

Grill the Chicken

• Preheat the grill to 425°F. Set up one side for indirect heat around 275 to 300°F.
• Remove the chicken from the marinade and place it over direct heat.
• Grill for 5 minutes, flip, and grill for another 3 minutes.
• Move the chicken to the indirect heat side and continue cooking until the internal temperature reaches 165°F, turning as needed for even cooking and light charring.
• Remove from the grill and let rest for 5 minutes before slicing.
• Serve with sliced green onions, ranch dressing, blue cheese dressing, or crumbled blue cheese (all optional).
  Green onions, Ranch dressing, Blue cheese dressing, Crumbled blue cheese

Notes

Serve: Let the chicken rest for about 5 minutes after grilling so the juices can settle before slicing. This chicken pairs well with grilled pineapple, zucchini, corn on the cob, or roasted potatoes.

Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.

Freeze: grilled buffalo chicken in a freezer-safe container or zip-top bag for up to 4 months.

Reheat: on the stovetop or in the oven until warmed through. If frozen, thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1chicken breast | Calories: 271kcal | Carbohydrates: 1g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1191mg | Potassium: 492mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 31mg | Calcium: 14mg | Iron: 1mg

Recipe FAQs

More Chicken Recipes

• Grilled Barbecue Chicken Breasts
• Grilled BBQ Chicken Drumsticks
• Fried Chicken Tenders Recipe

The post Easy Grilled Buffalo Chicken Breasts appeared first on The Cozy Fork.

Juicy, flavorful, and perfectly seared, this Cast Iron Flank Steak is your ticket to a steakhouse-quality dinner right at home. It’s easy to make with a simple, zesty marinade and cooks in just minutes!

Cast Iron Flank Steak – Your New Go-To Steak Dinner

Flank steak is a weeknight hero in our house. It cooks fast, soaks up flavor, and slices into perfect ribbons for tacos, salads, bowls, or just straight-up steak night glory. This version is all about big flavor with minimal fuss, thanks to a sweet and tangy marinade and a blazing hot cast iron pan. If you’ve ever wanted steakhouse vibes at home without firing up the grill, this is your recipe.

Let’s dig into how to make it (including all the little tips and swaps that make this recipe flexible and foolproof).

Recipe Ingredients

Here are the recipe ingredients, including substitutions, that you need to make this cast iron flank steak.

• Olive Oil (⅓ cup): Helps carry all the marinade flavors deep into the steak and keeps it moist while grilling. Avocado oil works, too, if you need a swap.
• Soy Sauce (⅓ cup): Adds a rich umami flavor and a bit of saltiness to the steaks. You can use coconut aminos for a gluten-free option.
• Lime Juice (¼ cup): The acid helps tenderize the flank steak and brings a bright, zesty kick. Lemon juice will also work. 
• Honey (¼ cup): Balances the salty and tangy flavors with a natural sweetness. You can also use maple syrup.
• Minced Garlic (2 tablespoons): Fresh garlic gives the marinade a bold flavor. 1 teaspoon of garlic powder will work if fresh is not available.
• Flank Steak (2 pounds): The star ingredient! Flank steak is lean, flavorful, and perfect for quick cooking. Look for a piece with even thickness for the best results.
• Sea Salt and Black Pepper: Essential for seasoning before cooking. Do not skip this final step for a flavorful crust.
• Fresh Parsley: A pop of freshness and color to finish the dish beautifully. You can omit it if needed. 

Make It A Meal

This steak is delicious served alongside this Rotini Pasta Salad, 1950s Ambrosia Salad Recipe, or this Deviled Egg Pasta Salad. 

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Cast Iron Flank Steak

This recipe for Cast Iron Flank Steak has a bold and juicy flavor that is perfect for weeknight dinners or weekend BBQs. It's my favorite way to take a simple steak to the next level!

Course Main Dish

Cuisine American

Keyword grilling recipes, steak

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 370kcal

Author Jillian Wade

Equipment

• mixing bowl
• whisk
• Cutting board
• Sharp Knife
• tongs
• cast iron grill pan
• measuring cups and spoons
• 9×13-inch dish OR gallon Ziploc bag

Ingredients

FLANK STEAK MARINADE:

• ⅓ cup olive oil
• ⅓ cup soy sauce
• ¼ cup lime juice
• ¼ cup honey
• 2 Tablespoons minced garlic

FLANK STEAK:

• 2 pound flank steak
• Sea salt
• Black pepper
• Parsley optional

US Customary – Metric

Instructions

• In a small bowl, whisk together olive oil, lime juice, honey, and minced garlic.
• Add steak to a lidded dish or a large gallon-size Ziploc bag.
• Pour the marinade over the steak.
• Cover or seal and refrigerate for 2 hours or overnight if possible.
• After the steak has marinated, preheat your cast iron grill pan (or regular cast iron pan) over medium-high heat, and spray it with cooking spray.
• Place marinated steak on a platter, and sprinkle each side with sea salt and pepper before placing it on the grill.
• Grill for 6-8 minutes per side, or until the steak reaches the level of doneness you desire (130°F for medium-rare, 140°F for medium, and 150°F for medium-well).
• Remove the steak from the grill and allow it to rest on a cutting board for about 10 minutes.
• Slice the steak against the grain.
• Garnish with parsley and serve.

Notes

To store: Leftover steak can be stored in an airtight container in the fridge for up to 4 days.

To freeze: Wrap sliced steak tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.

To reheat: Reheat gently in a skillet over medium heat or microwave in short bursts to avoid drying it out. A splash of broth or water can help keep it juicy.

Make ahead: You can marinate the steak up to 24 hours in advance. You can cook it fully, slice it, and then serve it cold or gently reheated.

Nutrition

Serving: 4ounces | Calories: 370kcal | Carbohydrates: 14g | Protein: 34g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 802mg | Potassium: 573mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 3mg

Cast Iron Flank Steak Recipe FAQs

More Main Dish Recipes

• CrockPot Costco Turkey Breast
• Baked Ham and Cheese Croissants
• Sloppy Joe Pasta

The post Juicy Cast Iron Flank Steak appeared first on The Cozy Fork.

My recipe for Grilled Barbecue Chicken Breasts uses a quick brine to ensure juicy results. It then gets smoky, flavorful, and so juicy on the grill with the help of a simple brine. It’s perfect for a weeknight dinner with minimal prep.

I make these Grilled Barbecue Chicken Breasts all summer long. I first created the recipe when I needed a quick and easy recipe and couldn’t find one online. 

What I love About Grilled Barbecue Chicken Breasts

• Super Juicy Chicken: The brine, the brine, the brine! It’s a must for keeping the chicken incredibly moist and flavorful, unlike other grilled chicken recipes that turn out too dry.
• Simple and Quick: This recipe is on repeat at my house during the summer. It’s simple and always turns out fire! 
• Easy to Customize: Use your favorite BBQ sauce or adjust the spices in the rub for a personalized touch.

Ingredients

• Water – It’s crucial for the brine. Sometimes, I use chicken broth or apple juice. 
• Table salt – Don’t underestimate its role in the brine. It’s not just about Seasoning, it’s about transforming your chicken. Salt in a brine works its magic by tenderizing the meat, breaking down proteins, and enhancing moisture retention.
• Granulated sugar – Another brine ingredient, this little bit of sugar will balance the saltiness and help to promote browning during cooking. 
• Cornstarch – The last brine ingredient, cornstarch creates a coating that enhances moisture retention and chicken crispiness when cooked.
• Boneless skinless chicken breasts – You want to choose breasts that aren’t too big. If those are your only options, pound them out a little to make them thinner. This will help the chicken cook evenly. 
• Black pepper – This is strictly for seasoning purposes. A little goes a long way. 
• Barbecue sauce – Sweet Baby Ray’s is my favorite, but feel free to use your favorite or make a Texas BBQ sauce. 

Equipment

• large mixing bowl
• grill toolset
• Liquid measuring cup
• measuring cups
• Measuring spoons
• baking sheet
• meat thermometer

How To Make Grilled BBQ Chicken

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

Brine: 

1. Combine water, salt, sugar, and cornstarch in a bowl. Add chicken and refrigerate for 30 minutes (max 1 hour).

Preheat Grill: 

2. Turn the gas grill to HIGH, lid closed, for 15 minutes.

Prep Chicken: 

3. Pat dry chicken, and discard the brine. Rub with salt & pepper mixture.

Grill Chicken:

4. Scrape & oil grates, and turn off all burners except the main burner. Place the chicken on the hot side and cook 2-2 ½ minutes per side.
5. Brush with BBQ sauce, turn, cook 2-2.5 minutes.Move to the cooler side, brush with BBQ sauce, and cook for 2 minutes.Repeat turning & brushing twice more (2 min per side each time).

6. Flip one last time, brush with BBQ sauce, and cook for 1-3 min.

Rest & Serve: 

7. Let chicken rest for 5 minutes on a plate before serving. 

Make It A Meal

Serve this chicken alongside a big bowl of Tri-Color Rotini Pasta for a delicious meal. I serve this on repeat during the summer maths. It makes a classic meal for a summer BBQ. 

Storage 

Serve:  Savor this chicken at its peak flavor by serving it immediately after grilling. For safety reasons, avoid leaving it out for more than 2 hours.

Store: For delicious future meals, store leftover chicken in an airtight container in the fridge for up to 4-5 days.

Freeze: Let the chicken cool completely for long-term storage, then portion it into freezer-safe zipper bags. This way, you can freeze it for up to 4 months and enjoy flavorful grilled chicken whenever you crave it.

Recipe FAQs

More From The Cozy Fork

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Grilled BBQ Chicken Breasts

This Grilled Barbecue Chicken Breasts recipe uses a quick brine to ensure juicy results. It then gets smoky, flavorful, and so juicy on the grill with the help of a simple brine.

Course Main Dish

Cuisine American

Keyword chicken, grill recipes

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 403kcal

Author Easy Budget Recipes

Equipment

• large mixing bowl
• grill toolset
• Liquid measuring cup
• measuring cups
• Measuring spoons
• baking sheet
• meat thermometer

Ingredients

BRINE:

• 6 cups water
• ¼ cup salt
• ¼ cup granulated sugar
• 2 Tablespoons cornstarch

CHICKEN:

• 6 6-8 ounces boneless skinless chicken breasts thawed if previously frozen
• ½ teaspoon salt
• ½ teaspoon pepper

BBQ SAUCE:

• 1 ¼ cup barbecue sauce

US Customary – Metric

Instructions

BRINE CHICKEN:

• Combine water, salt, sugar, and cornstarch in a large bowl. Add chicken, cover with plastic wrap, and refrigerate for 30 minutes, but no longer than an hour.

PREHEAT GRILL:

• While the chicken brines, preheat the grill. Turn the gas grill on HIGH and close the lid. Preheat the grill for 15 minutes before putting the chicken on.

PREP THE CHICKEN:

• Remove chicken from the brine and pat dry with paper towels (discard the brine).
• Combine the salt and pepper in a small bowl. Rub the salt and pepper over all sides of the chicken.

GRILL CHICKEN:

• Scrape and oil the grill grates. Turn off all burners except the main burner, which should remain on medium-high.
• Place chicken on the hotter part of the grill and cook for 2-2 ½ minutes.
• Turn chicken over and brush with BBQ sauce. Cook until browned on the second side, about 2-2 ½ minutes.
• Turn the chicken over and move to the cooler side of the grill. Brush with BBQ sauce and cook for two more minutes.
• Repeat the turning and brushing two more times and cook for 2 minutes on each side.
• Flip one final time and brush with BBQ sauce. Cook for 1-3 minutes or until the chicken registers 160 degrees F on an instant-read thermometer.
• Move chicken to a serving plate and let rest for 5 minutes. Serve.

Nutrition

Serving: 1breast | Calories: 403kcal | Carbohydrates: 35g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 5797mg | Potassium: 978mg | Fiber: 1g | Sugar: 28g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg

The post Grilled Barbecue Chicken Breasts appeared first on The Cozy Fork.

Brined chicken gets a crispy, caramelized glaze for these restaurant-worthy Grilled BBQ Chicken Drumsticks in under an hour.

What You’ll Love About BBQ Drumsticks

• Simple Recipe: The brining and grilling process has simple steps and requires just ten minutes of prep time. This recipe makes an easy family dinner that takes the stress out of dinner. 
• Flavorful and Juicy: The marinade infuses the chicken with flavor, while the short brining time helps retain moisture, resulting in juicy and tender meat the whole family will love.
• Crispy Skin: The two-step cooking process (indirect heat followed by direct heat) ensures perfectly cooked chicken with a crispy brown exterior that is a total crowd-pleaser.

What You Need

While the ingredient list is short, every ingredient is essential to this recipe.

• Water: essential for the simple brine. There is no need to get fancy with broth, juice, or soda.
• Table salt: an essential ingredient for brining and seasoning the chicken. If you want juicy chicken drumsticks, don’t skip the brining step!
• Cornstarch: when added to the brine, the cornstarch coats the chicken evenly. When the chicken is grilled, the cornstarch helps the skin get browned and crispy.
• Pepper: use pepper to taste when seasoning the chicken.
• Chicken drumsticks: skin-on, bone-in is the only way to go for this BBQ chicken drumsticks recipe.
• BBQ sauce: Use your favorite, we love Sweet Baby Rays.

How To Make BBQ Chicken Drumsticks

***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.

1. Combine water, salt, and cornstarch in a large bowl. Add the chicken, cover, and refrigerate for 15-60 minutes.
2. Pat the chicken dry with paper towels.
3. Place chicken on the cooler side of your grill, preheated on HIGH for 15 minutes. Cover, and cook for 30-34 minutes until browned.
4. Move the chicken to the main burner. Brush with your favorite BBQ sauce, cover, and cook for 5 minutes.
5. Flip, brush again, and cook 5 minutes more. Repeat basting and flipping twice more.
6. Transfer chicken to a platter and cover with foil for 5 minutes. Garnish with parsley (optional) and serve hot.

Make It A Meal

• Serve these drumsticks alongside our tri-color pasta salad or ambrosia salad for a delicious meal.
• We also like to serve corn on the cob, potato salad, a simple salad, or baked beans with these drumsticks. 

More From The Cozy Fork

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BBQ Chicken Drumsticks

Brined chicken gets a crispy, caramelized glaze for these restaurant-worthy Grilled BBQ Chicken Drumsticks in under an hour.

Course Main Dish

Cuisine American

Keyword chicken, grilling

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Brining and Cooling Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 people

Calories 499kcal

Author Jillian Wade

Equipment

• measuring cups and spoons
• gas grill
• pastry brush
• large mixing bowl
• Cutting board
• Mixing spoon

Ingredients

BRINE:

• 4 cups water
• 2 Tablespoons table salt
• 2 Tablespoons cornstarch

CHICKEN:

• 1 teaspoon salt
• 1 teaspoon pepper
• 3 pounds chicken drumsticks

BBQ SAUCE:

• 3 cups barbecue sauce of your choosing

US Customary – Metric

Instructions

BRINE THE CHICKEN:

• Combine water, salt, and cornstarch in a large bowl.
• Add chicken, cover with plastic wrap, and refrigerate for 15 minutes, ensuring not to exceed an hour.

PREP THE GAS GRILL:

• As the chicken is brining, preheat the grill by turning the gas grill to HIGH and closing the lid.
• Ensure the grill is preheated for 15 minutes before placing the chicken on it. Prepare the grill grates by scraping and oiling them.
• Turn off all of the burners except for the main burner, keep that one HIGH.

PREP THE CHICKEN:

• Retrieve the chicken from the brine and transfer it to a sanitized cutting board.
• Swiftly pat the chicken dry using paper towels.

COOK THE CHICKEN:

• Position the chicken on the cooler side of the grill and cover it.
• Cook for 30-34 minutes or until the chicken starts to brown.
• Arrange the chicken in a single line close to the main burner that is still on.
• Brush the chicken with BBQ sauce, cover, and cook for 5 minutes.
• Flip the chicken, brush it with BBQ sauce, and cook for an additional 5 minutes.
• Repeat the process of flipping and brushing the chicken with BBQ sauce two more times. By this point, the chicken should have a crusted layer of BBQ sauce, and the internal temperature of the drumsticks should register 175 degrees F.
• Once cooked, transfer the BBQ chicken drumsticks to a serving platter.
• Cover with foil for 5 minutes

GARNISH AND SERVE:

• Garnish with chopped fresh parsley if desired.
• Serve hot and enjoy these deliciously grilled BBQ chicken drumsticks!

Notes

Storage:

Serve: You can keep the chicken out for no longer than two hours before it needs to be refrigerated.

Store: Store the leftover chicken in an airtight container in the fridge for three to four days. 

Freeze: Once cooled, place the drumsticks on a pan and flash freeze until frozen solid, about 2 hours. Transfer the chicken to a freeze-safe plastic bag and freeze for 2 months.

Nutrition

Serving: 0.5pound | Calories: 499kcal | Carbohydrates: 61g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 4352mg | Potassium: 676mg | Fiber: 1g | Sugar: 47g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

Recipe FAQs

How long do drumsticks take on the BBQ?

Cooking these drumsticks on the grill will take about fifty minutes. When they are done, their internal temperature should reach 175 degrees F. 

Do you put BBQ sauce on chicken before or after baking?

The BBQ sauce will make the chicken brown quickly, so you do not want to put it on the drumsticks initially. Cook the chicken for about thirty minutes before applying the first coat of BBQ sauce. Then, you will flip the chicken, brush it with sauce, and cook for five minutes. This process will be repeated a few times to achieve that crispy skin we all know and love. 

How can you tell when drumsticks are done?

The best way to know if the drumsticks are done is to use a meat thermometer to check the internal temperature. If you do not have a thermometer, you can use a fork to stick into the thickest part of the drumstick. If the juices come out clear, the chicken is cooked through. Any traces of red, the chicken is not done and needs to continue cooking. 

The post Grilled BBQ Chicken Drumsticks appeared first on The Cozy Fork.