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Grilled buffalo chicken breasts arranged on a wooden cutting board with green onions, carrots, celery, and ranch dressing.
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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.
Prep Time15 minutes
Cook Time20 minutes
Chill Time4 hours
Total Time4 hours 35 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken, grill recipes
Servings: 6 people

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