Grilled Buffalo Chicken

Grilled Buffalo Chicken recipe – super simple to make and tastes great! Only 6 ingredients: chicken, olive oil, hot sauce, Worcestershire sauce, garlic powder, and onion powder. Seriously delicious!! Serve the chicken with some celery and carrot sticks, on a sandwich bun, or chopped up on a salad. Add this to your menu ASAP! It is sure to become a family favorite!!

Originally published April 1, 2011

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Easy Chicken Marinade Recipe

This Grilled Buffalo Chicken is one of our favorite recipes! It is super simple to make with only 6 ingredients and tastes great! Tender chicken marinated in hot sauce, olive oil, Worcestershire sauce, garlic powder, and onion powder. All the flavors of buffalo wings but without all of the mess! I am obsessed with this chicken recipe. It reminds me of my favorite dish at Ragtime Cafe! We make this chicken at least twice a month. Give this a try the next time to fire up the grill!

grilled chicken in a cast iron grill pan

How to Make Grilled Buffalo Chicken

This chicken dish is super easy to make with only a few simple ingredients. In a small bowl, stir together hot sauce, olive oil, Worcestershire sauce, garlic powder, and onion powder. Place chicken in a resealable plastic bag. Pour marinade over the chicken and refrigerate for a few hours to overnight. 

When ready to cook the chicken, remove the chicken from the marinade and discard. Prepare the grill and cook the chicken until it reaches an internal temperature of 165ºF.

Helpful Tips & Frequently Asked Questions

  • You can use this marinade on any cut of chicken – chicken breasts, chicken tenderloins, chicken thighs, chicken wings, or chicken drumsticks/legs.
  • You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
  • I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
  • Can substitute melted butter for olive oil. If using melted butter, marinate the chicken at room temperature for 20 minutes. Don’t refrigerate it – the butter will harden.
  • I use Frank’s Hot Sauce or Frank’s Buffalo Wings Sauce. Either is fine. I find the buffalo wings sauce to be a little milder.
  • Is Buffalo Chicken spicy? This chicken wasn’t as spicy as I thought it would be. It was actually pretty mild for us. Next time I will brush the chicken with some extra buffalo sauce right before we take it off the grill. 
    • For spicier chicken, you can add some cayenne pepper to the marinade.
  • I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes, until the internal temperature reaches 165ºF.
  • Store leftovers in an airtight container in the refrigerator.
plate of grilled chicken

What to Serve with Buffalo Chicken

As I said, this chicken is a favorite at our house. We usually serve it with some celery and carrot sticks with ranch dressing. It is equally delicious as a sandwich topped with lettuce, red onion, tomato, avocado, and blue cheese. I usually double the recipe. Leftovers are great chopped up on a salad or in a tortilla wrap for a quick lunch or dinner.

Here are a few of our favorite recipes from the blog that go great with this Grilled  Chicken:

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plate of grilled chicken with text overlay

Grilled Buffalo Chicken

Yield: 4 people
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Grilled Buffalo Chicken recipe – super simple to make and tastes great! Only 6 ingredients: chicken, olive oil, hot sauce, Worcestershire sauce, garlic powder, and onion powder. Seriously delicious!! Serve the chicken with some celery and carrot sticks, on a sandwich bun, or chopped up on a salad. Add this to your menu ASAP! It is sure to become a family favorite!!

Ingredients:

Instructions:

  • Combine hot sauce, olive oil, Worcestershire sauce, garlic powder, and onion powder in a bowl.
  • Place chicken breasts in a plastic bag. Pour marinade over chicken and refrigerate for a few hours to overnight.
  • Remove chicken from bag; discard marinade in bag. Grill chicken until done.

Notes:

  • You can use this marinade on any cut of chicken – chicken breasts, chicken tenderloins, chicken thighs, chicken wings, or chicken drumsticks/legs.
  • You can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
  • I suggest pounding the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
  • Can substitute melted butter for olive oil. If using melted butter, marinate the chicken at room temperature for 20 minutes. Don’t refrigerate it – the butter will harden.
  • I use Frank’s Hot Sauce or Frank’s Buffalo Wings Sauce. Either is fine. I find the buffalo wings sauce to be a little milder.
  • Is Buffalo Chicken spicy? This chicken wasn’t as spicy as I thought it would be. It was actually pretty mild for us. Next time I will brush the chicken with some extra buffalo sauce right before we take it off the grill. 
    • For spicier chicken, you can add some cayenne pepper to the marinade.
  • I don’t have a grill. Can I cook the chicken in the oven or skillet? Yes! To cook the chicken breasts inside, pan sear it for 3 to 4 minutes per side. Place on a rimmed baking sheet. Bake at 400ºF for 10 minutes, until the internal temperature reaches 165ºF.
  • Store leftovers in an airtight container in the refrigerator.

Steph

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grilled chicken in a cast iron grill pan with text overlay

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Comments

  1. Just FYI. Don’t do this on an indoor grill. Not unless you want to breath in a home made Frank’s red hot gas bomb. That was a fun cooking experience! Ahha

  2. I made this today! This was my first attempt at cooking chicken breast on the grill and they were DELICIOUS! Thanks for sharing will definitely make this again

  3. I just came across this and went out to the grill and got started. Great recipe! This was exactly what I was looking for. VERY simple and really delicious. WIN!

  4. Oh good! I tore this out of the magazine, too, but haven't gotten around to making it. Glad to know it'll be tasty!! Thanks 🙂

  5. I added you to my reader about a month ago but I just read your profile (about me)section. I think I am going to be trying a lot of your recipes because everyone makes fun of me for always ordering chicken. I look forward to searching through your past posts and adding to my "To Make" list!

  6. I've enjoyed grilled buffalo chicken several times this Spring but I have been cheating and using KC Masterpiece's new marinade.

  7. That chicken looks so good. I finally got my barbecue out on Friday. I hope Mother Nature cooperates enough to let me keep it out. I would really like to try this dish!

  8. Teri – I guess it just takes practice. We use charcoal and it cooks in about 12-15 minutes – just depending on the size of the chicken. He takes it off the grill at about 10 minutes and we cut it to see how much longer it has. I think that is the key to not drying it out.

    Ribs and pork butt are on my list to grill this summer. I love good BBQ.

  9. This looks so delicious! Would really have to try out that buffalo sauce. Makes me drool just looking at the photos!

  10. Just found your blog. Going to try the Buffalo Chicken this weekend. Look forward to trying more of your recipes!

    I'm a recipe blog-aholic.

  11. Chicken Leg's grilled chicken always looks grilled to perfection – something I have not gotten the hang of – I can do killer ribs, and hubby can smoke some awesome butts, but my chicken does not look like his – "not dry" – what is his secret? slow, low temp? high temp? I love all your recipes! Teri Dingler

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