Description
This flavorful Buffalo Chicken recipe features tender, marinated chicken breasts cooked on the stovetop and brushed with a spicy, tangy buffalo glaze. Perfect for a quick and delicious meal, this recipe combines classic buffalo sauce with honey and lime for a balanced heat and sweetness. Serve with your favorite sides or in sandwiches for a crowd-pleasing dish.
Ingredients
Scale
Chicken Marinade
- 2-3 boneless, skinless chicken breasts, pounded thin (approximately 1 pound)
- 3 tablespoons olive oil, divided
- 1/4 cup Frank’s Hot Wings Sauce (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 black pepper
Buffalo Glaze
- Reserved marinade (from the chicken marinade)
- 1 tablespoon honey
- 1 1/2 teaspoons lime juice
Instructions
- Make the Marinade: In a medium bowl, whisk together the buffalo sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and pepper until well combined. Measure out 1/4 cup of the marinade and add it to a shallow dish or freezer bag along with 2 tablespoons of olive oil.
- Marinate the Chicken: Add the chicken breasts to the marinade mixture in the dish or bag, tossing evenly to coat fully. Cover and refrigerate for at least 2 hours or up to overnight to allow flavors to infuse.
- Make the Buffalo Glaze: To the remaining marinade reserved in the bowl, whisk in 1 tablespoon of honey and 1 1/2 teaspoons of lime juice. Store this glaze in the refrigerator until ready to use.
- Cook the Chicken: Remove marinated chicken from the refrigerator and let sit at room temperature for 15-30 minutes to promote even cooking. Heat a large non-stick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed for 3-5 minutes until the underside is nicely browned or slightly blackened if desired. Flip the chicken over, cover the skillet, reduce heat to medium, and cook for an additional 5-7 minutes, or until the chicken is fully cooked through (internal temperature of 165°F). Transfer chicken to a cutting board and let rest for 5 minutes before slicing.
- Glaze the Chicken: Brush the cooked chicken breasts with the prepared buffalo glaze to your preferred level of heat and sweetness. Serve immediately, enjoying the delicious balance of spicy and tangy flavors.
Notes
- For best flavor, marinate chicken overnight if time permits.
- Adjust the amount of buffalo sauce in the marinade to control the heat level.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Serve with celery sticks and blue cheese dressing for a classic pairing.
- Leftover glazed chicken can be refrigerated for up to 3 days and reheated gently.
