Description
This Buffalo Chicken Recipe offers a flavorful and tangy twist on classic chicken breasts with a spicy buffalo marinade and glaze. Perfectly pan-seared to lock in juices, the chicken is marinated in a blend of Frank’s hot sauce, honey, lime, and aromatic spices, then finished with a sweet and zesty glaze for an irresistible dish that’s ready in under 30 minutes.
Ingredients
Scale
Chicken and 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 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, paprika, onion powder, and pepper until fully combined. Measure out 1/4 cup of this marinade and place it in a shallow dish or freezer bag along with 2 tablespoons of olive oil.
- Marinate the Chicken: Add the pounded thin chicken breasts to the marinade mixture in the dish or bag. Toss well to coat all pieces evenly. Refrigerate the chicken and let it marinate for at least 2 hours, up to overnight, to develop flavor and tenderness.
- Make the Buffalo Glaze: To the remaining marinade 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 for brushing the cooked chicken.
- Prepare the Chicken for Cooking: Remove the chicken from the refrigerator and let it sit at room temperature for 15-30 minutes if time allows. This helps it cook more evenly.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat until very hot. Add the chicken breasts to the skillet and cook undisturbed for 3-5 minutes until a nice brown crust forms on one side (or slightly blackened if desired). Flip the chicken, cover the pan, reduce heat to medium, and cook for an additional 5-7 minutes, depending on the thickness of the chicken, until cooked through and no longer pink in the center.
- Rest the Chicken: Remove the chicken from the skillet and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute and keep the meat moist.
- Glaze the Chicken: Brush the cooked chicken breasts with the prepared buffalo glaze. Adjust the amount based on your preferred heat level—more glaze for extra spice, less for a milder taste. Serve immediately.
Notes
- Marinating overnight enhances flavor and tenderness but minimum 2 hours is sufficient.
- Pounding the chicken breasts to an even thickness ensures even cooking.
- Allowing the chicken to rest after cooking helps keep it juicy.
- Use gloves when handling hot sauce if you have sensitive skin to avoid irritation.
- This recipe pairs well with celery sticks, blue cheese dressing, or ranch dip.
