Description
A flavorful and easy Buffalo Chicken recipe featuring tender chicken breasts marinated in a spicy Buffalo sauce blend, then pan-seared to juicy perfection and finished with a sweet and tangy glaze. Perfect for a quick weeknight dinner with a delicious kick.
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
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Glaze
- Reserved marinade (from the chicken marinade)
- 1 tablespoon honey
- 1 ½ teaspoons lime juice
Instructions
- Prepare the marinade: In a medium bowl, whisk together Frank’s Hot Wings Sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and pepper. Measure out 1/4 cup of this marinade and combine it with 2 tablespoons of olive oil in a shallow dish or freezer bag for marinating the chicken.
- Marinate the chicken: Add the pounded chicken breasts to the prepared marinade and toss evenly to coat. Cover and refrigerate for at least 2 hours or up to overnight to absorb the flavors.
- Make the glaze: To the remaining marinade, whisk in 1 tablespoon honey and 1 ½ teaspoons lime juice. Store this glaze in the refrigerator until needed.
- Cook the chicken: Remove the chicken from the refrigerator and let it sit at room temperature for 15-30 minutes if time allows. Heat a large non-stick skillet over medium-high heat until very hot. Add the chicken breasts and cook undisturbed for 3-5 minutes until nicely browned or slightly blackened on one side. Flip the chicken, cover the skillet, reduce heat to medium, and cook for an additional 5-7 minutes or until the chicken is cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Glaze and serve: Brush the cooked chicken with the prepared glaze according to your heat preference—more glaze for a spicier kick or less for milder flavor. Serve warm and enjoy your spicy Buffalo Chicken!
Notes
- For juicier chicken, marinate overnight if possible.
- Adjust the amount of hot sauce to your heat tolerance.
- Letting the chicken rest before slicing helps retain juices.
- Can be served with celery sticks and blue cheese dressing for a classic buffalo wing experience.
- Chicken can be grilled instead of pan-seared if preferred, cook times will vary.
