Description
This flavorful Buffalo Chicken recipe features tender boneless, skinless chicken breasts marinated in a spicy, tangy buffalo sauce blend, then pan-seared to perfection and brushed with a sweet and zesty buffalo glaze. Perfect for a quick weeknight dinner, it offers a balance of heat, honey sweetness, and citrus brightness, all cooked on the stovetop in under 30 minutes.
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 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 Frank’s Hot Wings Sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and pepper until thoroughly combined. Set aside.
- Prepare Marinade for Chicken: Measure out 1/4 cup of the prepared marinade and add it to a shallow dish or freezer bag along with 2 tablespoons of olive oil. This will be used to marinate the chicken.
- Marinate the Chicken: Add the pounded chicken breasts to the marinade mixture, tossing evenly to ensure each piece is fully coated. Cover and refrigerate for at least 2 hours and up to overnight to allow flavors to penetrate.
- Make the Buffalo Glaze: To the remaining marinade, whisk in an additional 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 to Cook: Remove the chicken from the refrigerator and let it sit at room temperature for 15 to 30 minutes if time permits, which helps ensure even cooking.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat until very hot. Add the marinated chicken breasts and cook undisturbed for 3 to 5 minutes until one side is nicely browned or slightly blackened for more flavor.
- Finish Cooking: Flip the chicken over, reduce the heat to medium, and cover the pan. Cook for an additional 5 to 7 minutes, depending on thickness, until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and transfer chicken to a cutting board. Let rest for 5 minutes to retain juices.
- Glaze the Chicken: Brush the cooked chicken breasts generously with the prepared buffalo glaze. Use more glaze if you prefer more heat and less sweetness, or less glaze for milder flavor.
Notes
- For best results, pound the chicken breasts to even thickness to ensure uniform cooking.
- Marinate chicken overnight for maximum flavor absorption.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C).
- Adjust the amount of hot sauce and honey in the glaze to customize heat and sweetness levels.
- Serve with celery sticks and blue cheese dressing for a classic buffalo chicken experience.
- Leftover glazed chicken can be used in wraps, salads, or sandwiches.
