Best 6 Buffalo Style Grilled Chicken Recipes

GRILLED BUFFALO CHICKEN CUTLETS

Steps:

• Preheat your grill to medium-high heat.
• Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
• Using a clean tea towel, oil the grill grates.
• Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
• While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
• Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
• Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.

GRILLED BUFFALO WINGS

Steps:

• In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
• Preheat a gas grill to medium heat (about 350 degrees F).
• Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
• In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
• In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

GRILLED BUFFALO CHICKEN WITH ALL-PURPOSE MARINADE RECIPE - (4.5/5)

Steps:

• 1.Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight. 2.To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use. 3.STOVETOP DIRECTIONS 4.Let chicken sit at room temperature for 15-30 minutes (time permitting). 5.Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze. 6.GRILLING DIRECTIONS 7.Let chicken sit at room temperature for 15-30 minutes (time permitting). 8.Meanwhile, grease and preheat the grill to medium heat, 375-450°F. 9.Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) 10.Remove chicken from grill and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze. Notes *The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken *Try tossing the chicken with your favorite BBQ sauce - amazing! *Chicken is incredible on sandwiches, in wraps, salads, tacos, etc. *Total time does not include marinating chicken as this time will vary per individual.

GRILLED BUFFALO CHICKEN SLIDERS

Steps:

• Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
• Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Remove chicken from hot sauce; discard sauce.
• Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
• Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
• Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
• Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

GRILLED BUFFALO THIGHS

Steps:

• Prepare coals in grill (gas grill is ok).
• Wash chicken and pat dry. Place chicken thighs in a large bowl and add olive oil, chopped garlic, thyme and salt. Rub mixture all over thighs to coat.
• Place thighs on grill and cook until cooked through turning once or twice.
• Meanwhile, mix hot sauce with melted butter and worcestershire sauce in a large bowl. Toss wings in sauce mixture to coat. Return to grill briefly to set buffalo sauce. Serve with ranch dressing/dip.