Grilled Buffalo Chicken With All Purpose Marinade Recipe 455

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.

BUFFALO CHICKEN THIGHS

Steps:

• Trim any excess fat off from the chicken thighs and check to make sure there are no bones. Add olive oil, salt, and pepper and mix thoroughly.
• Preheat the grill to 400 degrees. Grill the chicken until you reach a temp of 160 degrees.
• Add Franks hot sauce, worcestershire sauce and garlic powder to a small saucepan and bring to a simmer on medium heat.When it starts to simmer add butter to the saucepan and stir until melted. Bring the sauce back to a simmer and pull it after it gets to a light boil. Keep stirring the sauce during the process.
• Grill the chicken thighs on the grill until you reach an internal temp of 160 degrees. When the chicken rests it should come up to the requred 165 degrees for food safety.
• Mix the buffalo sauce with the chicken thighs.
• Serve with celery stalks and ranch dressing.

GRILLED BUFFALO CHICKEN PIZZA

Steps:

• Season chicken breast with Montreal steak seasoning. Place chicken in a resealable plastic bag and pour 1/3 cup hot pepper sauce into the bag. Seal bag and rub hot sauce into chicken. Transfer bag to the refrigerator and marinate for 12 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bag and discard marinade. Cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board to rest for 5 to 10 minutes.
• Dice cooled chicken into bite-size pieces. Toss chicken and remaining 2 tablespoons hot sauce together in a bowl.
• Brush each naan with olive oil; cook on the grill until golden and toasted on one side, 3 to 5 minutes. Reduce heat to medium-low and transfer naan pieces, toasted-side up, to a baking sheet. Spread blue cheese dressing on the toasted side of each naan. Top each with diced chicken and red onion. Sprinkle Cheddar cheese over the top.
• Return naan to grill and cook until cheese is melted and bottom is toasted and golden, 5 to 10 minutes more. Remove from grill, slice into pieces and top with lettuce and tomato.

BUFFALO-STYLE GRILLED CHICKEN

Steps:

• In heavy-duty resealable food-storage plastic bag, stir pepper sauce, oil, garlic powder and salt. Add chicken, turning to coat with marinade; seal bag. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Carefully brush grill rack with canola oil.
• Remove chicken from bag. Place chicken on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, in small bowl, mix dressing, blue cheese and sour cream. Place grilled chicken on platter; serve with celery and dressing mixture.

GRILLED BOURBON BUFFALO CHICKEN

Steps:

• Mix hot pepper sauce, bourbon (or whiskey or lemon juice) and salt in a 1-gallon zippered freezer bag and shake to mix it up. Rinse chicken if desired and pat completely dry with paper towels. Add chicken to bag and let rest in refrigerator for 20 minutes or up to 24 hours.
• Preheat the grill to the highest setting.
• Remove chicken from marinade, spray each piece lightly with fat-free cooking spray, and place on grill. Grill chicken about 8 to 12 minutes turning chicken halfway through. (You can do this inside using an indoor grill- cooking for about 5 minutes and not turning as it is a two sided grill.).
• Arrange lettuce on plates and top with cucumbers, celery, bell pepper and carrot, leaving center free for chicken.
• To serve, allow chicken to rest 2 to 3 minutes after coming off of grill to allow juices to settle. Cut each piece across the grain into 1/2-inch wide strips then lay equal amounts in center of each salad.
• Sprinkle each salad with equal amounts of onions and croutons. Drizzle with your choice of salad dressing. We like Ranch but Blue Cheese is great as well.

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.