Grilled Buffalo Chicken Breasts. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Preheat your grill to medium-high heat. Using a clean tea towel, oil the grill.
To satisfy our cravings for something a little meatier, I've created Grilled Buffalo Chicken.
All the flavors of the hot wings with the convenience and substance of a grilled chicken breast.
This is the perfect recipe to work into this year's grilling repertoire.
You can cook Grilled Buffalo Chicken Breasts using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Grilled Buffalo Chicken Breasts
- Prepare 2 of boneless, skinless chicken breast.
- It's 1 t of garlic powder.
- Prepare 1 t of onion powder.
- Prepare 1 t of ground coriander seed.
- You need 1 t of paprika.
- You need 1/4 t of ground white pepper.
- It's 1/2 C of buffalo sauce.
- You need 1 of large pinch kosher salt.
- Prepare as needed of vegetable oil.
In resealable plastic bag, combine hot sauce, olive oil, Worcestershire sauce, cayenne pepper and garlic powder. This buffalo-style grilled chicken tastes great on salads, in a sandwich or wrap, or in it's own along side some veggies. I like to make a bunch so I can have leftovers in the refrigerator all weeks for easy lunches or dinners. I use these pyrex containers to keep the chicken fresh in the refrigerator.
Grilled Buffalo Chicken Breasts step by step
- Toss chicken breasts with enough oil to coat. Season..
- Pile all charcoal on one side of the grill. Leave the other side without charcoal. This is to set up a spot for searing, and a spot for indirect cooking..
- Lay each chicken breast on the searing side of the grill with the charcoal. Have the top of each breast laying diagonal as if it were pointing to 2 o'clock. As soon as the grill grates have marked the chicken, about 2 minutes, turn chicken diagonally to point to 10 o'clock. This is how to make beautiful cross marks on grilled items..
- Flip over chicken and repeat process just until you achieve a nice cross mark sear..
- Move chicken to indirect side of grill. Cover. Let the charcoal smoke slowly finish cooking the chicken, about 10 minutes, depending on thickness of chicken and heat of grill. Remove when chicken is 160°, and let carry-over cook until chicken reaches 165°.
- Baste with buffalo sauce during last 2 minutes of cooking on indirect side of grill..
- Variations; Celery seed, cayenne, bacon fat, white wine, red wine, white wine vinegar, red wine vinegar, champagne vinegar, honey, lime, lemon, horseradish, turmeric, apple cider vinegar, black pepper, peppercorn melange, smoked paprika, applewood seasoning, dried ranch seasoning, dried minced onions, dried minced garlic, raspberry, coconut, dill, orange zest, grapefruit zest, kiwi, scallions, chives, cumin, thyme, basil, parsely, cilantro, chili powder, sumac, rosemary, sage, oregano, roasted garlic, beer, tequila, vodka, rice wine vinegar, sherry, mint, dijon,.
Brush one side of the chicken with hot sauce mixture and place the hot sauce side down on the hot grill. Brush more hot sauce over the top of the chicken. Remove from grill to a clean plate. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Baked Boneless Buffalo Chicken Breast Recipes.