Description
This Buffalo Chicken recipe delivers tender, flavorful chicken breasts marinated in a spicy buffalo sauce blend, pan-seared to perfection, and finished with a tangy honey-lime glaze. Perfect as a quick and satisfying main dish with a balance of heat and sweetness.
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
Buffalo Glaze
- Reserved marinade (from the chicken marinade)
- 1 tablespoon honey
- 1 ½ teaspoons lime juice
Instructions
- Make the Marinade: In a medium bowl, whisk together the buffalo sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and pepper. Then measure out 1/4 cup of this marinade and place it in a shallow dish or freezer bag along with 2 tablespoons of olive oil.
- Marinate the Chicken: Add the pounded chicken breasts to the marinade mixture and toss to coat evenly. Place the chicken in the refrigerator and allow it to marinate for at least 2 hours, or up to overnight for enhanced flavor.
- Make the Buffalo Glaze: To the remaining marinade, whisk in 1 tablespoon of honey and 1 ½ teaspoons of lime juice to create a glaze. Store this glaze in the refrigerator until ready to use.
- Cook the Chicken: Remove the chicken from the refrigerator and let it sit at room temperature for 15-30 minutes. 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 the heat to medium, and cook for an additional 5-7 minutes, depending on thickness, until the chicken is thoroughly cooked through. Transfer chicken to a cutting board and let rest for 5 minutes.
- Glaze the Chicken: Brush the cooked chicken with the prepared buffalo glaze to taste. Use more glaze for extra heat and flavor, or less for a milder finish. Serve warm.
Notes
- For best results, marinate the chicken overnight to enhance flavor and tenderness.
- Adjust the amount of hot sauce and glaze according to your preferred spice level.
- Make sure the skillet is hot before adding chicken to achieve a nice sear.
- Letting the chicken rest after cooking helps retain juices and tenderness.
- Pound chicken breasts to an even thickness to ensure even cooking.
