Buffalo Chicken: Irresistibly Delicious Comfort Food

Scale

2–3 chicken breasts pounded thin (approx. 1 pound)

3 tablespoons olive oil

1/4 cup Frank’s hot WINGS Sauce or Frank’s ORIGINAL Hot Sauce

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

1 tablespoon honey for glaze

1 1/2 teaspoons lime juice for glaze

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In a bowl, mix Frank’s hot sauce, honey, lime juice, garlic powder, chili powder, salt, ground cumin, smoked paprika, onion powder, and pepper to create the Buffalo marinade.
Place the chicken breasts in a large resealable bag and pour in the marinade, ensuring the chicken is well coated. Marinate in the refrigerator for at least 30 minutes.
Preheat your grill or skillet over medium heat and add 1 tablespoon of olive oil.
Remove the chicken from the marinade, letting the excess marinade drip off. Discard the unused marinade.
Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
In a small bowl, mix reserved marinade with 1 tablespoon honey and 1 1/2 teaspoons lime juice to create the Buffalo glaze.
Once the chicken is cooked, brush the Buffalo glaze over the chicken before removing it from the heat.
Let the chicken rest for a few minutes before slicing and serving with your choice of garnishes.

Adjust the amount of hot sauce based on your preferred spice level. Serve with celery sticks and blue cheese dressing for a classic touch.