Orange Buffalo Grilled Chicken
Zesty orange and buffalo sauce marinate tender chicken breasts for a spicy, flavorful grilled main dish.
Servings: 4 servings
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup Frank's hot sauce or wing sauce
- 1/4 cup orange juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
- In a mixing bowl, whisk together Frank's hot sauce, orange juice, minced garlic, olive oil, and Worcestershire sauce until combined; season with salt and pepper to taste.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring all pieces are coated.
- Seal the bag or cover the dish and refrigerate to marinate for a few hours or up to overnight for best flavor.
- When ready to cook, remove chicken from the marinade and discard the used marinade.
- Preheat a grill or grill pan over medium-high heat and oil the grates or pan lightly; optionally pound chicken to an even thickness for uniform cooking.
- Grill the chicken breasts 5–8 minutes per side, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Remove the chicken from the heat and let rest a few minutes before serving.
Equipment
- Mixing Bowl
- Resealable Plastic Bag
- Grill or Grill Pan
- Grilling Tongs
- Meat Thermometer
- Cast Iron Grill Pan
- Charcoal Chimney Starter
Notes
- This marinade works with any cut of chicken.
- Use boneless or bone-in and adjust cooking time to reach 165°F.
- Pound breasts to an even thickness for even cooking.
- To cook indoors, sear 3–4 minutes per side then finish in a 400°F oven until 165°F.
- You can freeze raw chicken in the marinade or cooked chicken after cooling completely.
- I use Frank’s Hot Sauce or Frank’s Buffalo Sauce.