Grilled Buffalo Chicken
If you need a quick dinner that brings big flavor without a lot of fuss, this Grilled Buffalo Chicken is one of my favorite go-to recipes. It’s smoky, juicy, spicy, and perfect for busy weeknights when I want something easy but still packed with flavor. I love serving this with roasted veggies, salad, wraps, or even sliced over rice bowls for a super simple meal.
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I started making this recipe during grilling season when I needed something fast that everyone would actually eat. The buffalo sauce gives it that bold kick, but mixing in a little melted butter keeps the heat balanced and adds extra richness. It’s one of those recipes that tastes like you spent way more time on it than you actually did.
If you love easy chicken recipes, you might also enjoy Buffalo Chicken Thighs, Grilled Chicken Pasta Salad, Air Fryer Chicken and Broccoli, or Chicken Parmesan Alfredo.
Why You’ll Love This Recipe
- Quick Dinner Option: This recipe comes together fast, making it perfect for busy weeknights.
- Big Buffalo Flavor: The buffalo sauce creates a spicy, tangy coating that tastes amazing fresh off the grill.
- Easy to Customize: Use chicken breasts or thighs depending on what you already have on hand.
- Perfect for Meal Prep: The leftovers slice beautifully for salads, sandwiches, wraps, and bowls.
Ingredients
Grilled Buffalo Chicken
Equipment
- Grill or grill pan
- Mixing Bowl
- tongs
- meat thermometer
- Basting brush
- Cutting Board and Knife
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup buffalo sauce
- 2 tablespoons melted butter optional, for milder heat
Instructions
- In a bowl, coat the chicken with olive oil, garlic powder, paprika, salt, and black pepper.
- Let the chicken marinate for at least 10 minutes while you preheat the grill to medium-high heat.
- Place the chicken on the grill and cook for 5–6 minutes per side, depending on thickness.
- While grilling, mix buffalo sauce with melted butter if you want a slightly milder and richer flavor.
- During the last 2–3 minutes of cooking, brush the chicken generously with buffalo sauce on both sides.
- Remove the chicken from the grill when it reaches an internal temperature of 165°F.
- Let it rest for 5 minutes before slicing or serving.
Notes
- Marinating the chicken briefly helps the seasoning stick better.
- Keep the grill lightly oiled to prevent sticking.
- Slice the chicken against the grain for the most tender bites.
- Serve with ranch or blue cheese dressing for dipping.
- Great for sandwiches, tacos, wraps, or salads.
Storage:
StorageStore leftover grilled buffalo chicken in an airtight container in the refrigerator for up to 4 days. Reheating
Reheat gently in the microwave or warm in a skillet over low heat until heated through. Freezing
Freeze cooked chicken in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Pound thicker chicken breasts to an even thickness so they cook evenly on the grill.
- Let the chicken rest after grilling to help keep the juices inside.
- Brush the buffalo sauce on during the last few minutes so it doesn’t burn.
- Use a meat thermometer for the best results instead of guessing doneness.
- Add a little honey to the buffalo sauce if you prefer a sweet heat flavor.
- Chicken thighs stay extra juicy and are more forgiving if slightly overcooked.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Cook the chicken at 375°F for about 14–18 minutes, flipping halfway through. Brush with buffalo sauce during the last few minutes.
The chicken is done when the internal temperature reaches 165 degrees F.
