This easy grilled buffalo chicken features juicy boneless, skinless chicken breasts marinated in a rich, buttery buffalo sauce. It’s quick to prep, full of bold flavor, and perfect for weeknight dinners, cookouts, or meal prep.
What Makes This Grilled Buffalo Chicken So Good
This recipe delivers the classic spicy, buttery buffalo flavor without the mess of traditional wings. The sauce doubles as a marinade so the heat and richness penetrate the meat, keeping the chicken flavorful and tender. Grilling adds a touch of smokiness and char for a satisfying finish. It’s a versatile dish — serve it with ranch or blue cheese, slice it over salads, or tuck leftovers into wraps.
Ingredients and Notes
Below are the components you’ll need and a few notes to help you get the best results.
For the Buffalo Sauce
- Hot sauce — Use a cayenne-based sauce like Frank’s RedHot for that authentic buffalo flavor.
- Unsalted butter — Melts into the sauce to balance the heat and create a smooth texture. Salted butter can be used if needed.
- Garlic powder — Adds savory depth without overpowering the sauce.
- Paprika — Gives a mild smoky note and complements the heat.
- Cayenne pepper — Optional, for extra spice; omit for a milder result.
For the Chicken
- Boneless skinless chicken breasts — Pounding to an even thickness helps them cook evenly and stay juicy.
Serving Options
- Green onions — Add freshness and a crisp bite at serving.
- Ranch or blue cheese dressing — Classic cooling accompaniments for buffalo chicken.
- Crumbled blue cheese — Offers a tangy, creamy finish if you prefer it.
How To Make Grilled Buffalo Chicken
This method is straightforward if you’re comfortable with a grill and basic marinating.
First, Marinate the Chicken
- Melt the butter in a medium microwave-safe bowl or on the stove.
- Whisk in the hot sauce, garlic powder, paprika, and cayenne until smooth to form the buffalo sauce.
- Place the chicken breasts in a large dish or bowl and pour the sauce over them, turning to coat. Cover and refrigerate for at least 4 hours for best flavor.
Then, Grill the Chicken
- Preheat the grill to about 425°F and set up one side for indirect heat at roughly 275–300°F.
- Remove the chicken from the marinade and place it over direct heat. Grill for about 5 minutes, then flip and grill for another 3 minutes.
- Move the breasts to the indirect heat side and continue cooking, turning as needed, until an instant-read thermometer registers 165°F at the thickest part.
- Remove the chicken and let it rest for 5 minutes before slicing to retain juices. Serve with green onions, ranch or blue cheese, or crumbled blue cheese if desired.
Top Recipe Tips
- Marinate the chicken the full 4 hours or up to 24 hours for deeper flavor.
- Use a meat thermometer to avoid overcooking — 165°F is the safe internal temperature.
- Allow the chicken to rest before slicing so it stays moist and juicy.
If you enjoy this recipe, save it for your next cookout or weeknight meal. Leftovers work great in wraps, salads, or sandwiches. Feel free to leave a comment with how you served it or any tweaks you tried.
Easy Grilled Buffalo Chicken
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Print Recipe
Equipment
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Grill
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Tongs
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Meat thermometer
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Large mixing bowl
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Microwave-safe bowl or small saucepan
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Whisk
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Measuring cups and spoons
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Large dish for marinating
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Cutting board and knife
Ingredients
Buffalo Sauce
- 1 cup hot sauce
- ½ cup unsalted butter, melted
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, optional
Chicken
- 6 boneless skinless chicken breasts
For Serving (Optional)
- Green onions, sliced
- Ranch dressing
- Blue cheese dressing
- Crumbled blue cheese
Instructions
Make the Marinade
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Melt the butter in a medium microwave-safe bowl or small saucepan.
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Whisk in the hot sauce, garlic powder, paprika, and cayenne until smooth.
Marinate the Chicken
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Place the chicken breasts in a large dish or bowl and pour the buffalo sauce over them, turning to coat.
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Cover and refrigerate for at least 4 hours, or up to 24 hours.
Grill the Chicken
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Preheat the grill to 425°F and set one side for indirect heat at about 275–300°F.
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Place the chicken over direct heat. Grill for 5 minutes, flip, and grill another 3 minutes.
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Move to indirect heat and continue until the internal temperature reaches 165°F, turning as needed for even cooking and light charring.
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Remove from the grill and let rest for 5 minutes before slicing. Serve with sliced green onions, ranch, or blue cheese if desired.
Notes
Store: Refrigerate leftovers in an airtight container for 3–4 days.
Freeze: Freeze portions in a freezer-safe container for up to 4 months.
Reheat: Warm on the stovetop or in the oven until heated through. Thaw overnight before reheating if frozen.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Recipe FAQs
Use a meat thermometer — the internal temperature should reach 165°F at the thickest part.
Serve with ranch or blue cheese dressing, sliced green onions, and sides like grilled vegetables, corn, or roasted potatoes.
Yes. The chicken benefits from at least 4 hours of marinating and can be chilled up to 24 hours before grilling.
Yes. Use a milder hot sauce and omit the cayenne to reduce heat for a more family-friendly version.
Leftover buffalo chicken is great sliced into wraps, salads, grain bowls, or sandwiches.
More Chicken Recipes
- Grilled Barbecue Chicken Breasts
- Grilled BBQ Chicken Drumsticks
- Fried Chicken Tenders
