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Indoor Grilled Buffalo Chicken
servings: 4
total time:
recipe by: Rae
Ingredients
- 4 Chicken breast, boneless, slightly pounded
- 1 TBSP canola oil
- Marinade:
- 2 oz Frank's Red Hot Sauce
- 1/2 tsp Granulated garlic
- 1 tsp Liquid Smoke
- Sauce:
- 4 oz Frank's Red Hot Sauce, room temperature
- 3 TBSP Butter, cut into cubes, room temperature
Directions
- Mix the marinade ingredients in a bag.
- Add the chicken and marinate for 1-2 hours.
- Remove chicken from the marinade, discard the marinate. Dry the chicken with paper towels.
- Cook the chicken in a Tablespoon of oil using your preferred method: Foreman Grill, non-stick skillet or cast iron pan; until it reaches an internal temperature of 165 degrees.
- Allow chicken to rest on a cutting board or plate for 8 minutes.
- In the meantime make the sauce by combining the butter and 4 ounces of Red Hot in a measuring cup and blending with a stick blender. If you do not have a stick blender use an upright blender.
- Slice the chicken and drizzle with sauce.
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