Indoor Grilled Buffalo Chicken
Servings: 4
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
1. Mix the marinade ingredients in a bag.
2. Add the chicken and marinate for 1-2 hours.
3. Remove chicken from the marinade, discard the marinate. Dry the chicken with paper towels.
4. 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.
5. Allow chicken to rest on a cutting board or plate for 8 minutes.
6. 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.
7. Slice the chicken and drizzle with sauce.
2. Add the chicken and marinate for 1-2 hours.
3. Remove chicken from the marinade, discard the marinate. Dry the chicken with paper towels.
4. 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.
5. Allow chicken to rest on a cutting board or plate for 8 minutes.
6. 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.
7. Slice the chicken and drizzle with sauce.
