Buffalo Chicken Recipe

This Buffalo Chicken Recipe is is a meal all by itself or instantly transforms salads, sandwiches, wraps, tacos, etc into the most flavor bursting meal EVER!  

You will love having this juicy, tender Buffalo Chicken on hand!  The heat is customizable so everyone wins.  I’ve also included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness.  Try it in Buffalo Chicken Salad, Buffalo Chicken Tacos, and Buffalo Chicken Wraps too!


How to Make Buffalo Chicken Video

up close of best Buffalo Chicken Recipe on a wood cutting board


If you have been following my cravings for any time at all, you have probably noticed my slight obsession with Buffalo sauces (aka Cayenne Pepper Hot Sauce with a butter base)  and therefore Buffalo recipes such as Slow Cooker Honey Buffalo Meatballs, Honey Buffalo Chicken Wings, Honey Buffalo Chicken Taquitos and on and on…the kick of spice just gets me.

So when I began dreaming of Buffalo Chicken Salad (with new VIDEO) and Buffalo Chicken Taco recipes, I knew I needed to create a dynamite All-Purpose Buffalo Chicken Recipe first so the chicken could stand alone in its deliciousness or remain the star of the show when paired with such bells and whistles as Cilantro Blue Cheese Ranch.  That matchup is going to be a close one.

slicing Buffalo Chicken on a wood cutting board
sliced best buffalo chicken recipe on a wood cutting board

How To Make Buffalo Chicken 

Then it was on to buffalo chicken marinade testing. But first can I say how much I love marinades?  They are the easiest way to create, tender, juicy, flavor bursting chicken with crazy little prep.  But to be flavor bursting, it has to be the right marinade.

Showing how to make Buffalo Chicken Recipe by marinating chicken in hot sauce

At first I just marinated the chicken in Buffalo Hot Wings Sauce, splashes of honey and lime and a rainbow of spices but it was missing a little something-something.

Showing How to Make Buffalo Chicken Recipe by grilling chicken on indoor grill pan

So to transform this chicken from good to great, I reserved some of the marinade, whisked in some more honey and lime and glazed the cooked chicken with it and now we have dynamite delicious Buffalo Chicken!  I can’t even tell you how many midnight sandwiches I’ve devoured with this chicken – because I crave this chicken – because I can’t go to bed without this chicken

glazing Buffalo Chicken with hot sauce

Is this Buffalo Chicken Recipe Spicy?

The buffalo chicken alone isn’t too spicy, just very flavorful so you don’t have to worry about it not being family friendly.  The glaze is really where the punch of heat comes so you can completely control the spice level of your chicken – more heat – more glaze, less heat, less glaze.  Either way, winner winner chicken dinner.  I’ve been wanting to say that for a while.

Ways to customize your Buffalo Chicken

  • You can use chicken thighs instead of chicken breasts and adjust cooking time accordingly.
  • The more glaze the spicier the chicken.  The less glaze, less heat.
  • Use Franks Hot WINGS Sauce for spicier chicken, traditional Franks Hot Sauce for less heat.
  • Try tossing the chicken with your favorite BBQ sauce – amazing!
  • Chicken is incredible sliced or chopped for sandwiches, in wraps, salads, tacos, etc.
chopped Buffalo chicken on a cutting board with Buffalo Sauce in a glass bowl

Dynamite delicious Buffalo Chicken Marinade is waiting to transform your ordinary meals to extraordinary!  And check back soon because all that juicy Buffalo chicken is being piled high into these Buffalo Chicken Tacos….

Buffalo Chicken Tacos are bursting with flavor from the incredible chicken and the Blue Cheese Cilantro Ranch is to die for! Always a crowd pleaser!

And Buffalo Chicken Salad

top view of Buffalo Chicken Salad in a white bowl with best buffalo chicken, blue cheese, celery, carrots, avocado, red bell peppers and lettuce

And Buffalo Chicken Wraps….

and then into your smiling mouth…


up close of sliced Buffalo Chicken on a wood cutting board

Want to try this Buffalo Chicken Recipe?

Pin it to your Chicken, Marinade or Grill Board to SAVE for later!

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©Carlsbad Cravings by CarlsbadCravings.com

sliced best buffalo chicken recipe on a wood cutting board

Buffalo Chicken

All Purpose Buffalo Chicken is SO juicy and flavorful from the easy marinade and is a meal all by itself or instantly transforms salads, sandwiches, wraps, tacos, etc into the most flavor bursting meal EVER! You will love having this chicken on hand!
Servings: 4
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes

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  • 2-3 chicken breasts pounded thin (approx. 1 pound)
  • 3 tablespoons olive oil, divided

Buffalo Marinade

Buffalo Glaze

  • Reserved marinade (in directions)
  • 1 tablespoon honey
  • 1 1/2 teaspoons lime juice


  • Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out ¼ cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
  • To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 ½ teaspoons lime juice. Store in the refrigerator until ready to use.
  • Let chicken sit at room temperature for 15-30 minutes (time permitting).
  • Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
  • Let chicken sit at room temperature for 15-30 minutes (time permitting).
  • Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  • Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
  • Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze.



Don’t miss the “how to make” recipe video at the top of the post!
*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce – amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.

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  1. Shannon says

    We LOVE this chicken. Like seriously love it. We make it once a week to use in one variation or another. Last week we tossed in a big kale caesar salad. Last night I doubled the sauce. Used half to marinate the chicken then made chicken kabobs with peppers, mushrooms, zucchini, onions and the marinated chicken. I used the other half of the sauce to baste the kabobs. Delicious. Then tonight I used the leftover bbq kebabs to make a buffalo chicken pizza. So versatile. Even my 2 year old toddler inhales it. Thanks for another great recipe!

    • Jen says

      Thanks for your awesome comment Shannon! I LOVE that you love this Buffalo Chicken and make it so often with so many variations! You are giving me all sorts of ideas 🙂

  2. Amber says

    Your chicken always looks so perfect and mouth watering. I always tend to over cook mine. Do you have any special Tips or reccomendations when cooking chicken? What’s your preferred method?

    • Jen says

      Hi Amber, I definitely would invest an an instant read thermometer, that way you can ensure it isn’t overcooked! My favorite method is in a skillet and covering it part way through as instructed, I think this really helps to keep it from drying out.

  3. Alison says

    This looks delicious! Is there any way I can make it in the slowcooker instead? Thanks so much for all of your incredible recipes!!

    • Jen says

      Hi Alison, you should be able to make it in the slow cooker although I’ve never tried – I would just add all the ingredients without any extra water. Good luck!

      • CharlestonSCBill says

        Rather than purchasing sliced deli products (who can afford then) we look for ways to create something similar at home. Received a link to your recipe from a news feed. After peruseing the ingredients, instructions , and then making it this recipe gained another convert. Well balanced & layed flavors make this. The glaze is amazing in some uses, not all.

        Did not pound the breasts out as instructed (much of the result will be sliced for sandwiches) . Used a 48 blade meat tenderizer to increase the absorption of the marinade and the tenderness. Marinated for 1 hour in a vaccum bag.
        Slow cooked, in the oven, at 225 until internal temp read 160.

        Immediately sliced 1 for sandwiches with mayo, lettuce, tomato. Absolutely awesomeness.

        • Jen says

          Welcome to my site! I’m so pleased you loved this buffalo chicken recipe and it sounds delicious in the oven as well. What a great idea to thin slice for sandwiches – yum!

  4. Katherine Dietz says

    I did not use the Frank’s I used Sweet Baby Ray’s Wing sauce it is so good. This recipe is the best one on the Internet for Buffalo chicken. I doubled the marinade ingredients and marinated for 4 hours then wrapped the breasts in tin foil with 1 Tbsp unsalted butter on top of each breast. Bake at 350 degrees for 60 min and grill with remaining marinade. This is the best! 20 stars!

    • Jen says

      Thanks for taking the time to comment Katherine – I promised I’d get back to you 🙂 I have never tried Sweet Baby Ray’s Wing sauce – I’m excited to compare! Thank you so much for your tips on how to make in foil – yum!

  5. Katherine Dietz says

    How come there are no dates on the comments? I’ve left comments on several recipes and none of them have been published why? When I take the time to leave a nice comment that might be helpful to someone else I don’t understand why nothing is being published?

    • Jen says

      Hi Katherine, I am sorry I haven’t gotten back to your comments – I really do appreciate them. I have over 150 pending comments that I am working through so I will get to it eventually!

      • Katherine Dietz says

        I’m so sorry I had no idea you had so many responses to get thru, I guess I was so excited about how great the chicken was I was being impatient! I’ve never liked buffalo chicken before but WOW! It is just as good as your Mexican rice. Blessings to you for your wonderful recipes they are the best on the internet!

        • Jen says

          It’s totally fine! I’m excited you are excited- that makes me so happy! I am truly honored you’re loving my recipes! xo

  6. Karen F says

    This chicken is so yummy!It,s like having Buffalo chicken wings without all the fat and extra calories.It is even better the next day.Im so glad I have found your website and I am going to try to make a lot of your awesome recipes.Thanks!

    • Jen says

      Welcome Karen, I’m so happy you found my site too and that this Buffalo Chicken was a big winner! I hope you enjoy exploring my site and find many new favorites!

  7. Sherralee says

    I don’t often comment on recipes (and I try a LOT), but this one was so good! Followed the recipe exactly (using regular Frank’s Hot) with chicken thighs and pan fried them. Amazing! Ate them with nothing but romaine and feta cheese.
    Nothing else was needed. The honey gives it just enough sweetness. Thank you!!

    • Jen says

      I SO appreciate you taking the time to comment Sherralee, thank you! I’m thrilled you loved this Buffalo Chicken so much!

  8. karin says

    I made the buffalo chicken but seared it on the stove and then put it in the oven, covered, for 20-25 minutes. It was perfect! My husband loved it. Next time I will put it on the grill. It was so easy too. It’s a keeper!!

    • Jen says

      I’m so happy it’s going to be a repeat. Thanks Karin!

  9. Kimberly R says

    Hello! Quick question! Id love to make this but my friend is allergic to honey, what would you suggest substituting that with? Or do you think just leaving the honey out would be fine? Thankyou!

    • Jen says

      Hi Kimberly, you can substitute with pure maple syrup or sugar. Enjoy!

  10. Mackenzie says

    I made this last night, and it was amazing! I decided to be extra and used the rub from your honey buffalo hot wings after marinating. I have never had chicken turn out this good! My boyfriend (who is a tough food critic, bless his heart) was so impressed. I also made 1.5x the glaze, and I’m so glad I did because it is definitely “to live for!” Thank you so much Jen, you and your delicious recipes brighten up my week.

    • Jen says

      Thank you for your awesome review Mackenzie! I’m so happy this recipe was foodie critic approved and I love that you used the hot wings rub too! Thanks for making my recipes!!!

  11. MaryJane Matoza says

    I love your recipes but I have not been able to get them to print from my tablet. Am I doing something wrong? Any suggestions?

    • Jen says

      I’m sorry MaryJane, that must be so frustrating! It’s working for me so I’m not sure how to help. I am getting new site in a few weeks so hopefully that will solve the issue. In the meantime, you may have to copy and paste into a word document. I’m sorry for the hassle!

  12. S says

    Making as I type. I’m going to try baking boneless chicken breasts. The sauce/marinade tastes delicious!

    • Jen says

      Thank you so much, enjoy!

  13. Ann says

    I’m using thighs. For extra heat I’m using the liquid from my pickled habaneros. These will go on the grill and served with veggies and Blue cheese and garlic Texas toast. Thanks for this!

    • Jen says

      Mmmmm, that sounds amazing!

      • S.C. says

        I just finished eating this dish and it was a hit! My boyfriend loved it and ate every last bit of it and he rarely eats much. It took me an hour to multitask, prep, and cook and a mere 9 minutes for him to eat the half pound chicken breast on his plate. The flavor was delicious. Such an interesting, savory blend of spice and balance. We’ll have this again! Thank you!!

  14. Sheila Haynes says

    This recipe is delicious! It was full of flavor. It would also be great in a tortilla with shredded lettuce and ranch.

    • Jen says

      Thanks so much Sheila! And agreed, what a great wrap idea!

  15. Lois says

    Another winner!! Wow, this was delicious! We had it as is as our entree but I am glad I made extra! Those leftovers will make great tacos, quesadillas or chicken salad!!

    • Jen says

      Thanks so much Lois, I’m so pleased it’s a winner! And great ideas for leftovers!

  16. P says

    Can I leave out the lime juice?

    • Jen says

      Hi Patty, every recipe needs some acid, so I don’t recommend omitting it (although technically you can, but it won’t taste quite the same). In this recipe it cuts through the richness and the heat, it also helps to tenderize the chicken.

  17. Tracy says

    Sooooo good!!! I just made this tonight for lunches and it is fantastic! My teenage son even loved the chicken and it was just enough heat for me. The dressing is super good!! Thank you!!!!!!

    • Jen says

      Thank you so much, Tracy! I am thrilled it was such a hit with everyone! I hope you have a wonderful week and find more recipes to enjoy!

  18. Patricia Gaynor says

    Best recipe ever. I make lots of extra so we can have chicken buffalo wraps for cold lunch boxes. Actually I have never made a recipe from your site that wasn’t a hit! Thank you for your creations!

    • Jen says

      Thank you so much for your generous review, Patricia! I am so pleased this was another hit! Thanks again for making my recipes!

  19. Mariel says

    I’ve made this multiple times. I’ve always grilled the chicken. It tastes amazing. Thanks for a great recipe.

    • Jen says

      Yay! Thank you so much, Mariel! I am so happy you love this recipe!

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