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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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. Dorothy Dunton says

    Hi Jen! I would just eat this chicken with a side Caesar salad! Maybe I would combine the two in a wrap…..so many possibilities! Toss in some bacon and I’m all good! 🙂 Happy weekend!

    • Jen says

      Loving this with caesar salad – yum! and yes, Bacon makes everything better! Thanks so much Dorothy, I hop you have a wonderful weekend as well!!

      • Aisha says

        Hi Jen!

        What’s the name/brand of the grill pan you used? I can’t ever find one that leaves nice grill marks and tastes grilled. Please let me know!!

        • Jen says

          Hi Aisha! The brand is Lodge. It should be available in most stores- Target, Costco, etc. Hope this helps!

  2. Jenna says

    I am a buffalo chicken fan also and I never would have thought to make a marinade out of that. Going to try this!

    • Jen says

      I think you will love it Jenna, especially as a Buffalo Chicken fan! Thanks!

  3. Cheryl says

    This was great! Made fajitas with this chicken and some grilled Poblano peppers and red onion. Now I have a lot of glaze left over because it was really spicy and a little goes a long way. I may try freezing it to use as marinade again, adding some olive oil to make the marinade. Could also use a little added to some Miracle Whip or mayo for a spicy salad dressing too for either greens or a fiesta pasta salad. Any other ideas?

    • Jen says

      Hi Cheryl, so happy you enjoyed this – buffalo chicken fajitas sound amazing! Yes, you could definitely add some mayo to it for a salad – yum! As far as other ideas, you could also add mayo to it for a sandwich spread, a potato salad, add olive oil and toss with any vegetables to roast. It should keep quite a while in the refrigerator to be able to use again as a marinade as well. Thanks!

  4. Rachael says

    My husband and I love spicy foods so we used ALL of the extra glaze and loved it! We used it in tacos and it was perfect. I’m excited to try some of your other recipes!

    • Jen says

      My husband and I use all of the glaze too – we must be spicy food soul mates 🙂 Your tacos sound delicious! Thank you for letting me know how much you enjoyed this chicken! I hope you find other new recipes to love here!

  5. Billy S says

    Sounds great, I’m going to try it! Check your spelling on the last sentence of number 5 🙂

    • Jen says

      Thanks Billy and thanks for the spelling heads up! I didn’t see it though – can you point me in the right direction? Thanks!

      • Michelle says

        Lol.. you have bush chicken instead of brush chicken. Why wouldn’t you use the regular hot sauce? I can’t eat real spicy, so I stay away from it, but like to make it for my guys. I always have the regular Franks Hot Sauce on hand and would like to use that.

        • Jen says

          bahaha – thanks for catching that! If you aren’t looking for really spicy then their regular hot sauce would probably be perfect for you! I use the Hot Wings Sauce for a more concentrated heat and because I prefer the buttery base.

  6. Kelsey says

    I have made probably a dozen or so of your recipes and have loved every single one!!! You are my go to for dinner ideas every single week! This buffalo chicken did not disappoint! My husband and I were obsessed with it and I’m sure it will quickly become apart of our regular rotation!! Thanks so much!!

    • Jen says

      That is awesome Kelsey, I LOVE hearing that you have made so many of my recipes and are enjoying them – yay, thank you so much! I’m curious – which hot sauce did you use?

      • Kelsey says

        You’re welcome!! We used the Franks hot wing sauce! I’m making your salsa verde honey lime chicken enchiladas tonight! Can’t wait!!

        • Jen says

          Awesome, thanks Kelsey! I am so excited for you to make the enchiladas – they are one of our all time favorites! Thanks, have a great weekend and Happy Easter!

          • Kelsey says

            The enchiladas were delicious!! Thank you!!
            Have a great weekend and Happy Easter too!! 🙂

          • Jen says

            You are so welcome, thank you! happy Easter!

  7. Katie says

    This buffalo chicken marinade was excellent. My boyfriend and I both loved it. I can’t wait to check out your other recipes. Thanks!!

    • Jen says

      Thank you Katie, I am so glad you both enjoyed it! Thanks for taking the time to comment and I hope you have fun exploring my site and even more fun eating more of my food 🙂

  8. Chef Heather Mader Black Radish Chef says

    These tacos were absolutely fantastic!!! I can’t say enough about the marinade…and the spice rub together. Very bold flavors but not overpowering. The only change I made was to the blue cheese crema, i added some chopped tomatillo salsa to it.

    Wonderful recipe that my personal chef clients raved about!! 🙂 Thank you.

    • Jen says

      Wow Chef Heather, I am so flattered you and your clients loved these tacos, thank you so much! And the tomatillo salsa addition to the blue cheese crema sounds absolutely divine! Thank you so much for your comment and I hope you find more recipes to love here!

  9. Angela says

    Could you make the chicken in the crockpot?

  10. Lisa C says

    I have made this recipe many many times since I discovered it! I added it to the recipes that I alternate for my lunch meal prep for the week. I love to chop it up and mix it with avocado and cucumbers for a quick and easy meal! Perfect!

    • Jen says

      Hi Lisa, I am so glad this has become a new lunch favorite! It sounds so fresh and delicious with avocado and cucumbers! Thank you!!

  11. Leah says

    Made this tasty dish tonight! I was looking for a way to spice up my chicken! I loved it so much!!! We were licking the sauce from our plates. A 10/10 for me, I will Definitely be saving this recipe!!!

    • Jen says

      Awesome Leah, I am so happy to hear this is such a hit and you are licking your plates clean! Thank you so much!

  12. Kevin says

    Im confused. So you’re going to put the RAW chicken breast in the marinade and then using the same marinade that the RAW chicken was marinading in as a glaze.. Care to explain getting rid of the salmonella in the glaze?

    • Jen says

      Hi Kevin! No you don’t use the same marinade as the glaze. You separate 1/4 cup out (instruction 1) and that is your marinade and to the remaining you add the other ingredients to (step 2) – that becomes your glaze.

      • Kevin says

        Oh I get it. Sorry about that, it was my mistake. I will give this recipe a shot and will tell you how it goes.

  13. Elizabeth says

    Could you bake this in the oven?

  14. Maret says

    Delicious marinade! I added more chicken (more like 2 lbs) and grilled it on the Foreman grill. With the glaze, it was super tasty. I saved most of the glaze and used it as the dressing for a Buffalo chicken salad made with the chicken, quinoa, celery, grated carrots & cabbage, green onion, and cooked broccoli florets. Thanks for a keeper marinade/dressing! It’s my first recipe of yours that I’ve tried…and I’m ready for more.

    • Jen says

      Awesome Maret, welcome to my site! I am thrilled you loved this marinade so much and your salad sounds AMAZING! I hope you continue to find more winners!

  15. Zee says

    Hello I live in Belgium and am looking forward to using this recipe as my husband LOVES buffalo wings. Im just not sure about what kind of hot sauce to use, is the one you recommend similar to Tabasco? Or is it more like a paste? Any tips on how to find the right hot sauce would be appreciated!
    Many thanks x

    • Jen says

      Hi Zee! Franks has less of a vinegar taste than Tabasco and Franks is much creamier and much more flavorful but still “sauce”-like in consistency – not a paste. I would just use your favorite hot sauce other than Tabasco and I’m sure it will work well. Hope that helps!

  16. Barbara Santoro says

    I want to make this ahead of time for a group of 28 people and freeze it. I’ll be cooking it next week on vacation. What do you think?

    • Jen says

      I think that is a great idea Barbara – should work and taste great! Have fun!

  17. Jenn says

    Hi Jen!
    I love so many of your recipes, I can’t wait to try this one.
    Do you think I would be able to freeze the chicken in the marinade uncooked for meal prep?

    • Jen says

      Yes! I think that should work great!

  18. Krystal says

    Do you cook the leftover marinade before you brush it over the cooked chicken? Or is it safe to just put it over the cooked chicken even though the raw chicken was in the marinade where it left its juices ?

    • Jen says

      Hi Krystal, you don’t use the same marinade. You separate out the 1/4 of the marinade and add it to the chicken along with the olive oil in step 1 then you will use the rest of the marinade after the chicken is cooked. Enjoy!

  19. Mike from Chili Pepper Madness says

    Gimme some of this Buffalo Chicken! I love it when it’s nice and spicy. It’s great in so many ways.

    • Jen says

      Me too! Doesn’t get better than spicy chicken on hand!

  20. Deb Blecha says

    I think I am going to make buffalo pork chops. I have shared your site and recipes so often, that I am teased that I’m on your payroll.lol. I bought chicken today but that will be honey lime something. Sometimes I just eat the stuff without it being an ingredient. Lol. It’s a guilty secret.

    • Jen says

      LOL! thanks for sharing the love, I appreciate it! Your Buffalo Pork Chops sound divine! Thanks for making so many of my recipes Deb!

  21. 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 🙂

  22. 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.

  23. 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!

  24. 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!

  25. 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

  26. 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!

  27. 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!

  28. 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!

  29. 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!

  30. 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!!!

  31. 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!

  32. 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!

  33. 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!!

  34. 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!

  35. 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!

  36. 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.

  37. 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!

  38. 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!

  39. 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!