Buffalo Chicken Marinade Recipes

GRILLED BUFFALO CHICKEN WITH ALL-PURPOSE MARINADE RECIPE - (4.5/5)

Steps:

• 1.Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 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. 2.To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use. 3.STOVETOP DIRECTIONS 4.Let chicken sit at room temperature for 15-30 minutes (time permitting). 5.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. Bush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze. 6.GRILLING DIRECTIONS 7.Let chicken sit at room temperature for 15-30 minutes (time permitting). 8.Meanwhile, grease and preheat the grill to medium heat, 375-450°F. 9.Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) 10.Remove chicken from grill and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze. Notes *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.

BUFFALO CHICKEN WING SAUCE

Steps:

• Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

BUFFALO CHICKEN

Steps:

• Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and chilli flakes. When it's dissolved, add 2 litres of cold water and pour over the chicken. Put in the fridge and leave for at least 2 hrs, but ideally a day or two. When you're ready to cook, take the chicken out of the water and pat dry all over with kitchen paper.
• Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and caramelised.
• Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them and give them a shake. Serve with a side of creamed corn.

BUFFALO CHICKEN SAUCE

Steps:

• Melt butter in a small saucepan over medium heat, or in microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed, remove from heat and set aside until mixture starts to set.