GRILLED BUFFALO CHICKEN WITH ALL-PURPOSE MARINADE RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 17
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.
GRILLED BUFFALO CHICKEN CUTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat your grill to medium-high heat.
- Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
- Using a clean tea towel, oil the grill grates.
- Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
- While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
- Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
- Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.
GRILLED CHICKEN WITH AN ALL-PURPOSE MARINADE
Provided by Food Network
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Puree shallots, onions, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add oil, but do not puree, just mix. Season, to taste, with salt. Pour over chicken and marinate overnight in the refrigerator. Grill for approximately 8 minutes on each side.
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
BUFFALO-STYLE GRILLED CHICKEN
Don't barbecue plain chicken when you can spice it up with a simple, four-ingredient marinade.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h20m
Yield 4
Number Of Ingredients 9
Steps:
- In heavy-duty resealable food-storage plastic bag, stir pepper sauce, oil, garlic powder and salt. Add chicken, turning to coat with marinade; seal bag. Refrigerate at least 2 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Carefully brush grill rack with canola oil.
- Remove chicken from bag. Place chicken on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in small bowl, mix dressing, blue cheese and sour cream. Place grilled chicken on platter; serve with celery and dressing mixture.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 0 g
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GRILLED BUFFALO CHICKEN - PLAIN CHICKEN
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5/5 (5)Category Main CourseCuisine AmericanTotal Time 20 mins
- Combine hot sauce, melted butter, Worcestershire sauce, and onion powder in a bowl. Reserve 1/4 cup hot sauce mixture; pour remaining hot sauce mixture in a zip-top plastic bag. Add chicken breast halves to bag; seal. Marinate at room temperature 20 minutes (don't refrigerate it - the butter will harden).
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- Combine the onion powder, garlic powder, salt, and pepper in a small dish. Rub the spice mixture and olive oil over the chicken breasts. Then, generously brush the chicken with 1/2 cup of buffalo sauce, coating all sides.
- Place the chicken breasts on the grill and. After 6-8 minutes, flip the chicken breasts. Continue grilling for an additional 6-8 minutes.
- After grilling, clean the brush and add more buffalo sauce on the chicken. Serve the chicken with crumbled blue cheese, chopped green onion, and ranch or blue cheese dressing.
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- In a small bowl, Whisk together all of the Buffalo Marinade ingredients. Pour half the marinade mixture into a large zip bag or a deep dish. Add the chicken and combine until fully coated. Marinate in the fridge for 1-2 hours or over night. Reserve the remaining sauce or glazing the chicken
- To cook in pan: Heat a large heavy-duty pan or skillet over high heat for 2 minutes. Once the pan is hot, add the oil and chicken to the pan. Cook chicken uncovered for 6-7 minutes per side, while brushing the remaining sauce on the chicken every few minutes, until the outside is charred and the inside is fully cooked. Remove chicken to a cutting board and allow to rest for at least 5 minutes before cutting. Cut into slices or small squares. Brush or pour any remaining sauce on the chicken before serving, is desired.
- To Grill Chicken: Grease and Preheat grill to about 400°F. Place chicken on grill and grill for 6-7 minutes per side or until the outside is charred and the center is fully cooked. Brush the remaining marinade on the chicken each time you flip it. Remove from grill and cool for at least 5 minutes before cutting. Brush remaining marinade, if any, on the chicken, if desired.
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