All the flavors of Buffalo chicken transformed into a healthy grilled chicken recipe.
I’ve been on grilled chicken kick lately because 1. it’s summer and 2. grilled chicken is easy. During the summer months my appetite is simple. I don’t want heavy casseroles or anything that requires more than a few ingredients and minimal cooking time if any. That’s why I’ve turned to my grill.
So far this summer I’ve made Asian Grilled Chicken, Garlic Ranch Grilled Chicken, and Balsamic Honey Grilled Chicken. Each one is super simple to prepare and absolutely delicious. We enjoyed the chicken for dinner but I also kept a bunch in the refrigerator for lunches during the week. I love to have chicken ready for salads and wraps.
This new grilled chicken recipe is inspired by my
obsession love for buffalo slow cooker chicken. I know..just when I think I can’t create any more buffalo chicken recipes this grilled chicken pops in my head. I mean really how many recipes can I put together with hot sauce and ranch seasoning. I should say it’s actually against the law in Buffalo to mix ranch and hot sauce. Here we religiously use blue cheese but I’m not gonna lie I’m a sucker for Simply Organic Ranch Dip mix because it makes a mean slow cooker buffalo chicken.
Anyway, I decided to take the same ingredients, I use for my slow cooker buffalo chicken, and create a chicken marinade. I want to add that I decided to use a little chicken stock in place of the olive oil. At first I was going to use all olive oil but it increases the calories too much. Chicken stock works just as well.
I whisked together 1/4 cup of chicken stock, 2 tablespoons olive oil, and 2 tablespoons of ranch dip mix (I use Simply Organic). See easy peasy.
Then I placed 1.5 lbs of skinless boneless chicken breasts into a quart-sized bag and poured the marinade over the top. I squished it around a bit to make sure all of the chicken was coated. If the marinade seems too thick then add a touch more chicken stock.
Let the chicken marinate for a couple hours (or over night) and then cook on a medium high heat grill for about 12 minutes (turning every few minutes) or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit. If you don’t have a grill then use a grill pan. I love the Lodge Cast Iron Grill pans. You can get one for under $20 on Amazon.
This buffalo-style grilled chicken tastes great on salads, in a sandwich or wrap, or in it’s own along side some veggies. I like to make a bunch so I can have leftovers in the refrigerator all weeks for easy lunches or dinners. I use these pyrex containers to keep the chicken fresh in the refrigerator.
- grill pan or grill
- 1/4 cup chicken stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup Frank’s Red Hot Sauce divided
- 2 tablespoons ranch seasoning mix
- 4 4-6 ounce boneless skinnless chicken breasts
- 1 tablespoon salted butter
- blue cheese or ranch dressing
- In a medium bowl, whisk together chicken stock, olive oil, and 1/4 cup Frank's Red Hot Sauce, and ranch seasoning mix.
- Place the chicken in a quart-sized plastic bag and pour the marinade over top. Let the chicken marinate for 2 hours or overnight.
- Remove from the bag and discard the marinade.
- Heat the grill to medium-high and cook the chicken breasts for 5-6 minutes on each side or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Let the cooked chicken breasts sit for 3-4 minutes to allow the juices to seal in.
- While the chicken breasts are resting place the butter in a small bowl and melt in the microwave. Slowing whisk in the rest of the hot sauce. Then using a pastry brush, brush on the sauce to the cooked chicken breasts.
- Serve with blue cheese or ranch dressing. Enjoy over salad, in a wrap, or in a roll.