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Buffalo Chicken Marinade

Buffalo Chicken Marinade Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 165
Ingredients Method Notes

Ingredients
  

  • ½ cup Frank’s RedHot original sauce
  • ¼ cup unsalted butter, melted
  • 2 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Method
 

  1. Whisk the hot sauce, melted butter, olive oil, Worcestershire sauce, garlic powder, paprika, salt, and pepper in a bowl until smooth.
  2. Place 1½ to 2 pounds of chicken in a bag or dish, pour the marinade over it, and massage to coat. Refrigerate at least 30 minutes and up to 4 hours.
  3. Remove the chicken, pat dry, and discard the used marinade. Grill over medium-high heat (400°F) for 6 to 7 minutes per side, bake at 400°F for 20 to 25 minutes, or pan-fry in a hot skillet for 5 to 7 minutes per side. Rest 5 minutes, slice, and serve.

Notes

Marinade that hasn’t touched raw chicken can be refrigerated in a sealed container for up to 1 week. Boil any used marinade for 2 to 3 minutes before serving it as a sauce.