Grilled Buffalo Chicken
Verified by stevemur
|2 WholeChicken breast; Scored with a knife (slits)|
|4 TbspFranks Red Hot Sauce; Or other hot sauce of your liking|
|3 TbspLow Sodium Chicken Broth; Campbells makes a sodium free broth in the carton|
|1 TbspLemon Juice; Fresh is always better|
|1 TbspBlack pepper; Fresh ground|
|1 TbspGarlic Powder; or fresh if you have it|
Grilled Buffalo Chicken Preparation
In a small bowl, combine all liquid ingredients... mix well. Pour 3/4 of the mixture into a ziplock bag, keep other 1/4 of mixture in reserve in the fridge.
Lay chicken flat on a plate or cutting board, Cut shallow slits in the chicken breast on one side. (this will allow the marinade to soak into the chicken really well) Grind fresh black pepper, and sprinkle garlic over the breasts and use your fingers to press it into the flesh.
Put the chicken in the ziplock bag with the marinade. Seal tightly, we don't want a mess in your fridge! Anywhere from 8 to 24 hours. No longer or the lemon juice will start to disintigrate the actual protein in the chicken.
When ready... take breasts out of marinade, but on a medium hot grill. DISCARD marinade that the chicken was sitting in.
Use reserved Marinade to baste the chicken while it's grilling.
Serve with vegetables or salad!
If you like it spicier add more hot sauce to the basting marinade!
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