Description
This Orange Buffalo Grilled Chicken recipe offers a tangy and spicy twist on classic grilled chicken breasts, marinading them in a vibrant blend of hot sauce, fresh orange juice, garlic, and Worcestershire sauce for a flavorful and juicy meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
Marinade
- 1 cup Frank’s hot sauce or wing sauce
- ¼ cup orange juice
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 2 Tbsp Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Prepare the marinade: In a medium bowl, whisk together the hot sauce, orange juice, minced garlic, olive oil, Worcestershire sauce, salt, and pepper until fully combined to create a balanced and flavorful marinade.
- Marinate the chicken: Place the chicken breasts into a resealable plastic bag and pour the prepared marinade over the chicken. Seal the bag and refrigerate for at least a few hours or up to overnight to allow the flavors to deeply infuse into the meat.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat to ensure a nice sear and even cooking.
- Grill the chicken: Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165ºF (74ºC), indicating that the chicken is cooked through and safe to eat.
- Rest and serve: Remove the grilled chicken from the heat and let it rest for a few minutes before serving to allow the juices to redistribute, resulting in moist, tender meat.
Notes
- Marinate the chicken for at least 2 hours for the best flavor infusion, but overnight is ideal.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165ºF.
- If you don’t have a grill, the chicken can also be cooked on a stovetop grill pan or broiled in the oven.
- For a less spicy version, reduce the amount of hot sauce or use a milder wing sauce.
- This recipe pairs well with a side of grilled vegetables or a fresh salad.
