Ditch the Wings – Make Grilled Buffalo Chicken!

Buffalo wings are a tasty treat, but sometimes you want something meatier. This Grilled Buffalo Chicken is just the thing! Full of flavor and easy to prep, you’ll have a great dish to throw on the grill.

It’s getting time to fire up the barbie! Yesterday’s temps hit the 80s here in San Diego, which means the last thing I want to do is stand by a hot stove cooking dinner. Instead, I’ve been heading out to the grill.

One of my kids’ favorite treats is the hot and spicy Buffalo wing. However, those can be hit or miss — all fat and bone, little meat. To satisfy our cravings for something a little meatier, I’ve created Grilled Buffalo Chicken. All the flavors of the hot wings with the convenience and substance of a grilled chicken breast.

This is the perfect recipe to work into this year’s grilling repertoire. It comes together quickly – in less than 30 minutes! — and tastes great. The chicken is delicious as the main protein, tossed onto salads, or folded into sandwiches and wraps. 

Cook extra to freeze and you’ll have easy eating all spring and summer long!

Buffalo Chicken Salad

Interestingly enough, I’ve taken a step back from my typical frozen chicken tenders purchases and have been buying boneless chicken breasts instead. The result, at least in the grilling department, has been amazingly tender chicken. (I’ve been buying Ralphs’ store brand packs because Foster Farms still creeps me out.)

I’m going to have to do a side-by-side comparison, but chicken breast may become my go-to for grilling.

Now keep in mind that your average boneless chicken breast half is HUGE. No way does one person need a half breast. (Note: a “whole chicken breast” is the pair.) To stretch my boneless, skinless chicken breast purchases, I fillet the half breasts, cutting them horizontally through the center. This makes a perfect sized portion and allows us to stretch our chicken purchases a little more.

Note: if you’re making this Whole 30 be sure to use ghee instead of butter.