Grilled Buffalo Chicken
  • 2 pounds chicken thighs (or you can use breasts)
  • 3 T. olive oil, divided
  • ¼ cup Frank's hot wings Sauce
  • 2 T. honey
  • ½ lime, squeeze the juice
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • ½ tsp. smoked paprika
  • ¼ teaspoon pepper
  • Reserved marinade (You will read this in the directions)
  • 1 T. honey
  • 1½ tsp. lime juice
Garnish: chopped parsley
  1. Combine all of the marinade ingredients in a bowl. Measure out ¼ cup and add to a large ziploc bag with 3 T. olive oil. Add chicken to bag to marinate and place in fridge a few hours.
  2. To the rest of the marinade in the bowl, add 1 tablespoon honey and 1½ teaspoons lime juice. Store in the refrigerator until you grill the chicken.
  3. Barbecue the chicken until internal temp reaches 165.
  4. Let rest for 5 minutes covered in foil.
  5. Then pour on the reserved glaze, top with parsley and slice.
Recipe by Hugs and Cookies XOXO at