Grilled Buffalo Chicken

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These grilled buffalo chicken breasts come together so easily for a quick weeknight meal. They have all of your favorite flavors of buffalo chicken wings but can be easily served in a sandwich, tacos, wraps, salad, and more! You can make this buffalo grilled chicken on the grill in the summer or in a grill pan throughout the year!

I’m kinda obsessed with buffalo sauce (see my instant pot buffalo chicken recipe), so it’s no surprise that grilled buffalo chicken is one of my faves. It’s so easy to make, and throwing it on the grill (or grill pan) makes for the most simple but tasty weeknight dinner.

Overhead view of a platter with four grilled buffalo chicken with two dipping sauces, fork, and knife.

Why You’ll Love This Recipe

You don’t need a ton of ingredients to make this grilled buffalo chicken recipe. You only need 6 ingredients!
Tangy, spicy, and juicy, these grilled buffalo chicken breasts are SO flavorful! You’ll want to make these chicken breasts weekly.
Don’t have a bbq? You can make these grilled chicken breasts on a grill pan just like my grilled gochujang chicken!

Ingredients You’ll Need

Ingredients needed to make grilled buffalo chicken.

chicken breasts — this grilled buffalo chicken recipe uses boneless, skinless chicken breasts but can easily be adapted with boneless, skinless chicken thighs!
seasoning — I keep it simple with some kosher salt, pepper, garlic powder, and onion powder.
buffalo sauce — I recommend my homemade buffalo sauce! However, store-bought buffalo sauce is perfectly fine.

How to Make Grilled Buffalo Chicken

Set of two photos showing chicken breasts seasoned and placed in buffalo sauce.

Pat dry the chicken breasts with a paper towel.
Season both sides with salt, pepper, garlic powder, and onion powder.
Place chicken breasts into a bowl and pour buffalo sauce over the top. Mix to coat the chicken fully. Let marinate for 15-30 minutes.

Set of two photos showing buffalo chicken in a grilling pan and a grill.

Heat the grill to 400F.
Place the chicken breasts onto the grill, smooth side down. Discard any leftover buffalo sauce.
Grill the chicken breasts on direct heat for 12 to 16 minutes, depending on the size of the breasts, making sure to flip the chicken breasts at the halfway mark. If using a grill, keep the lid of the grill closed between flipping.

Set of two photos showing grilled buffalo chicken resting under tinfoil.

Remove the breasts from the grill and allow the chicken to rest for at least five minutes before serving. Cover with foil if possible.
Serve with ranch or blue cheese dressing if desired.

Overhead view of four grilled buffalo chicken breasts with a bowl of buffalo sauce and brush beside them.

Recipe Tips and Notes

I don’t add oil to my grill before placing the chicken breasts onto the grill. However, if you’re using a grill pan, you might need to add some oil to the pan and heat it up before adding the chicken.
Always let chicken rests before slicing. This gives the chicken breasts time to redistribute the juices and remain moist. If you slice too early, all the juices will run out of the chicken.
If the chicken breasts are stuck to the grill, give it a few more extra minutes. Similar to pan-searing chicken, the chicken should release once it’s ready to be flipped. If you try to flip the buffalo chicken too early, the exterior will tear as it sticks to the pan.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

The internal temperature of the chicken thighs should reach 165°F (74°C) before taking them off the grill or pan.
Feel free to brush additional buffalo sauce onto the chicken as it grills. Make sure not to use the used marinade and to use a fresh, clean brush.
Need some serving ideas? Buffalo chicken is perfect in a sandwich, over a salad, or in a wrap. It’s also great with french fries, coleslaw, grilled pineapple, and grilled corn.
Make sure to pat the chicken dry before adding the seasoning, so the seasoning will stick better. Patting dry the meat is also important to get a good sear on the chicken instead of it steaming.

Overhead view of a focused view of a grilled buffalo chicken breast on a platter with more.

Make Ahead Tips

Meal prep: once cooled, store the cooked buffalo chicken in an airtight container for up to 4 days in the fridge.
Freezer: let the chicken cool to room temperature and then store them in a freezer-safe bag, making sure to press most of the air out of the bag while sealing. Freeze for up to 3 months.

Can I use chicken thighs?

For sure! To make grilled chicken thighs, follow the same instructions and grill them for 4 to 5 minutes per side instead.

Close up of a grilled lemon pepper chicken breast with grill marks surrounded by more chicken and lemon slices.

Want another grilled chicken recipe? Try my grilled lemon pepper chicken breasts! They’re so quick and easy to make.