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Buffalo Grilled Chicken

 

Oven or Grill 325 F

Serves 6-8

½ cup soy sauce

2 Tbsp lime juice (juice of one lime)

½ cup olive oil

1 pkg dry Italian dressing mix (Good Seasons)

2 Tbsp Frank’s Red Hot Sauce

¼ tsp black pepper

 

Marinade:

Mix all ingredients in a gallon size plastic bag.

3 lbs chicken ( I suggest  drumsticks and boneless, skinless breast)

 

Place the chicken in the plastic bag with the marinade and close tightly. Let it sit at cool room temperature for 30 minutes, turning several times to coat the chicken. You may marinade longer or overnight in the refrigerator.

 

 

Preheat the gas grill on high and clean the grate with a wire brush. Oil the grill grate by carefully brushing oil directly on the grate. Grill the chicken over low or indirect heat with the grill cover closed for about one hour, turning once at 30 minutes.

The best grilling method for chicken is to grill over indirect heat. If your grill has separate burners, preheat all the burners on high, then turn off the center burner(s) and leave the outside burners on. Cook over the center burner with the grill cover closed.

Serve the chicken with Buffalo Hot Sauce on the side.

 

¼ cup butter (1/2 stick)

¼ cup Frank’s Red Hot Sauce

½ tsp minced garlic

Buffalo Hot Sauce:

Melt the butter in a glass dish in the microwave. Blend in the sauce and garlic. Stir well again before serving.

 

 

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