Buffalo-Style Grilled Chicken

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Buffalo-Style Grilled Chicken
  • Prep 20 min
  • Total 2 hr 20 min
  • Servings 4
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Don’t barbecue plain chicken when you can spice it up with a simple, four-ingredient marinade.
Updated Sep 9, 2016


  • 1/3 cup Frank's™ RedHot™ Original cayenne pepper sauce
  • 2 teaspoons canola oil
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 4 boneless skinless chicken breasts
  • 1/2 cup blue cheese dressing
  • 2 tablespoons crumbled blue cheese, if desired
  • 1 tablespoon reduced-fat sour cream
  • 4 medium stalks celery


  • 1
    In heavy-duty resealable food-storage plastic bag, stir pepper sauce, oil, garlic powder and salt. Add chicken, turning to coat with marinade; seal bag. Refrigerate at least 2 hours but no longer than 24 hours.
  • 2
    Heat gas or charcoal grill. Carefully brush grill rack with canola oil.
  • 3
    Remove chicken from bag. Place chicken on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
  • 4
    Meanwhile, in small bowl, mix dressing, blue cheese and sour cream. Place grilled chicken on platter; serve with celery and dressing mixture.

Tips from the Betty Crocker Kitchens

  • tip 1
    Experiment with various brands of red pepper sauce to find your favorite. They differ in spiciness, sweetness, sourness and saltiness.
  • tip 2
    Try fat-free ranch dressing instead of the blue cheese dressing.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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