These Buffalo Chicken Breasts have that classic American favorite that never fails to tantalize the taste buds. Succulent and juicy, this recipe takes tender chicken breasts to a new level with a mouthwatering combination of tangy heat, sweet honey, and zesty lime. Finish the dish with crumbled blue cheese for a creamy mellowness that compliments the heat. The perfect meal that is great served with some wedges, corn, and slaw.
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Ingredients
2chicken breastsskinless and boneless
For the marinade
½cuphot sauce(see note 1)
2tablespoonshoney(see note 2)
1teaspoonsalt
1teaspoongarlic powder
1teaspoononion powder
1teaspoonlime zest(see note 3)
½teaspoonsmoked paprika
For the glaze
2tablespoonshot sauce(see note 1)
1tablespoonhoney(see note 2)
1tablespoonlime juice(see note 3)
To finish
½cupblue cheese crumbles(see note 4)
Instructions
Fillet the chicken
Lay your chicken breast flat on the board.2 chicken breasts
Pat them dry with kitchen paper.
Use a large sharp knife to cut sideways through the breast.
Continue to cut through the chicken breast, keeping the blade flat and parallel to the chopping board.
Carefully cut through until you have two plump cutlets.
Repeat with the second chicken breast.
Make the marinade
Combine the hot sauce, honey, salt, garlic powder, onion powder, lime zest, and smoked paprika in a non-reactive bowl. Add the chicken fillets and turn to coat. Cover and marinate for at least 30 minutes and up to 24 hours.½ cup hot sauce2 tablespoons honey1 teaspoon salt1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon lime zest½ teaspoon smoked paprika
Make the glaze
Combine the hot sauce, honey, and lime juice in a small dish.2 tablespoons hot sauce1 tablespoon honey1 tablespoon lime juice
To cook the chicken
Place a large heavy-based frying pan over medium heat. Once hot at the chicken. Cook for 2 minutes on each side.
Brush the glaze over the chicken and cook for 2 minutes more on each side.
To serve
Scatter the blue cheese crumbles over the chicken and serve with lime wedges.½ cup blue cheese crumbles
Notes
Use your favorite brand of hot sauce, and go as hot as you like.
When measuring honey, if you lightly coat the measuring spoon with oil first, it will make it much easier to remove the honey from the spoon.
Grab a fresh lime, as you want the zest for the marinade and the juice for the final glaze.
I pick a creamy blue cheese like Gorgonzola, Saint Agur, or Dolcelatte. But you can choose any blue cheese you enjoy.