Tuesday, May 21, 2013

Kickin' Chicken Marinade - Buffalo Style

This week's Tried & True is another recipe shared by one of my best friends years ago, in Maryland. This is the same friend that shared her mom's Chocolate Crazy Cake recipe - so it's a good one. It's a marinade that my family loves so much, the last time I made it, they requested the chicken two days in a row...it's that good. The marinade isn't too hot, with a tangy delicious taste.  

The recipe didn't have a name, so I decided to call it, Kickin' Chicken Marinade.  It's so simple to throw together, with only FOUR fabulous ingredients. If you like Buffalo style wings, chicken and dip...you will love this recipe!  


When the recipe was shared, no measurements were given. I was instructed to use a lot of Frank's RedHot, some olive oil, a good amount of lime juice and a little garlic - cloves or powder. My friend doesn't measure, she just throws it all together.



There are no rules for the amount of each ingredient, 
but here are the measurements I use:


Kickin' Chicken Marinade 

Ingredients
  • 2-3 lbs of Chicken (breast, thighs, drumsticks, wings ~ bone-in or boneless)
  • 1 Cup Frank's RedHot Original
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lime Juice (fresh is best, but bottle is good too)
  • 2 Cloves of Garlic, miced or pressed (you can use garlic powder)
  • Lime - cut into slices
Directions
In a medium size bowl, mix RedHot, olive oil, lime juice and garlic.  Place chicken in a pan, bowl or ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for four hours in the fridge. Remove chicken from marinade and grill. The chicken is great with fresh lime juice squeezed on top. Enjoy!  

Here is a great link from Rachael Ray on tips for grilling chicken:
How to Grill Chicken



Thanks so much for visiting!
Cheers!

42 comments:

Heather @ The Beating Hearth said...

Oh wow! I am adding this to my must make list right now. My family loves Frank's red hot. add in the lime and garlic. mmmmmmm.

Mel@Mellywood's Mansion said...

Mm yum, we dont have franks but we have a chilli sauce yum!

Danni Baird @ Silo Hill Farm said...

Well this looks right up Sam's alley! He likes hot sauce on everything!! Your pictures kind of make me want to lick the screen!

TheNYNPlace said...

Looks awesome.....how long should they stay on the grill?

TheNYNPlace said...

This looks awesome! Question-how long should they stay on the grill?

Mary said...

Hi! Great question! How long you grill depends on what you are grilling; breast, thighs, wings, bone in or boneless. You want the cenetr of the chicken to reach 165 F (75 C).

Here is a great link on Rachel Ray for grilling chicken:
http://www.rachaelraymag.com/food-how-to/cooking-tips/how-to-grill-chicken

Here is another from allrecipes.com:
Grilling times for chicken and poultry

Hope that helps!

Thanks so much for visiting! I hope you have a great weekend!

Marsha Baker said...

My Hubby would LOVE this! Great recipe - thanks for sharing at Weekend Potluck.

Nancy said...

is the chicken skin on? or skinless? thanks !

Mary said...

Hi Nancy, I have only done skinless. :)

Nancy said...

thank you ! that's our preference here -- but it was hard to tell in the photo.

Joz said...

Do you think this would work the same if you put it in the crockpot instead of grilled it?

Anonymous said...

Made this last week and it was AMAZING! Making it again tonight. Soooo good!

Maria said...

I made this tonight....it was a SMASH hit!!! Thank you!!!!!

Anonymous said...

This looks great! And so easy, too. I happen to have all the ingredients on hand, but we don't own a grill. :( do you think this would still turn out alright if it was baked - maybe in a foil pouch with some of the marinade - or cooked on the stove top?

Thanks a million!

Jess

Mary said...

Hi! I think you could bake it or cook it on the stove top - I think the oven may work better. A foil pouch may work great! You could also place it in a baking dish (be sure to coat your baking dish with non-stick cooking spray) and cover the chicken for the first 1/2 to 3/4 of the baking and then remove the cover towards the end. If you use a skillet on the stove, just be sure to watch your temp so it doesn't burn. If you make, please stop by and let us all know how it turned out! Good luck! Thanks so much for visiting!

Mary said...

Hi Joz - I am so sorry I am just reading this now. Hmmm, I'm not sure...I think I may have to try and get back to you! I think it would be great baked in the oven!

Anonymous said...

Would this be healthy? Do u have nutrition info.? Thanks...looks yummy

EKR said...

HOw spicy is it?

EKR said...

Is it really spicy?

Anonymous said...

What compliments this as a side dish? Rice, Potatos, fries,veggies?

Anonymous said...

how spicy is this?

Blair said...

I cut the Franks by half (otherwise follow the instructions) and it's perfect. It has a little kick, but not "spicy". I would serve it to children. I'm not sure with the full amount of Franks how spicy it would be.

Rachel said...

Made this tonight for my family. It was delicious! My eight year old thought it was spicy but finished a whole piece! My husband and I didn't think it was very spicy. Just right! Also, in regards to nutrition, Franks has zero calories!

Anonymous said...

can I marinate this all day? I'd like to prep it in the morning before work

plasterer bristol said...

Yummy i just love spicy chicken, and always looking for fresh ideas...

Simon

hjvac25 said...

Has anyone tried the crockpot? I may try tomorrow - this looks yummy and would love to have it cooking while at church

hjvac25 said...

Has anyone tried the crockpot method? Thinking about trying tomorrow?!

hjvac25 said...

Has anyone tried the crockpot method? Thinking about trying tomorrow?!

LindaChicken said...

Ok you have me...trying this tonight,,, thank you for sharing!

LindaChicken said...

This looks great -- trying this tonight, thank you for sharing!

SKim said...

If I cook this in the oven at what temp and how long should it be in there ?

Mary N said...

I would bake it at 350 degrees f for 30-40 minutes, depending on your oven. Cook until chicken reaches an internal temp of 170 degrees f. http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr.htm

Anonymous said...

I'm wondering how this would taste using shrimp (of course since using lime juice, maybe marinate for 20 min). Anyone try using shrimp?

Anonymous said...

If the chicken is frozen does it need to thaw our can it thaw while it's marinating?

Anonymous said...

Made this abd marinaded for less than an he and it was still delicious. Not too spicy... Just enough to give it a kick. Made extra marinade for shrimp and delicious...it came out tasting spicier than the chicken.

Anonymous said...

This is my families New favorite marinade I've cooked chicken, shrimp and even london broil using this marinade they've loved them all. Thanks for the recipe. The simplicity is brilliant!

debcom said...

wondering if i could stick it all in a bag and freeze it for a future easy premarinated meal?

Anonymous said...

I know this is an old post but maybe I can get a response ;)
I'm not a fan of lime juice. Can I omit that? I also thought about maybe adding ranch dressing in with the Frank's ...like a buffalo chicken dip? Hmmm, thoughts?

Rachael said...

I'm guilty of just throwing unspecified amounts of ingredients into dishes I make often too, but it sure is helpful when trying a new recipe to have amounts for guidance. This sounds delicious! Glad I found this on pinterest. Pinning it so I can try this later!

Anonymous said...

This was a great recipe. It had a buffalo chicken flavor, without all the thick sauce. We served it with wild rice. It is a new favorite!

plasterer bristol said...


Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


Simon

stepc said...

I hardly ever comment on a recipe, but I just had to.. This was delicious. I made tacos with homemade ranch, blue cheese, and a side of cilantro lime rice. Easy recipe to do any day of the week and it seems like you spent hours in the kitchen.. Thank you for all the yumminess of this recipe.