All Purpose Buffalo Chicken

• Gluten free

• Meat

  • 2 lbs Chicken thighs* (see note below, boneless skinless

• Produce

  • 1 tsp Garlic powder
  • 1/2 tsp Onion powder

• Condiments

  • 2 tbsp Honey
  • 1/3 cup Hot sauce
  • 1 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter

Found on gimmedelicious.com

Ingredients

• 2 lbs boneless skinless chicken thighs* (see note below)
• 1 tablespoon oil for pan
• For the marinade:
• ⅓ cup hot sauce
• 2 tablespoons melted butter (or oil)
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 teaspoons garlic powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

• In a small bowl, Whisk together all of the Buffalo Marinade ingredients. Pour half the marinade mixture into a large zip bag or a deep dish. Add the chicken and combine until fully coated. Marinate in the fridge for 1-2 hours or over night. Reserve the remaining sauce or glazing the chicken
• To cook in pan: Heat a large heavy-duty pan or skillet over high heat for 2 minutes. Once the pan is hot, add the oil and chicken to the pan. Cook chicken uncovered for 6-7 minutes per side, while brushing the remaining sauce on the chicken every few minutes, until the outside is charred and the inside is fully cooked. Remove chicken to a cutting board and allow to rest for at least 5 minutes before cutting. Cut into slices or small squares. Brush or pour any remaining sauce on the chicken before serving, is desired.
• To Grill Chicken: Grease and Preheat grill to about 400°F. Place chicken on grill and grill for 6-7 minutes per side or until the outside is charred and the center is fully cooked. Brush the remaining marinade on the chicken each time you flip it. Remove from grill and cool for at least 5 minutes before cutting. Brush remaining marinade, if any, on the chicken, if desired.

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