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Grilled Chicken with Buffalo Barbecue Sauce

Grilled Chicken with Buffalo Barbecue Sauce

Grilled Chicken with Buffalo BBQ Sauce

Love Buffalo wings? Then try this recipe, which turns Buffalo wing sauce into a quick barbecue sauce with the addition of vinegar, brown sugar, Dijon mustard, molasses, and other seasonings, giving everyday grilled chicken a serious boost of flavor.

Ingredients

  • One 5-ounce bottle Tabasco® brand Buffalo Style Hot Sauce
  • 1 cup canned diced tomatoes with liquid
  • ½ cup brown sugar, packed
  • ½ cup Dijon mustard
  • ¼ cup tomato paste
  • ¼ cup white vinegar
  • 1 tablespoon curry powder
  • 1 teaspoon dry granulated garlic
  • 1 teaspoon Kosher salt
  • ½ cup light molasses
  • 3 pounds chicken, cut into pieces

Directions

Preheat grill.

Combine Tabasco Buffalo Style Hot Sauce, canned tomatoes, brown sugar, mustard, tomato paste, vinegar, curry powder, garlic, and salt in medium saucepan; heat to a boil. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally. Stir in molasses.

Transfer mixture to blender; blend until smooth.

Brush 1/3 cup of sauce on chicken pieces. Cook on grill until desired doneness, brushing occasionally with sauce.


Bobby Flay's Grilled Chicken with Pantry Barbecue Sauce

You can create a delicious, multi-purpose barbecue sauce with ingredients you most likely already have on hand.

Technique tip: If your sauce is too thick, add a splash of water. If it needs additional sweetness or heat, kick those up by adding extra honey or hot sauce.

Swap option: You can swap granulated sugar for brown sugar (if you do this, add a drop of molasses if you have it).


BBQ chicken thighs

Chicken thighs are really underrated. Not only are they much cheaper than wings or legs, but they’re also a much darker meat, making them packed full of flavor.

That’s not all. They tend to cook much faster than other parts of the bird while still providing a fairly generous amount of meat (especially when compared to parts like chicken wings).

This recipe matches the natural flavors of the chicken is a slight hint of spice to give you a beautiful, juicy pack of flavor.


Grilled Chicken with Homemade BBQ Sauce

What better way to celebrate the height of summer by taking a camping trip! Whether you camp out in park, RV or backyard, camping can be a lot of fun. Some of the best memories I have are from camping with friends and family. Nothing says summer like tossing horse shoe rings, sand bags, rafting, grilling good food and campfire S’mores.

The smell of dinner on the grill, the anticipation of making S’mores around the campfire and the sound of family and friends having a good time are the best memories. Camping should never be complicated. You and your family can get outdoors and enjoy an overnight camping trip without worrying how to clean up messes fast and get to your next activity.

Barbecue sauce is a great flavoring sauce used as a marinade for grilled meats. Take outdoor grilling standards to the next level with this easy BBQ Sauce that will leave you wanting more. No matter how you are doing your barbecue, we have a sauce you will love. This one-pot BBQ Sauce is ready in 15 minutes and uses staples you already have in your pantry. Make a homemade version to bring camping and don’t be afraid to get messy outside. Messy sauces are some of the best sauces and we have you covered for an easy clean up.

Camping is a great way to relax and escape city life. It’s even better when cleaning up is made easy. Don’t struggle to bring numerous items from home that won’t work and will just take up space in the car. These Wet-Nap Packettes are great to carry on hiking trails or down to the beach. Stick a few in your pocket and wipes your hands free of dirt and germs. Wipe off bug spray and other sticky messes on your body. The wipes come in a perfect size that will fit in your pocket, purse or bag. Clean hands never felt so good!

If you’re cooking out after a big day of hiking, you have the chance to make one of the best summertime desserts. Campfire S’mores are a classic and a must on every trip. Nothing tastes better than well roasted marshmallows layered with chocolate between two sheets of graham crackers. S’mores are a little bit easier to eat when you can wipe up the sticky mess on your hands. There is nothing quite like huddling around a roaring campfire when you’re roughing it outside under the stars. I headed out to Walmart to get Wet-Nap Antibacterial Hand Wipes towelettes and and the Wet-Nap Hand Wipe canister for this trip.

There is no wrong way to make a S’more, but over an open campfire is one of my favorite ways. The stickier and messier = the more gooey and delicious.

Camping is a great way to relax and escape city life. It’s even better when cleaning up is made easy. Don’t struggle to bring numerous items from home that won’t work and will just take up space in the car. These Wet-Nap Packettes are great to carry on hiking trails or down to the beach. Stick a few in your pocket and wipes your hands free of dirt and germs. Wipe off bug spray and other sticky messes. The wipes come in a perfect size that will fit in your pocket, purse or bag. What is a camping trip without messy S’mores, baked beans and barbecued chicken? Keep clean with Wet-Nap wipes and stick by the fire a little longer.

Barbecuing meats can get pretty messy. You can easily go through a large pack of traditional napkins cleaning up hands and faces from sticky BBQ sauce. With Wet-Nap, just 1 towelette will keep you fresh throughout the whole meal. Clean up was simple and left me time to spend with friends instead of cleaning up big messes. If you’re camping and you’ve got a fire going with food – make sure you bring your favorite fixin’s and hand wipes.

Cleaning up hands before a campfire dinner never felt so good! Making S’mores just got easier with the help of having clean hands and fingers. Forget about attracting ants and other bugs to your campsite. Use 1 wipe to clean up dinner and dessert hands.

You can find Wet-Nap in the Napkin Aisle of Walmart near paper goods. Pack plenty because you will go through a lot of them, especially if you have kids. It’s great to have around after camp activities and to clean up hands before and after dinner. If you are anything like me, you will need them during dinner too! We couldn’t get enough of the BBQ sauce and S’mores!

Wet-Nap Antibacterial Hand Wipes are:

Softer than before
Stronger than before
Moisturized with Aloe


If you want to make Grilled BBQ Chicken Breasts, you might want to consider using a brine because chicken breasts can easily dry out when cooked due to their low fat content.

  • WHY BRINE CHICKEN BREASTS? In short, brining is the quickest way (15 minutes) to ensure juicy chicken every single time because the salty brining bath increases the moisture capacity of the chicken. It does this by breaking down the proteins of the bird so they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier chicken.
  • HOW TO BRINE CHICKEN: Combine 8 cups warm water and ½ cup kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes. Rinse chicken and pat dry – that’s it!

  • 5 pounds chicken (whole wings, cut into pieces. one wing makes 2 pieces—the "flat" and the "drum")
  • 1 dash salt (to taste)
  • 1 cup barbecue sauce
  • 1/2 tablespoon apple cider vinegar
  • Optional: 2 tablespoons hot sauce (Louisiana-style)
  • 1/2 tablespoon black pepper (fresh ground)
  • 1 dash cayenne pepper (to taste)

If necessary, cut whole wings into two pieces, discarding the tips. Cover two baking sheets with heavy-duty foil and spray lightly with non-stick oil. Season the wings with salt and spread out evenly on baking pans. Bake for about 20 minutes, remove and turn the wings over cook for another 15 to 20 minutes until the wings are cooked through and well-browned.

While the chicken wings are baking mix the rest of the ingredients in a large mixing bowl. Taste sauce and add more spice if so desired. After the wings are cooked, transfer them to the bowl (use tongs or slotted spatula, so the grease stays in the pan). Toss with a spatula to completely coat. Let sit for 3 minutes and toss again, repeat several times. The chicken wings will soak in the sauce as they rest, and the glaze will slightly thicken as it cools.

Toss well one last time and transfer to a serving platter. The wings should be well-coated with sauce, but not drippy. If you want, you can keep the wings in a warm oven at 200 F for 15 minutes for a "drier" chicken wing.


  • 2-3 chicken breasts (approx. 1 pound), pounded thin
  • 3 tablespoons olive oil, divided
  • Buffalo Marinade
  • 1/4 cup Frank's hot WINGS Sauce (NOT their regular hot sauce)
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 teaspoons garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • Buffalo Glaze
  • Reserved marinade (in directions)
  • 1 tablespoon honey
  • 1 1/2 teaspoons lime juice

Step 1

1.Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.

2.To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.

4.Let chicken sit at room temperature for 15-30 minutes (time permitting).

5.Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze for less heat, less glaze.

7.Let chicken sit at room temperature for 15-30 minutes (time permitting).

8.Meanwhile, grease and preheat the grill to medium heat, 375-450°F.

9.Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.)

10.Remove chicken from grill and let rest 5 minutes before slicing. Bush chicken with desired amount of glaze - for more heat, more glaze for less heat, less glaze.

*The chicken is flavorful but not very spicy without the glaze. You can completely customize the heat of the chicken by adding more or less glaze. The more glaze the spicier the chicken
*Try tossing the chicken with your favorite BBQ sauce - amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.


How to air fry BBQ chicken:

Brine the Chicken- Add warm water and salt to a bowl or a 9×13 baking dish. Stir the salt into the water and add the chicken to the bowl. Let this sit in your fridge for an hour prior to cooking. Don&rsquot skip this step, it makes for ultra tender and moist chicken!

Air Fry- Remove the chicken from the brine and pat it dry. Season both sides of the chicken breast with dry rub. Spritz your air fryer basket with oil or brush the oil onto the basket if you don&rsquot have a mister. Cook in your air fryer for 7 minutes at 380 degrees F. Brush both sides of the chicken with your BBQ sauce then flip the chicken and cook for 3-5 more minutes.

Chicken should always be 165 degrees F in the center before you finish cooking.

Let the chicken rest for 5 minutes before serving.


Grilled Chicken with White BBQ Sauce Recipe

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Prep Time – 5 minutes

Grill Time – 15-20 for bone in grilled chicken less time for boneless

Serving Size – 6

Ingredients for Grilled Chicken with White BBQ Sauce

  • 1 1/2 cups mayonnaise
  • 1/3 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 2 tbsp sugar
  • 2 tbsp freshly ground pepper
  • 2 tbsp Worcestershire sauce
  • 2-3 lbs of chicken (can be boneless or bone in… whatever you prefer)

Step By Step Instructions to Make Grilled Chicken with White BBQ Sauce

Step ONE – Pre- Heat Your BBQ Grill

Turn on your outdoor BBQ grill so the grill is hot & the grates are clean & ready when you place the chicken on it.

Step TWO – Combine Ingredients

Combine 1st 6 ingredients in a medium size bowl & stir well.

Step THREE – Add Your White BBQ Sauce & Marinate the Chicken

Pour 1/2 of the White BBQ sauce into a large Zip-lock bag with your chicken to coat (you can marinate the chicken overnight to really get the flavors in or grill right away).

Save the rest the white BBQ sauce to baste or dip your chicken in later.

Step FOUR – Grill Your Chicken

Grill the chicken over medium heat turning often.

Baste with a little bit of the white BBQ sauce 1/2 way through.

The chicken is done when it is no longer pink in the middle.

For bone in chicken it takes approximately 15-20 mins & much less if you are grilling boneless.

Step FIVE – Enjoy!

Take your chicken off the grill & serve up with some white BBQ sauce on the side!

I hope your family enjoys this grilled chicken as much as our family does!


1. Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)

2. Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.

3. Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.