Go Back
–+ servings
Brined & Grilled Perfect Chicken Breasts with Quick Buffalo Hot Sauce Glaze
Print Recipe
5 from 1 vote

Brined & Grilled Perfect Chicken Breasts with Quick Buffalo Hot Sauce Glaze

It's GRILLING SEASON! An Easy Brine Produces Tender and Succulent Chicken with A Zesty Buffalo Hot Sauce 
Prep Time10 minutes
Cook Time15 minutes
30 minutes
Total Time1 hour 25 minutes
Course: Main Course, Main Course Chicken
Cuisine: American
Keyword: Brined & grilled chicken breast, buffalo hot glaze for chicken
Servings: 4
Author: Karen Sheer a zest for life

Ingredients

Chicken & Brine:

  • 2.25 pounds chicken breasts (boneless, skinless) 4 large; trimmed
  • 2 tablespoons Kosher salt I use Diamond Crystal
  • 1 teaspoon pure cane sugar
  • 2 cups filtered water
  • 1 teaspoon peppercorns
  • 3 medium bay leaves broken in half
  • 1 large garlic clove peeled and finely grated
  • 2 teaspoons neutral oil (for grilling)
  • 1/4 teaspoon smoked paprika (for grilling)
  • 2 teaspoons fresh thyme leaves

Buffalo Glaze:

  • 2 tablespoons unsalted butter I use organic
  • 1 1/2 teaspoons garlic peeled, minced
  • 2 tablespoons raw honey
  • 1/4 cup hot sauce* choose mild or hot
  • few pinches sea salt

Instructions

Brine:

  • Boil 2 tablespoons water. Add to a one cup pyrex measuring cup. Add the 2 T. salt and 1 t. sugar; mix well with a fork until dissolved. Add remaining 1 1/4 cups cool water with the peppercorns, bay leaves and grated garlic; stir. Cool.
  • When the brine has cooled add the trimmed chicken breasts and cover with cling wrap. Refrigerate for 30 minutes (no more than 45 minutes.)
    Make Buffalo Glaze while chicken brines.
  • Remove chicken from brine, discard brine. Pat chicken dry and add to a plate. Add 2 teaspoons of oil and 1/4 teaspoon smoked paprika, rub in.

Grilling the Chicken:

  • Heat grill to 375 degrees. Add wood chips if you have that feature. When hot, add chicken breasts and turn heat down to 350 degrees.
    When golden on first side, turn over with tongs and cook the second side until just cooked through - check with a meat thermometer to 160 degrees (will continue to cook to 165.)
  • Remove to a plate. Spoon over half of the Buffalo Glaze and save the remainder for dipping. Top with thyme leaves and enjoy. Sprinkle with chili flakes if you like spicier.

Buffalo Glaze:

  • Heat butter in a 6 - 8" skillet over medium heat. Butter will start to color and become golden - swirl pan and cook until lightly browned - remove from heat.
  • Let cool 5 minutes, then add the garlic and swirl. Add the honey, hot sauce and sea salt, mix with a spoon. Sauce will thicken as it cools on the counter. 

Notes

Hot Sauce: I used my Karen’s Mild Gochujang Mild Hot Sauce made with Gochugaru Chili Flakes.
This recipe may not be reproduced without the consent of its author, Karen Sheer. 

Nutrition

Calories: 402kcal | Carbohydrates: 11g | Protein: 55g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 476mg | Potassium: 992mg | Fiber: 1g | Sugar: 10g | Vitamin A: 382IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg