I kind of knew that the moment I went public with my hatred for chicken, chicken recipes galore would flood my brain. I was right. So maybe I don’t hate chicken at all. Maybe I just hate chicken done wrong. Yes, we’ll go with that. Chicken done wrong is gross, but THIS chicken was done right!
Say hello to buffalo-lime chicken. This is perfect for a quick weeknight meal and yet tasty enough for a weekend cook-out. The key to chewy-piece-free chicken is to cut away all of the icky-ness before you ever begin cooking. That’s right, don’t just pull the the chicken out of the plastic wrapped styrofoam and cook it as is. Yuck! That’s how you end up with the yucky bite that makes you want to dump the whole breast in the trash. It’s happened to me one too many times- usually at a restaurant. Maybe that’s why I tend to like chicken I prepare a little better. I can control it. I’m a bit of a control freak anyway so that makes sense. For this recipe I used three chicken breasts to make enough for three people. First cut away all of the slimy, nasty, stringy bits, then slice the breasts into 3 tenders each. Season the tenders with salt and pepper, marinate in the hot sauce-lime mixture, then simply grill to perfection. So easy and so yummy!
Buffalo Lime Chicken
1 cup of your favorite hot sauce (I prefer Louisiana)
2 teaspoons garlic salt
1/4 cup freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
- In a bowl, combine hot sauce, garlic salt, lime juice and extra-virgin olive oil. Stir to combine.
- Toss trimmed chicken tenders with hot sauce mixture and let marinate one hour or overnight.
- Heat a grill to medium-high heat. Oil the grates to keep chicken from sticking.
- Grill chicken for 3 minutes per side or until cooked throughout. If need be, place seared chicken on the top rack away from direct heat to keep outside from burning while allowing the inside to cook.
- Serve with a squeeze of lime juice and hot sauce, ranch dressing and/or blue cheese dressing for dipping.