As in my summary of this recipe, I think this is a first of making grilled buffalo chicken. In fact, I know this is because I have never done this before!
I have some buttermilk left in my fridge. It also so happens that I have chicken in my fridge!
So I am making a marinade for the chicken to sit in for a bit before I grill the chicken! By doing this, it will make the chicken more tender and more full of flavor! Prep your chicken, be sure to trim off any excess fat, skin or any imperfections from the chicken breast before marinating.
I would suggest at least a 2-6 hour marinade. Less is alright, tonight I am only doing it for an hour before grilling time. Frank's buffalo sauce is being added to the marinade, as well as basting the chicken while grilling!
What You Need:
For the Chicken:
3 chicken breasts -(Again, be sure to trim off any excess fat, skin or any imperfections from the chicken breast before marinating.)
About 2/3 cup of buttermilk (I am using reduced fat), enough to cover the chicken half way, but be sure to toss, shake and coat.
About 4 tablespoons siriacha hot sauce to add into the buttermilk marinade.
About 3/4 cup Frank's Buffalo Sauce, use at least 1/4 cup for the marinade and the rest for grilling.
For the macaroni salad:
About 2-3 cups elbows
About 3/4 cup Mayonnaise
salt, pepper, garlic powder- to your taste
small diced onions (optional) I did not use onions in this recipe this time
For the broccoli
Fresh broccoli :Enough to serve 2 people, about 1 cup each
2 Tablespoons butter.
Wash and cut into bite sized pieces, or however you like your broccoli.
Add butter to the pan, allow it to melt.
Put the broccoli in the pan and keep the heat to a low medium, I use a 2, check every 5 minutes.
Shake and stir the broccoli so they won't stick to the bottom and burn!
Turn the broccoli down to a low or 1 setting once the broccoli is almost finished.
Start some water on the boil, add your elbows, cook until tender, drain and set aside until slightly cooled. Add your mayonnaise, salt, pepper and garlic powder. Stir and keep covered until ready to serve! Refrigerate, or keep chilled. (About 15 minutes)
Next, heat your grill!
Allow the grill to get to 400° keeping rear and front burners on high, and then turn the heat down for the grilling, a medium on the rear and high on the front burner. Remove the chilled marinating buttermilk chicken from the storage container and place on the cutting board for clean transportation from kitchen to grill.
Place your chicken on the grill, allow both sides to get grilled before adding your buffalo sauce. Give the chicken grill time of about 10 minutes, or until the grill has reached 400°, after each time you open it.
Once both sides have grilled without sauce, add on your buffalo sauce! Flip the chicken about 4-6 times each before it should be done. The chicken will be white all the way through once it is finished. Be sure to cut through the fattest part of the breast. About 20-30 minutes in total. The broccoli should be done a bit before the chicken is, when it is tender, turn the heat to low and serve with chicken and mac salad!
Chicken marinating.
Finished meal!
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