Coming Soon: On the Road - Gas, restrooms, snacks, who provides/manages the best travel stops?
On the road, who has the best travel stops?

Grilling Good Eats - Grilled Buffalo Chicken Tacos

By Mike Thayer

20180518_114909I love hot wings!  There's just something about the flavor of Buffalo sauce, it's a great marriage with chicken and coupled with a bit of Ranch or Blue Cheese, makes for a perfect bite.  It's another dose of YUM!

My thing is, I hate bones.  I'm not a eat meat on the bone guy, I know, that almost sounds sacrilegious.  No worries though, I understand and appreciate the value of flavor and the need to cook meat on the bone, but when it comes to eating, I'd rather go boneless.

So rather than give you a recipe for grilled hot wings, which would be great, don't get me wrong, here's my preference for getting some great hot wing flavor without the bones or near the mess.

Mike's Grilled Buffalo Chicken Tacos

Here's the marinade for two large boneless/skinless chicken breasts or four boneless/skinless chicken thighs:


  • Your chicken preference (I like thighs better for this, to me they have better flavor)
  • 1 cup olive oil
  • 1 Tablespoon dried, minced onion
  • 1 Tablespoon garlic powder
  • 1 Tablespoon of seasoning salt or your favorite rub
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon cayenne pepper
  • At LEAST a 1/4 cup of Louisiana Hot Sauce (by all means, flavor to your liking!)
  • The juice from one lime
  • A splash of rice wine vinegar (the rice wine variety is 'softer' than regular vinegar)
  • A splash of Worcestershire sauce
  • 1/2 stick of unsalted butter (for later)


In a medium size bowl, mix all the marinade ingredients.  Place your chicken breasts or thighs in a large Ziplock bag, then pour in the marinade.  Refrigerate for at least four hours.  Option:  You can rough chop the chicken, I prefer to marinade it in whole pieces, then shred after grilling.  Besides, if you cube or rough chop, then you'll have to put the pieces on sticks or in a basket.  When your grill is ready to receive, grill over indirect heat, about 10 - 12 minutes on each side, then move to direct heat over the coals to finish cooking, getting some char on the chicken.  This method is called 'Reverse Sear'.  Do NOT throw away the remaining marinade!  Warm it up in a small pan along with that 1/2 stick of butter and a couple more squeezes of lime juice if you've got it.  A few more splashes of Louisiana Hot Sauce may also be in order (go for it!).  After you pull the chicken from the grill and let it rest, shred or rough chop and reintroduce to the warmed marinade.   Stir a bit to get good coverage and serve on warm tortillas with a little shredded lettuce, shredded cheddar cheese and blue cheese or Ranch dressing.  It's another dose of YUM!



Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)