Grilled Honey Buffalo Chicken Thighs (Print)
Juicy grilled chicken thighs glazed with honey and buffalo for a caramelized sweet-heat finish.
# What You’ll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
→ Marinade & Sauce
02 - 1/4 cup hot sauce (such as Frank's RedHot)
03 - 1/3 cup honey
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon olive oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons chopped fresh parsley or chives
11 - Extra honey and hot sauce for drizzling
# How To Make:
01 - In a medium bowl, whisk together the hot sauce, honey, melted butter, olive oil, minced garlic, smoked paprika, kosher salt, and black pepper until well combined.
02 - Place the chicken thighs in a large resealable bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder for basting. Seal tightly and refrigerate for 30 minutes to 2 hours.
03 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used portion. Place the chicken thighs on the grill and cook for 5 to 6 minutes per side, basting occasionally with the reserved sauce.
05 - Continue grilling until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part.
06 - Transfer the grilled chicken to a serving platter. Drizzle with additional honey and hot sauce if desired and garnish with chopped fresh parsley or chives. Serve hot with your choice of sides.
# Expert Tips:
01 -
- The sticky charred edges of these thighs will ruin you for plain grilled chicken forever.
- That honey buffalo combo hits every single flavor note you crave without any fuss.
02 -
- Never reuse the marinade that touched raw chicken for anything, which is why you reserved half the sauce separately before it made contact.
- Cayenne pepper is your dial here, so add a half teaspoon if you want real heat or leave it out entirely for a crowd that cannot handle it.
03 -
- A meat thermometer is the single tool that will save you from dry or undercooked chicken, so invest in one and use it every single time.
- Basting in the last few minutes of cooking rather than from the start prevents the sugars in the honey from burning before the chicken is done.