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Bold Grilled Honey Buffalo Chicken Thighs

Category: Satisfying Main Dishes for Every Occasion

Grab boneless thighs, toss 'em with a handful of easy spices, and let them sizzle slow. Brush on a zingy honey buffalo glaze you can whip up ahead—each flip builds more flavor. This dish fits right in at a cookout with salad or veggies. For a fresh pop, add sliced green onions when you're done. You get big flavors with little fuss, every single time!

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A woman wearing a chef's hat and apron.
Authored By Elisa
Updated on Tue, 20 May 2025 21:04:19 GMT
Chicken thighs glazed and saucy on a plate. Bookmark
Chicken thighs glazed and saucy on a plate. | recipesbyelisa.com

Sink your teeth into these Honey Buffalo Chicken Thighs hot off the grill. The chicken turns out ridiculously juicy with a tangy-sweet glaze, picking up just enough smoke from the flames and a mellow spicy kick. The homemade honey buffalo mix bubbles up sticky as it cooks so every bite gets coated. I always pull this out when friends or family show up hungry—it’s a total crowd-pleaser, no big effort needed.

The first time these hit my grill, the sauce left everyone licking their hands and begging for my secret. It's easily become the food everyone expects from me once summer hits.

Irresistible Ingredients

  • Chopped green onions: Totally optional but gives each plate a bright fresh touch Use the firmest green stalks
  • Dried parsley: Throws in a gentle earthy note and breaks up the color Go for some that isn’t faded
  • Salt: Brings all those flavors together Kosher or sea salt is best for clean taste
  • Black pepper: Subtle heat when freshly cracked makes it pop
  • Garlic cloves: Fresh mince is key for building up that rich flavor Hunt down plump firm cloves
  • Honey: It’s the sweet star and helps give that sticky finish If you can, use local honey—it’ll taste even better
  • Buffalo sauce: The base of all that flavor Grab your favorite or go homemade if you’re picky about heat
  • Boneless skinless chicken thighs: These soak up flavor like crazy and never dry out Even thickness helps them grill up just right

Simple How-To Guide

Finish and Enjoy:
Once off the heat, let your chicken chill a few minutes so the juices stay in Top with extra green onions and eat it right away with your best cookout sides
Grill and Brush On Glaze:
Start the thighs smooth side down on hot, oiled grates Cook a bit, then flip often Baste with more sauce every time you turn Until chicken’s sticky, cooked through, and hitting at least 165°F inside
Fire Up the Grill:
Get your grill running at medium low so the thighs don’t dry out Scrub clean and slick the grates with oil
Season and Let Sit:
Cover thighs with a shake of salt, pepper, and parsley Mix in some glaze so they’re all coated Leave them out while your grill heats
Whip Up the Glaze Mix:
Stir buffalo sauce, honey, and garlic in a bowl Keep working it until you’ve got a smooth sauce You’ll need this for both marinating and grilling
A plate of chicken wings covered in sticky sauce. Bookmark
A plate of chicken wings covered in sticky sauce. | recipesbyelisa.com

I won’t lie, the honey in this sauce is the best bit When it caramelizes on the grill and crisps up, everyone’s fighting for the edge pieces in my house

Storing Leftovers

Pop extra chicken in a tight container and chill up to three days Warm it slowly, covered in the oven or microwave so it doesn’t dry up The sticky glaze is just as awesome later on

Swap Out Options

If spicy’s not your style, barbecue or teriyaki sauce works instead For herbs, fresh stuff like basil or cilantro is a fun change Boneless breasts work too, but watch the time—they’re not as juicy

A platter of glazed grilled chicken thighs ready to eat. Bookmark
A platter of glazed grilled chicken thighs ready to eat. | recipesbyelisa.com

Serving Ideas

Go classic with potato salad, slaw, or grilled corn next to it For fast dinners, serve with rice and a green salad Leftovers? They’re awesome on buns for a quick buffalo chicken sandwich

More About Buffalo Flavor

Buffalo sauce started up in New York and took off as the favorite for wings Here you get that same craveable heat and sweetness, only grilled on boneless thighs for laid back summer vibes

Frequently Asked Questions About Recipes

→ Any tricks for juicy grilled thighs?

Try letting them cook over gentle heat and don't rush it. After grilling, let the chicken chill out for a few minutes before serving—it keeps all the tasty juices inside.

→ Will bone-in chicken work just as well?

Definitely—it just takes a little longer to cook through. Check that the thickest part is piping hot and safe to eat.

→ Should I soak the chicken in the sauce first?

You don't have to, but letting it sit even for a bit amps up the taste. It's totally your call.

→ What goes great on the side?

Try potato salad, crunchy slaw, sweet corn from the grill, or even a cool green salad—any of those make an awesome plate.

→ Is it easy to do this inside?

You bet! Fire up a grill pan or a sturdy skillet on your stovetop. It works like a charm.

Honey Buffalo Chicken Thighs

Plump chicken thighs turn golden on the grill, finished with a sticky kick of honey and buffalo. They're a spicy, sweet crowd-pleaser.

Prep Time
10 minutes
Cooking Time
15 minutes
Total Time Required
25 minutes
Authored By: Elisa

Type of Recipe: Main Dishes

Skill Level: Easy

Cuisine Type: American

Servings Count: 4 Number of Servings (8 chicken thighs)

Dietary Preferences: Gluten-Free Choice

Ingredients You'll Need

→ Garnish (optional)

Ingredient 01 2 tbsp green onion, sliced

→ Seasoning

Ingredient 02 1/2 tsp dried parsley
Ingredient 03 1/4 tsp sea salt
Ingredient 04 1/4 tsp ground black pepper

→ Glaze

Ingredient 05 2 garlic cloves, chopped up
Ingredient 06 2 tbsp honey
Ingredient 07 1/4 cup buffalo sauce

→ Chicken

Ingredient 08 900 g chicken thighs, no bones or skin

Step-by-Step Instructions

Step 01

Let your chicken hang out for a couple minutes off the grill. Top with green onions if you're into that, and dig in right away with your go-to sides.

Step 02

Warm up your grill nice and slow to medium-low. Give those grates a scrub and swipe some oil on 'em.

Step 03

Toss those thighs smooth side down. Let them cook 3–4 minutes, then flip. Every flip gets another brush of the glaze. Keep this up until the chicken's juicy, the glaze looks sticky-sweet, and a thermometer hits 74°C–77°C inside.

Step 04

Grab a little bowl and stir together buffalo sauce, honey, and your chopped garlic until it looks nicely mixed.

Step 05

Sprinkle both sides of the chicken thighs with parsley, salt, and black pepper so they're covered evenly.

Step 06

Move your prepped chicken into a big bowl or zip bag, add two spoonfuls of that buffalo-honey mix, and toss until every piece gets slick. Let it chill while your grill heats up.

Extra Tips and Tricks

  1. Let your chicken soak in the glaze for as long as two hours to pump up the taste before grilling.
  2. Mix up the glaze early, stash it in the fridge for up to seven days, and give it a stir before you pour.
  3. Keeping that grill heat mellow stops massive flames and keeps your chicken moist every single time.
  4. No grill? Cook the chicken on a grill pan or heavy skillet over medium, works just as well.

Must-Have Equipment

  • Grill or grill pan
  • Mixing bowl (small)
  • Tongs
  • Basting brush or just use a big spoon

Allergy Information

Always double-check ingredient lists for allergens and seek advice if you're unsure.
  • Buffalo sauce might have dairy, milk, or butter, so check before cooking.

Nutritional Information (per portion)

The provided details are purely informational and should not replace professional advice.
  • Calorie Count: 305
  • Fat Amount: 15 grams
  • Carbohydrate Amount: 8 grams
  • Protein Amount: 32 grams