Honey Buffalo Chicken Thighs (Printer-Friendly Layout)
Plump chicken thighs turn golden on the grill, finished with a sticky kick of honey and buffalo. They're a spicy, sweet crowd-pleaser.
# Ingredients You'll Need:
→ Garnish (optional)
01 -
2 tbsp green onion, sliced
→ Seasoning
02 -
1/2 tsp dried parsley
03 -
1/4 tsp sea salt
04 -
1/4 tsp ground black pepper
→ Glaze
05 -
2 garlic cloves, chopped up
06 -
2 tbsp honey
07 -
1/4 cup buffalo sauce
→ Chicken
08 -
900 g chicken thighs, no bones or skin
# Step-by-Step Instructions:
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.
02 -
Warm up your grill nice and slow to medium-low. Give those grates a scrub and swipe some oil on 'em.
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.
04 -
Grab a little bowl and stir together buffalo sauce, honey, and your chopped garlic until it looks nicely mixed.
05 -
Sprinkle both sides of the chicken thighs with parsley, salt, and black pepper so they're covered evenly.
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:
01 -
Let your chicken soak in the glaze for as long as two hours to pump up the taste before grilling.
02 -
Mix up the glaze early, stash it in the fridge for up to seven days, and give it a stir before you pour.
03 -
Keeping that grill heat mellow stops massive flames and keeps your chicken moist every single time.
04 -
No grill? Cook the chicken on a grill pan or heavy skillet over medium, works just as well.