Grilled Honey Buffalo Chicken Thighs (Printable version)
Spicy-sweet honey buffalo glaze caramelizes on grilled chicken thighs for juicy, charred bites finished with fresh herbs.
# What you 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:
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 fully 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 the bag and refrigerate for 30 minutes to 2 hours.
03 - Preheat the grill to medium-high heat (approximately 375-400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken thighs on the grill and cook for 5-6 minutes per side, basting occasionally with the reserved sauce, until the internal temperature reaches 165°F.
05 - 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.
06 - Serve hot alongside your favorite side dishes such as roasted vegetables, coleslaw, or a fresh salad.
# Expert Advice:
01 -
- The honey and hot sauce create a glaze that caramelizes into something that tastes like you spent hours when it really only took minutes.
- Boneless thighs are forgiving and juicy, so even if you get distracted by guests, the chicken stays tender.
02 -
- Never reuse the marinade that raw chicken soaked in, only baste with the sauce you set aside separately.
- Let the chicken rest for a few minutes after grilling so the juices redistribute instead of running out onto the platter.
03 -
- Pat the chicken thighs dry before marinating so the sauce clings to the meat instead of sliding off in liquid.
- Apply the final baste in the last two minutes of grilling so the sugars caramelize without burning.