Grilled Honey Buffalo Chicken Thighs (Printable)
Juicy thighs glazed in a honey-buffalo marinade and charred on the grill for a sweet-and-spicy finish.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
→ Marinade and 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
# Steps:
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 the bag 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 any used marinade. 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 as measured with a meat thermometer. The juices should run clear and the center should no longer be pink.
06 - Transfer the 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 favorite sides.
# Expert Advice:
01 -
- The sticky charred edges on these thighs rival anything from a restaurant, and your guests will ask for the recipe before the plates are cleared.
- It comes together with pantry staples you probably already have, which makes it perfect for those evenings when planning ahead is not happening.
02 -
- Never reuse the marinade that touched raw chicken for anything, not even basting, and always keep a separate batch of clean sauce reserved for that purpose.
- The honey burns quickly over direct flame, so keep a close eye during the last two minutes and move the chicken to a cooler spot if things start to char too aggressively.
03 -
- Pat the chicken thighs dry with paper towels before marinating so the sauce clings to the meat instead of sliding off on a layer of moisture.
- A grill pan on the stove works just as well as an outdoor grill if the weather or your living situation does not cooperate.