Grilled Honey Buffalo Chicken Thighs (Printer-Friendly)
Tender grilled chicken thighs glazed in a spicy-sweet honey buffalo marinade, finished with fresh herbs.
# 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 It:
01 - In a medium bowl, whisk together the hot sauce, honey, melted butter, olive oil, garlic, smoked paprika, salt, and 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 and refrigerate for 30 minutes to 2 hours if time allows.
03 - Preheat your grill to medium-high heat and 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 to 6 minutes per side, basting occasionally with the reserved sauce, until the internal temperature reaches 165°F.
05 - Transfer the chicken to a serving platter. Drizzle with extra honey and hot sauce if desired and garnish with fresh parsley or chives.
06 - Serve hot alongside your favorite side dishes such as roasted vegetables, coleslaw, or potato salad.
# Expert Advice:
01 -
- The honey and hot sauce combination creates a glaze that caramelizes into something you will want to eat off the grates.
- Boneless thighs are forgiving and stay tender even if you get distracted chatting with guests.
02 -
- Never reuse the marinade that touched raw chicken for anything else, always baste from the reserved clean portion.
- Watch the grill closely during the last few minutes because the honey can go from beautifully caramelized to burnt in seconds.
03 -
- A meat thermometer is the single best investment for grilled chicken because visual cues alone will fool you eventually.
- Let the chicken rest for 3 to 4 minutes after grilling so the juices redistribute instead of running out onto the platter.