Grilled Honey Buffalo Thighs (Print Version)
Spicy-sweet honey buffalo glaze caramelizes on juicy grilled chicken thighs for a bold, balanced bite.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs (about 2.5 lb)
→ Marinade and Sauce
02 - ¼ cup hot sauce (such as Frank's RedHot)
03 - ⅓ cup honey
04 - 2 tablespoons unsalted butter, melted
05 - 1 tablespoon olive oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon kosher salt
09 - ½ 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, minced garlic, smoked paprika, kosher salt, and black pepper until well combined.
02 - Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder for basting during grilling. Seal the bag and refrigerate for 30 minutes to 2 hours if time permits.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, discarding any used marinade. Place the thighs on the hot grill and cook for 5 to 6 minutes per side, basting occasionally with the reserved sauce, until the internal temperature reaches 165°F when measured with a meat thermometer.
05 - Transfer the grilled chicken to a serving platter. Drizzle with additional honey and hot sauce if desired, and sprinkle with chopped fresh parsley or chives.
06 - Serve hot alongside your favorite side dishes such as roasted vegetables, coleslaw, or a crisp salad.
# Expert Advice:
01 -
- The sauce doubles as marinade and glaze, so you get deep flavor with almost zero extra effort.
- Chicken thighs stay juicy on the grill no matter what, making this practically foolproof for beginners.
02 -
- Never reuse the marinade that touched raw chicken for anything, the reserved sauce is the clean batch you set aside from the beginning.
- If the flame flares up from dripping sauce, move the chicken to a cooler spot briefly rather than panic flipping it.
03 -
- Pat the chicken thighs dry before adding the marinade so the sauce actually clings to the meat instead of sliding off.
- Brush on a final coat of sauce right at the end of grilling and let it sit for 30 seconds to caramelize without burning.