Grilled Honey Buffalo Chicken Thighs (Printable)

Spicy-sweet honey buffalo chicken thighs marinated and grilled until caramelized, finished with fresh herbs.

# What You 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

# 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 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 grill 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 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 garden salad.

# Expert Tips:

01 -
  • The honey tames the buffalo heat just enough that even my spice wary friends go back for seconds.
  • Chicken thighs are forgiving and stay juicy even if you get distracted flipping burgers nearby.
  • Everything comes together with pantry staples you probably already have sitting around.
02 -
  • Never reuse the marinade that touched raw chicken for anything else and always baste only with the reserved portion you set aside.
  • Letting the chicken rest for a couple minutes after grilling keeps the juices inside rather than running all over your cutting board.
  • If you want real fire add half a teaspoon of cayenne to the marinade but taste the sauce first so you know what you are getting into.
03 -
  • Pat the chicken thighs dry before adding them to the marinade so the sauce actually clings to the meat instead of sliding off.
  • Apply the reserved basting sauce during the last few minutes of grilling so the sugars caramelize without burning.

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