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Mouthwatering Grilled Honey Buffalo Chicken Thighs

Highlight: Satisfying Main Dishes for Every Occasion

Boneless chicken thighs get coated in easy spices, then go slow on the grill until juicy and full of smoky flavor. The glaze is a homemade mix of honey, buffalo sauce, and a hit of garlic that gets sticky as you flip the chicken. You might wanna prep that tangy sauce the day before to save time. This one’s perfect for backyard cookouts and goes great with salad, slaw, or some veggies off the grill. Sprinkle with green onion and dig in—it’s a guaranteed hit, packed with big flavor but not a lot of work.

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Luna chef wearing a white shirt.
Crafted By Luna
Updated on Wed, 21 May 2025 00:06:01 GMT
A plate of chicken with sauce. Save
A plate of chicken with sauce. | myhomemademeal.com

Sink your teeth into these Grilled Honey Buffalo Chicken Thighs—every bite bursts with sweet spice and smoky char. That sticky homemade glaze caramelizes right on the grill, so each piece is packed with crazy flavor. It’s the one dish I throw together when friends pop over. Everybody's always grabbing seconds, and it never takes much effort.

The first night I tossed these on the grill, folks couldn't stop licking their fingers. The sticky glaze is addictive. Now it's my summer crowd-pleaser without a doubt.

Irresistible Ingredients

  • Chopped green onions: For finishing touches, throw a handful on top Use crisp, rich green ones if you can
  • Dried parsley: Adds a light hint of herbs and brightens things up Always check that it’s still green and not old
  • Salt: Boosts the flavors all around Choose coarse types for best results
  • Black pepper: Delivers a mellow spicy kick Freshly cracked pepper brings maximum flavor
  • Garlic cloves: Freshly chopped garlic kicks up the glaze and makes the sauce pop Pick out cloves that look tight and bright
  • Honey: Gets everything sticky-sweet and helps those beautiful char marks If you can, go for local raw honey
  • Buffalo sauce: Brings the heat and zing, and you control the spice if you make your own
  • Boneless skinless chicken thighs: Stay moist and soak up marinade like crazy Aim for pieces that are evenly thick

Simple Cooking Steps

Rest and Serve:
Let your chicken chill on a plate so the juices settle Slice up some green onions and sprinkle on top Dig in while it’s nice and warm with your favorite sides
Grill and Baste Chicken:
Put the thighs smooth side down over medium heat Flip them every few minutes, slapping on more glaze each time to really get that sticky layer going Keep at it until the inside is nice and cooked—you're shooting for 165 degrees F
Heat the Grill:
Get your grill set to medium low. Quickly wipe the grates clean, then rub or spray on a bit of oil to keep chicken from sticking
Season and Marinate:
Sprinkle salt, pepper, and parsley on each thigh Toss them into a bowl or bag, scoop on some glaze, and mix so everything gets coated Let it hang out while the grill heats up
Mix Up the Glaze:
Stir buffalo sauce, honey, and minced garlic together in a small bowl You want it smooth and combined—that'll be your marinade and basting sauce
A plate of chicken wings with sauce. Save
A plate of chicken wings with sauce. | myhomemademeal.com

I'm obsessed with how the honey makes a crispy, caramel edge. It’s always a huge hit at our house—everyone’s reaching for the most charred piece they can find.

Smart Storage

Pop any leftover chicken into a sealed container and slide it into the fridge for up to three days. Want it to stay tender? Reheat gently, covered, either in the oven or microwave. The glaze gets even better by tomorrow!

Swaps and Options

Don’t love spicy? Switch out buffalo sauce for BBQ or even teriyaki. You could also sub dried parsley with fresh cilantro or basil. Boneless chicken breasts work too—just keep an eye on them since they tend to cook quicker and might dry out.

A plate of grilled chicken with sauce. Save
A plate of grilled chicken with sauce. | myhomemademeal.com

Serving Ideas

Try these thighs with picnic favorites like coleslaw, corn, or potato salad. For weeknights, scoop some rice and toss a salad on the side. Got leftovers? Stuff them into buns for easy buffalo chicken sandwiches.

Fun Food Background

Buffalo sauce comes from upstate New York—originally for wings. Here, we’re giving those famous flavors a grilled twist and making it super simple with tender boneless thighs.

Recipe FAQs

→ What’s the secret to juicy grilled chicken thighs?

Keep the heat around medium-low. Don’t let them go too long on the grill. Once they’re off, let them chill for a couple minutes so the juices don’t run all over.

→ Does it work with bone-in thighs too?

Yep, you can totally swap for bone-in. Just grill them a little longer to be sure they’re cooked through.

→ Should I let the chicken hang out in the sauce before grilling?

You don’t have to, but soaking them a bit gives bigger flavor. Even a quick dip helps.

→ Got any favorite sides to go with this?

Try it with things like coleslaw, a cold potato salad, fresh mixed salad, or even corn done on the grill.

→ What if I can’t grill outside, can I make these inside?

For sure! Just use a grill pan or a heavy skillet on your stove, medium heat does the trick.

Honey Buffalo Thighs

These thighs grill up juicy and tender. A sticky honey buffalo glaze caramelizes on the outside, giving a sweet-spicy kick with every bite.

Prep Time
10 minutes
Cooking Duration
15 minutes
Overall Time
25 minutes
Crafted By: Luna

Recipe Type: Main Dishes

Preparation Complexity: Beginner-Friendly

Regional Cuisine: American

Servings Output: 4 Serving Size (8 chicken thighs)

Dietary Choices: Gluten-Free Alternative

Everything You’ll Need

→ Chicken

01 900 g boneless chicken thighs (no skin)

→ Glaze

02 2 garlic cloves, chopped fine
03 30 ml honey
04 60 ml buffalo sauce

→ Seasoning

05 0.5 teaspoon dried parsley
06 0.25 teaspoon cracked black pepper
07 0.25 teaspoon sea salt

→ Garnish (optional)

08 2 tablespoons sliced green onions

Steps to Cook

Step 01

Once cooked, take the chicken off the grill. Let it chill for a bit—just a couple minutes. Sprinkle fresh green onions over the top if you want and dig in with your favorite sides.

Step 02

Put the chicken with the smooth side facing down first. Keep flipping every 3 or 4 minutes and brush on more glaze each time you turn it. When the glaze is sticky and caramel-colored and a thermometer shows 74°C to 77°C inside—it’s good to go.

Step 03

Heat up your grill somewhere between low and medium, wipe the grates clean, and give 'em a quick oil.

Step 04

Move your seasoned chicken into a big bowl or bag you can seal. Toss in a couple big spoonfuls of that honey buffalo sauce. Mix it up so everything’s covered. Let it hang out while you get the grill hot.

Step 05

Scatter salt, pepper, and parsley evenly on every side of the chicken thighs.

Step 06

Grab a small bowl and stir buffalo sauce together with honey and chopped garlic till it all looks smooth.

Extra Suggestions

  1. If you've got extra time, marinate the chicken in the buffalo honey glaze up to two hours. It really ramps up the flavor.
  2. Glaze lasts a week in the fridge—stir it up when you’re ready.
  3. Keep the grill heat easy and steady to stop flare-ups and keep that chicken juicy.
  4. You can cook this inside on a grill pan or cast iron skillet on medium heat if you don’t want to go outside.

Must-Have Equipment

  • Grill or grill pan
  • Tongs
  • Basting brush or spoon
  • Small mixing bowl

Allergy Information

Always check ingredient details for potential allergens. Consult an expert if you're uncertain.
  • Buffalo sauce might include milk or butter, so folks with dairy allergies be careful.

Nutritional Highlights (per portion)

Nutritional information is shared for guidance and isn't meant to replace expert medical advice.
  • Caloric Content: 305
  • Fat Breakdown: 15 grams
  • Carbohydrate Breakdown: 8 grams
  • Protein Count: 32 grams