Honey Buffalo Thighs (Printable Version)
These thighs grill up juicy and tender. A sticky honey buffalo glaze caramelizes on the outside, giving a sweet-spicy kick with every bite.
# 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:
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.
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.
03 -
Heat up your grill somewhere between low and medium, wipe the grates clean, and give 'em a quick oil.
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.
05 -
Scatter salt, pepper, and parsley evenly on every side of the chicken thighs.
06 -
Grab a small bowl and stir buffalo sauce together with honey and chopped garlic till it all looks smooth.
# Extra Suggestions:
01 -
If you've got extra time, marinate the chicken in the buffalo honey glaze up to two hours. It really ramps up the flavor.
02 -
Glaze lasts a week in the fridge—stir it up when you’re ready.
03 -
Keep the grill heat easy and steady to stop flare-ups and keep that chicken juicy.
04 -
You can cook this inside on a grill pan or cast iron skillet on medium heat if you don’t want to go outside.