Grilled Honey Buffalo Chicken Thighs (Printable)

Tender chicken thighs glazed in honey-buffalo, grilled and basted for a sweet-heat finish. Serves 4.

# What You'll 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

# Directions:

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 fully 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. Seal tightly and refrigerate for 30 minutes to 2 hours.
03 - Preheat the 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, discarding any used marinade. Place the chicken thighs on the preheated grill and cook for 5 to 6 minutes per side, basting occasionally with the reserved sauce.
05 - Continue grilling until the chicken reaches an internal temperature of 165°F at the thickest part. The juices should run clear and the exterior should have light char marks.
06 - Transfer the grilled chicken to a serving platter. Drizzle with additional honey and hot sauce if desired, and garnish with freshly chopped parsley or chives. Serve immediately.

# Expert Tips:

01 -
  • The honey buffalo glaze creates this lacquered sticky crust that rivals any restaurant version without needing a deep fryer.
  • Boneless thighs stay juicy on the grill even if you wander off for a minute longer than you should have.
02 -
  • Never reuse the marinade that touched raw chicken for basting because that is a fast track to making everyone regret dinner.
  • The sugar in honey burns quickly so keep a close eye on the grill and move chicken to a cooler spot if flare ups happen.
03 -
  • A meat thermometer is the single most reliable way to nail the timing because thigh thickness varies wildly from package to package.
  • Let the chicken rest for three to five minutes after grilling so the juices redistribute instead of running all over your cutting board.

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