Grilled Honey Buffalo Chicken Thighs (Printable)
Juicy grilled chicken thighs in a sticky honey-buffalo glaze — balanced heat and sweet, ready in 40 minutes.
# 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 tbsp unsalted butter, melted
05 - 1 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 tsp smoked paprika
08 - 1/2 tsp kosher salt
09 - 1/2 tsp freshly ground black pepper
→ Garnish (optional)
10 - 2 tbsp 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, 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 and refrigerate for 30 minutes to 2 hours if time allows.
03 - Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade and discard the used marinade. Place chicken thighs on the grill and cook for 5-6 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 extra honey and hot sauce if desired and garnish with fresh chopped parsley or chives.
06 - Serve hot alongside your favorite side dishes such as roasted vegetables, coleslaw, or a fresh salad.
# Expert Tips:
01 -
- The sauce does double duty as both a marinade and a basting liquid so every layer packs flavor.
- Boneless thighs are practically foolproof and stay juicy even if you get distracted flipping them.
02 -
- Never reuse the marinade that touched raw chicken for anything except tossing onto the grill with the meat.
- Reserving half the sauce before it meets raw chicken gives you a safe basting liquid and a finishing drizzle.
03 -
- If you only have bone in thighs increase the grilling time to about 8 minutes per side and check the temperature.
- A meat thermometer is the single tool that will save you from dry chicken forever.