Grilled Honey Buffalo Chicken Thighs (Print Page)

Sweet-spicy grilled chicken thighs glazed with honey-buffalo sauce and 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

# 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 smooth and well 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 during grilling. Seal the bag and refrigerate for 30 minutes to 2 hours if time allows.
03 - Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used portion. Place the chicken thighs onto the hot grill grates. Grill for 5 to 6 minutes per side, basting occasionally with the reserved sauce, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
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. Serve hot alongside your favorite sides.

# Expert Tips:

01 -
  • The honey caramelizes on the grill and creates a sticky char that people will actually fight over at your cookout.
  • It uses pantry staples and requires zero marinating time if you are in a rush, though the flavor deepens if you plan ahead.
02 -
  • Discard the used marinade that touched raw chicken and only baste with the reserved portion to avoid cross contamination.
  • If you want noticeable heat, add half a teaspoon of cayenne to the marinade because the honey tames more spice than you would expect.
03 -
  • Pat the chicken thighs dry before adding the marinade so the sauce adheres instead of sliding off wet skin.
  • Let the chicken rest for three minutes off the grill before serving so the juices redistribute and the glaze sets slightly.

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