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Grilled Honey Buffalo Chicken Thighs

Grilled honey buffalo chicken thighs with a sticky honey-buffalo glaze and crispy skin. Marinate the thighs first, then grill skin-side down until browned and finish with frequent basting for a glossy coating.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 chicken thighs bone-in and skin-on
  • 0.5 salt and pepper use to season to taste
Honey buffalo glaze
  • 0.5 cup buffalo sauce
  • 0.25 cup honey
  • 2 tbsp butter melted
  • 1 tbsp apple cider vinegar
Serving
  • 1 blue cheese dressing
  • 1 celery sticks

Equipment

  • 1 grill

Method
 

Make the glaze and prep the chicken
  1. In a bowl, mix buffalo sauce, honey, melted butter, and apple cider vinegar until smooth.
  2. Set aside 1/3 cup of the sauce for basting.
  3. Season chicken thighs with salt and pepper, then brush with some of the mixed sauce.
Marinate
  1. Cover and marinate the chicken for 30 minutes so the flavors cling to the surface.
Grill to crispy and glazed
  1. Preheat the grill to medium heat, then place chicken skin-side down and grill for 8-10 minutes until the skin is crisping.
  2. Flip the thighs and grill for 8-10 more minutes, basting frequently with the reserved sauce.
  3. Continue grilling until the internal temperature reaches 165°F and the glaze turns sticky and shiny.
Serve
  1. Serve hot with blue cheese dressing and celery sticks on the side.

Notes

For the crispiest skin, keep the grill at medium heat and avoid flipping too early—let the first 8-10 minutes brown the fat and skin. Refrigerate leftovers in a sealed container up to 3 days; reheat until hot (glaze may thicken). Freezing is not recommended for best texture. If you want a lower-sodium option, use reduced-sodium buffalo sauce while keeping the honey-to-vinegar ratio similar.