Grilled Honey Buffalo Thighs (Printable Version)

Juicy grilled chicken thighs glazed with honey-buffalo sauce for a sticky sweet-and-spicy finish.

# 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 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. Seal the bag and refrigerate for 30 minutes to 2 hours if time permits.
03 - Preheat your 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 and discard the used marinade. Place the chicken thighs on the grill and cook for 5 to 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 additional honey and hot sauce if desired, and garnish with chopped fresh parsley or chives.
06 - Serve hot alongside your favorite side dishes such as roasted vegetables, coleslaw, or a fresh salad.

# Expert Hints:

01 -
  • The honey and hot sauce create this gorgeous caramelized crust that tastes like you spent hours when it really took minutes of actual work.
  • Boneless thighs stay ridiculously juicy on the grill, which means even if you get distracted chatting with guests, dinner still turns out beautifully.
02 -
  • Never reuse the marinade that touched raw chicken for basting, which is exactly why you reserved half the sauce separately from the start.
  • If your grill flames up from the honey, move the chicken to a cooler spot for a moment rather than panic flipping it everywhere.
03 -
  • Pat the chicken thighs dry before marinating so the sauce clings to the meat instead of sliding off with surface moisture.
  • Apply the final baste of sauce during the last two minutes of grilling, when the heat is slightly lower, so the sugars caramelize without burning.

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