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Grilled Honey Buffalo Chicken Thighs

Grilled honey buffalo chicken thighs with a sticky honey-buffalo glaze and crispy skin. Bone-in, skin-on thighs are marinated, grilled skin-side down, then basted until the glaze clings and the chicken reaches 165°F.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the honey buffalo glaze
  1. Mix buffalo sauce, honey, melted butter, and apple cider vinegar in a bowl until smooth.
  2. Reserve 1/3 cup of the mixture for basting later.
Marinate the chicken
  1. Season the chicken thighs with salt and pepper.
  2. Brush the chicken with some of the sauce so the skin is coated.
  3. Marinate for 30 minutes.
Grill and glaze
  1. Preheat the grill to medium heat and place the thighs skin-side down.
  2. Grill skin-side down for 8-10 minutes until the skin is crispy.
  3. Flip the thighs and grill for 8-10 more minutes.
  4. Baste frequently with the reserved sauce during grilling until the glaze is sticky and the internal temperature reaches 165°F.
Serve
  1. Serve the grilled honey buffalo chicken thighs with blue cheese dressing and celery sticks.

Notes

For maximum crisping, keep the grill at steady medium heat and avoid moving the thighs during the first 8-10 minutes skin-side down. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or on the grill until warmed through. Freezing is not recommended because the skin can lose crispness. Dietary swap: use a low-sodium buffalo sauce if you’re reducing sodium.