Marco and I absolutely LOVE chicken thighs. One of our staple dishes is a basic bone-in, skin-on chicken thigh seasoned with salt and pepper (and sometimes garlic powder) and then baked in the oven until the skin is a nice, crispy golden brown. We toss it in our favorite hot sauce (Valentina 100% no questions asked!!!!) and eat away. Soooo so easy and so so tasty.
Trying to save on a few cals, (not all cals because yes I know butter is high in calories) I decided to try the recipe below with boneless and skinless chicken thighs. Inspired by Grilled Honey Buffalo Chicken Thighs - Amanda Cooks & Styles (amandacooksandstyles.com), here is my slightly spicier version! Recipe below.
Honey Buffalo Grilled Chicken Thighs
My Favorite Buffalo Sauce
Ingredients:
1 cup: Franks Original Red Hot Sauce
1 stick (or 1/2 cup): Butter, unsalted
4/5 tbsp: Honey (dependent on how sweet you like your sauce)*
5-6 cloves: Garlic (minced and pressed into a paste)
Directions:
Melt butter in sauce pan.
Add hot sauce, honey and garlic cloves.
Heat and mix until incorporated.
Set aside until needed.
Chicken Thighs
Ingredients:
8-10 Chicken Thighs (boneless & skinless)
Salt (to taste)
Pepper (to taste)
Garlic Powder (to taste)
1/2 cup: Buffalo Sauce (from above)
3 Green Onions (thinly sliced)
Directions:
Season your thighs with salt, pepper and garlic powder a few hours before you intend on grilling. Store on a parchment lined bake sheet in the refrigerator.
Once ready to grill, toss chicken thighs with half of the buffalo sauce.
Grill on medium, flipping and basting with remaining buffalo sauce every few minutes to maintain an even cook throughout the thigh.
Make sure thighs are charred on both sides.
Once internal temperature reaches 160F, remove from grill and cover with tinfoil to rest an additional 5 minutes (this allows the chicken thighs to increase the addition 5 degrees throughout the rest period without overcooking).
Top with green onions and serve!
*these thighs are great as is, or sliced with tortillas and your favorite taco toppings!
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