Grilled Honey Buffalo Thighs (Printable)
Spicy-sweet honey buffalo marinade caramelizes on juicy grilled chicken thighs for bold, balanced flavor.
# What You'll Need:
→ Chicken
01 - 8 boneless, skinless chicken thighs
→ Marinade & 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 (optional)
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 bag or shallow dish. Pour half of the marinade over the chicken, reserving the remainder for basting. Seal tightly and refrigerate for 30 minutes to 2 hours for optimal flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Place the chicken thighs on the hot grill and cook for 5 to 6 minutes per side, basting occasionally with the reserved sauce, until the internal temperature reaches 165°F when measured with a meat thermometer.
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 sauce doubles as both marinade and basting glaze, so you get deep flavor without extra work.
- Chicken thighs are forgiving and stay juicy even if you accidentally leave them on the grill a minute too long.
- It hits that magical sweet spot between weeknight easy and weekend impressive.
02 -
- Never reuse the marinade that touched raw chicken for anything else as it is not safe even for basting so always reserve a separate portion.
- The honey can burn quickly on a hot grill so keep a close eye during the last few minutes and move the chicken to a cooler spot if flare ups happen.
03 -
- Pat the chicken thighs dry with paper towels before adding them to the marinade so the sauce actually clings instead of sliding off wet skin.
- Let the grilled chicken rest loosely tented with foil for five minutes before serving because this locks in every drop of juice and makes the glaze set up beautifully.