Grilled Buffalo Chicken Thighs with Blue Cheese Slaw

Name: Grilled Buffalo Chicken Thighs with Blue Cheese Slaw
Prep time: 10 min
Cook time: 15 min
Total time: 3 h 25 min
Yield: 6 serving
Ingredients: 1 cup Greek yogurt; 1/2 cup hot sauce (recommended: Frank’s Red Hot); 3 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 3 garlic cloves; 1 tablespoon honey; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 8 boneless skinless chicken thighs (or breasts); 6 tablespoons hot sauce (recommended: Frank’s Red Hot); 2 tablespoons honey; 1 tablespoon unsalted butter, (or more, as desired); 2 tablespoons minced chives or scallion greens; 1 lemon

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinading Time
3 hrs
Total Time
3 hrs 25 mins
Servings
6
Course
Main Course
Cuisine
American

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw

Iris Warren

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If you're looking for an easy, delicious dinner, boneless, skinless chicken thighs are your best friend. They cook up in minutes, can be flavored a million different ways and are perfect for the oven, stovetop or grill. For this dish, we took inspiration from one of America's favorite bar snacks: Buffalo Wings with Blue Cheese Dip.

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Ingredients

Servings

For the Chicken Marinade:

1 cup Greek yogurt
1/2 cup hot sauce (recommended: Frank’s  Red Hot)
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
3 garlic cloves minced or grated
1 tablespoon honey
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 boneless skinless chicken thighs (or breasts)

For the Buffalo Sauce:

6 tablespoons hot sauce (recommended: Frank’s  Red Hot)
2 tablespoons honey
1 tablespoon unsalted butter, (or more, as desired)

Optional garnishes:

2 tablespoons minced chives or scallion greens
1 lemon sliced, for squeezing

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Instructions

In a large bowl or resealable plastic bag, mix the yogurt with the hot sauce, oil, lemon juice, garlic, honey, salt and pepper. Add the chicken and turn to ensure each piece is thoroughly coated. Cover the bowl or seal the bag and transfer to the refrigerator for at least 3 hours or, even better, overnight.
To make the Buffalo Sauce, add the hot sauce, honey and butter to a small saucepan and bring to a simmer, stirring until the butter is melted. Turn off the heat and set aside.
Set up a gas or charcoal grill for indirect grilling (high heat on one side, low on the other). Clean and oil the grates. Remove the chicken from the marinade, allowing any excess to drip back in the bowl; discard the marinade. Place the chicken on the hot side of the grill and cook until brown and charred in spots, about 5 to 7 minutes, flip and grill until cooked through, about 5 minutes longer (chicken should read around 165ºF in the thickest part). If chicken is getting brown too quickly, move it over to the cooler side of the grill. Transfer the chicken to a platter and spoon or brush over the Buffalo Sauce. Let the chicken rest for 5 minutes before serving.
Scatter over the chives, add some lemon for squeezing, and serve with Blue Cheese Slaw (recipe below).