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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 sauce clings and the meat hits 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: 450
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
  • 1 salt and pepper
Serving
  • 1 blue cheese dressing
  • 1 celery sticks

Equipment

  • 1 grill

Method
 

Make the honey buffalo mixture
  1. In a bowl, mix buffalo sauce, honey, melted butter, and apple cider vinegar until smooth.
  2. Reserve 1/3 cup of the sauce for basting and set it aside.
Marinate and season
  1. Season chicken thighs with salt and pepper, then brush with some of the honey buffalo sauce.
  2. Marinate the chicken for 30 minutes.
Grill until crispy and glazed
  1. Grill the chicken skin-side down over medium heat for 8-10 minutes, until the skin is crispy.
  2. Flip the thighs and grill for 8-10 more minutes, basting frequently with the reserved sauce.
  3. Cook until the internal temperature reaches 165°F and the glaze looks sticky and glossy.
Serve
  1. Serve the grilled honey buffalo chicken thighs with blue cheese dressing and celery sticks.

Notes

Pro tip: keep the grill at medium and avoid frequent flipping early on—crisp skin depends on letting the fat render undisturbed. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked thighs for up to 2 months. For a lighter option, use reduced-fat butter and a lower-sugar honey or honey substitute to reduce sweetness without changing the grilling method.