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Grilled Honey Buffalo Chicken Thighs

Grilled honey buffalo chicken thighs with a sticky honey-buffalo glaze and crispy skin. Marinated bone-in, skin-on thighs are grilled skin-side down first, then basted until the sauce clings and the centers reach 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
  • 8 chicken thighs bone-in and skin-on
Honey-buffalo glaze
  • 0.5 cup buffalo sauce
  • 0.25 cup honey
  • 2 tbsp butter melted
  • 1 tbsp apple cider vinegar
  • 1 salt and pepper to taste
Serving
  • 1 blue cheese dressing
  • 1 celery sticks

Equipment

  • 1 grill

Method
 

Make the honey-buffalo sauce
  1. Mix buffalo sauce, honey, melted butter, and apple cider vinegar until smooth and glossy, about 1 minute. Reserve 1/3 cup of the sauce for basting.
  2. Season the chicken thighs with salt and pepper, then brush them with some of the sauce so the skin is coated. Use any thick leftover sauce from the bowl to help the seasoning stick.
  3. Marinate the thighs for 30 minutes. Keep them in the refrigerator so the surface stays cold before grilling.
Grill
  1. Preheat the grill to medium heat and grill the thighs skin-side down for 8-10 minutes until the skin is crisp and deeply golden at the edges. Place the chicken directly on the grate for best browning.
  2. Flip the thighs and grill for 8-10 more minutes over medium heat. Baste frequently with the reserved sauce during this second grilling pass.
  3. Continue grilling until the internal temperature reaches 165°F and the glaze looks sticky and slightly tacky on the surface. If it browns too fast, move the thighs to a cooler zone and keep basting.
Serve
  1. Serve the grilled honey buffalo chicken thighs with blue cheese dressing and celery sticks. Spoon extra sauce on top if any glaze remains on the tray.

Notes

For the crispiest skin, keep the thighs skin-side down and avoid moving them for the first 8-10 minutes so they can brown undisturbed. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a grill or skillet over medium heat until warmed through and the glaze loosens. Freezing is not recommended because the glaze can separate after thawing. For a lower-sugar option, use a sugar-reduced honey substitute (or use less honey) while keeping the same grilling/basting timing.