BUFFALO CHICKEN THIGHS
Steps:
- Trim any excess fat off from the chicken thighs and check to make sure there are no bones. Add olive oil, salt, and pepper and mix thoroughly.
- Preheat the grill to 400 degrees. Grill the chicken until you reach a temp of 160 degrees.
- Add Franks hot sauce, worcestershire sauce and garlic powder to a small saucepan and bring to a simmer on medium heat.When it starts to simmer add butter to the saucepan and stir until melted. Bring the sauce back to a simmer and pull it after it gets to a light boil. Keep stirring the sauce during the process.
- Grill the chicken thighs on the grill until you reach an internal temp of 160 degrees. When the chicken rests it should come up to the requred 165 degrees for food safety.
- Mix the buffalo sauce with the chicken thighs.
- Serve with celery stalks and ranch dressing.
Nutrition Facts : ServingSize 4 g, Calories 383 kcal, Carbohydrate 1 g, Protein 19 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 1615 mg, Fiber 1 g, Sugar 1 g
GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
We deconstructed -- and then reconstructed! -- all the great flavors of Buffalo chicken wings into this meal that's much healthier but tastes just as satisfyingly decadent.
Provided by Marge Perry
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
- Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken.
- Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
- Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.
GRILLED BUFFALO THIGHS
Make and share this Grilled Buffalo Thighs recipe from Food.com.
Provided by Chef Roly-Poly
Categories Chicken Thigh & Leg
Time 1h15m
Yield 5 lbs buffalo thighs
Number Of Ingredients 8
Steps:
- Prepare coals in grill (gas grill is ok).
- Wash chicken and pat dry. Place chicken thighs in a large bowl and add olive oil, chopped garlic, thyme and salt. Rub mixture all over thighs to coat.
- Place thighs on grill and cook until cooked through turning once or twice.
- Meanwhile, mix hot sauce with melted butter and worcestershire sauce in a large bowl. Toss wings in sauce mixture to coat. Return to grill briefly to set buffalo sauce. Serve with ranch dressing/dip.
Nutrition Facts : Calories 1344.5, Fat 111.9, SaturatedFat 44.1, Cholesterol 479.7, Sodium 2685.8, Carbohydrate 2.3, Fiber 0.3, Sugar 1.2, Protein 79.3
GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
All of the buffalo wing flavor you love in an appetizer but served dinner-style. Bonus is that the chicken is grilled and not fried.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
- Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a plate and serve with blue cheese slaw.
Nutrition Facts : Calories 439.5 calories, Carbohydrate 10.8 g, Cholesterol 133.8 mg, Fat 26.2 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 7.7 g, Sodium 1569.4 mg, Sugar 2.2 g
BUFFALO CHICKEN THIGHS
These chicken thighs go well with a side of celery sticks and light ranch dressing. After breezermom's helpful review, I changed the heat to cook the chicken in the skillet from medium high to medium. The medium high heat is too low for me, but my oven is old and the burners probably aren't as hot as newer stoves.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Combine first four ingredients in a heavy-duty zip-top plastic bag; seal.
- Shake to blend.
- Add half of chicken to bag; seal; shake to coat.
- Remove chicken from bag, shaking to remove excess flour mixture.
- Heat a large nonstick skillet over medium heat.
- Add 1 1/2 teaspoons oil to pan; swirl to coat.
- Add flour-coated chicken to pan; saute 4 minutes on each side or until browned.
- Transfer browned chicken to a jelly-roll pan.
- Repeat procedure with the remaining uncooked chicken, flour mixture, and oil.
- Discard remaining flour mixture.
- Bake chicken at 375 degrees for 8 minutes or until done.
- Combine hot sauce and butter in microwave-safe dish; microwave at high for 30 seconds or until butter melts, stirring to blend.
- Place chicken in a shallow dish; drizzle with butter sauce; toss to coat.
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