Grilled Honey Buffalo Chicken Thighs are the ultimate blend of sweet, spicy, and smoky—perfect for backyard cookouts or weeknight dinners. With just a 5-minute prep and 10-minute cook time, this recipe brings bold flavor with minimal effort. Marinated in a zesty honey‑buffalo sauce and grilled to juicy perfection, these chicken thighs will become your new go‑to for feeding friends, family, or even your craving for something deliciously spicy. Ready in just 15 minutes, these thighs offer a balance of heat, sweetness, and charred grill flavor that’s sure to impress.
Why You’ll Love This Recipe
Why You’ll Love This Recipe
- Effortless and fast – Ready in under 20 minutes from start to table.
- Sweet & spicy harmony – Honey mellows the heat of traditional buffalo sauce.
- Juicy and tender – Boneless chicken thighs retain their moisture beautifully on the grill.
- Versatile – Great for weeknight dinners, parties, or game-day snacking.
- No messy wings – All the flavor of wings with none of the fuss.
- Grill-friendly – Perfect for tossing on the barbecue without extra cleanup.
Ingredients
- ½ cup Frank’s Original RedHot Sauce (not wing sauce)
- 3 tablespoons honey
- 2 cloves garlic, finely grated
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
Step‑by‑Step: How to Make Grilled Honey Buffalo Chicken Thighs
- Prep the sauce & marinade: In a small bowl or large measuring cup, whisk together ½ cup Frank’s RedHot, 3 tablespoons honey, 2 finely grated garlic cloves, ½ teaspoon kosher salt, and ½ teaspoon pepper.
- Marinate the chicken: Place the 2 pounds of chicken thighs into the bowl and mix until they’re evenly coated in the marinade. Allow the chicken to rest at room temperature while you preheat the grill.
- Preheat the grill: Set your grill to medium-high direct heat, aiming for a temperature between 450–500°F.
- Grill the first side: Remove any excess marinade from the chicken and discard the leftover liquid. Arrange the thighs smooth-side down on the grill, leave space between each, brush with the reserved sauce, cover, and grill for 4–5 minutes until dark grill marks form.
- Flip and glaze: Turn the thighs over, brush with more reserved sauce, close the grill lid, and cook for another 4–5 minutes until the second side is well-marked and the chicken is cooked through.
- Rest & serve: Remove thighs from the grill and let them rest for a few minutes before serving to lock in juices.
Helpful Tips
- Don’t use wing sauce – It’s thicker and less flavorful than RedHot Original.
- Grate garlic finely – For an even garlic-infused sauce.
- Room temperature chicken cooks more evenly – Avoid cold spots.
- Clean and oil your grill grates – Prevent sticking and get cleaner sear marks.
- Use a meat thermometer – Ensures moist, safe cooking at 165°F internal temperature.
- Let it rest – Cooling for 3–5 minutes helps keep juices locked inside.
Substitutions and Variations
- Spice swaps: Use buffalo sauce with ghost pepper for extra heat, or drop to a milder cayenne-only hot sauce.
- Honey alternatives: Substitute maple syrup or agave if you’re out of honey or prefer a different sweetness.
- Glaze switch-up: After grilling, drizzle additional honey-buffalo mixture warmed in a saucepan.
- Dry rub option: Skip the sauce and marinade with paprika, garlic powder, salt, pepper, and a drizzle of honey.
- Smoky flavor: Add wood chips (hickory or apple) to your grill for a deeper BBQ taste.
- Air fryer adaptation: Preheat at 400°F and cook thighs for 8 minutes per side, brushing with sauce halfway.
Storage Instructions
- Refrigerate: Let the chicken cool completely, then store in an airtight container in the fridge for up to four days.
- Freeze: Transfer to heavy-duty freezer bags or containers and freeze for up to three months.
- Reheating: Warm in a 375°F oven for 10–12 minutes, or microwave covered until heated through.
Nutritional Information
Approximate values per serving (¼ of recipe):
- Calories: 320
- Protein: 28 g
- Fat: 17 g
- Carbohydrates: 12 g (Sugars: 10 g)
- Sodium: 220 mg
- Fiber: 0 g
- Cholesterol: 95 mg
Note: Values may vary depending on exact ingredients and portion sizes.
Serving Suggestions
- Plate these thighs alongside crisp celery sticks and cool, creamy blue cheese or ranch dip.
- Build a loaded platter with coleslaw, corn on the cob, and potato salad.
- Slice the thighs and serve them over a bed of mixed greens for a hearty salad.
- Add extra zing by sprinkling chopped cilantro or green onions on top before serving.
- Turn leftovers into tacos—heat tortillas, add chicken, avocado, cilantro, fresh lime, and a drizzle of salsa.
Frequently Asked Questions About Grilled Honey Buffalo Chicken Thighs
- Can I use chicken breasts instead of thighs?
Yes, boneless, skinless breasts work fine! Grill at the same 450–500°F heat, but reduce cook time to about 3–4 minutes per side, and watch closely to prevent dryness. - Is it safe to grill chicken with marinade?
Yes—so long as you discard the marinade that touched raw chicken. Always use the reserved portion of the sauce for basting to prevent any risk of contamination. - Can I make this in an oven or air fryer?
Absolutely. Oven: 425°F for around 18–20 minutes, flipping halfway, and brushing with sauce. Air fryer: 400°F for 8 minutes per side with a sauce baste. Use a meat thermometer to reach 165°F. - How spicy is this sauce?
It’s a medium heat, typical of buffalo wings—lively but not overpowering. To adjust heat, increase honey to mellow or swap in a hotter hot sauce for more kick. - Can I meal prep this for the week?
Yes, grill several pounds, then slice and refrigerate. Use in wraps, bowls, or salads. Store chilled in airtight containers for 3–4 days. - Any low-carb or keto adjustments?
The recipe is almost carb-free—just check your hot sauce for added sugars. Use sugar-free honey substitute if needed to maintain keto macros.
Conclusion
Thank you so much for trying this Grilled Honey Buffalo Chicken Thighs recipe—cooking this dish is one of my favorite ways to spice up an ordinary weeknight or entertain a crowd with bold flavor. I love how the sweet honey effortlessly balances the kick of buffalo sauce, and how juicy the thighs stay even with quick grilling. From my backyard to yours, may this dish bring ease and excitement to your meals. Enjoy every delicious bite, and thank you for being part of our food‑loving community—happy cooking.
For more daily delicious recipes, join us on Pinterest
Print
Grilled Honey Buffalo Chicken Thighs Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Grilled Honey Buffalo Chicken Thighs are sweet, spicy, smoky, and ready in just 15 minutes. Perfect for summer grilling or weeknight dinners. Made with Frank’s RedHot and honey, this bold-flavored recipe delivers juicy, tender chicken every time. Fire up the grill and try it today!
Ingredients
½ cup Frank’s Original RedHot Sauce (not wing sauce)
3 tablespoons honey
2 cloves garlic, finely grated
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
Instructions
- Prep the sauce & marinade: In a small bowl or large measuring cup, whisk together ½ cup Frank’s RedHot, 3 tablespoons honey, 2 finely grated garlic cloves, ½ teaspoon kosher salt, and ½ teaspoon pepper.
- Marinate the chicken: Place the 2 pounds of chicken thighs into the bowl and mix until they’re evenly coated in the marinade. Allow the chicken to rest at room temperature while you preheat the grill.
- Preheat the grill: Set your grill to medium-high direct heat, aiming for a temperature between 450–500°F.
- Grill the first side: Remove any excess marinade from the chicken and discard the leftover liquid. Arrange the thighs smooth-side down on the grill, leave space between each, brush with the reserved sauce, cover, and grill for 4–5 minutes until dark grill marks form.
- Flip and glaze: Turn the thighs over, brush with more reserved sauce, close the grill lid, and cook for another 4–5 minutes until the second side is well-marked and the chicken is cooked through.
- Rest & serve: Remove thighs from the grill and let them rest for a few minutes before serving to lock in juices.
Notes
Only use reserved sauce for brushing—never reuse marinade that touched raw chicken.
Optional: Garnish with chopped green onions or cilantro for a fresh finish.
Great for meal prep, salads, wraps, and tacos.
For milder heat, add more honey or use a less spicy hot sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 10g
- Sodium: 220 mg
- Fat: 17g
- Protein: 28g
- Cholesterol: 95 mg