Grilled Buffalo Chicken Thighs (Better Than Wings)

buffalo sauce

🥗Healthier: hot sauce + vinegar

💰Cheaper: homemade buffalo sauce

Homemade buffalo sauce can be made with pantry staples.

blue cheese dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: ranch dressing

Ranch dressing is often less expensive than blue cheese.

Start with a little avocado oil to help the spice rub cling to the meat.

Use Texas rub from Old 36 for seasoning, which is an SPG rub mix.

Top the chicken thighs with lime zest for a bright lift.

Let the chicken rest while preparing the sauce.

Melt one stick of butter in a saucepan.

Add 1/2 cup of hot sauce to the melted butter and let it come to a slow simmer, avoiding a rolling boil.

Toss in one to two teaspoons of Worcestershire sauce and cut off the heat after mixing.

Let the sauce sit for about 3 minutes before adding the secret ingredient.

Add two tablespoons of heavy cream to the sauce for a creamy balance.

Set the PK grill for two-zone cooking and start on the cool side to add smoke to the chicken.

After 10 minutes, move the chicken thighs over directly to the coals.

Flip the chicken every five minutes until it reaches an internal temperature of 165°F.

Once the chicken hits an internal temp of between 165°F and 170°F, apply the first layer of sauce.

Let the chicken rest for about 5 minutes after applying the first layer of sauce.

Flip the chicken and apply sauce to the skin side.

After the sauce has set in, take the chicken back inside and apply one more layer of sauce for deeper flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens