Buffalo Chicken Thighs (Grilled or Oven-Baked)
Serves: 4
Prep time: 10 mins (plus marinating time)
Cook time: 40-45 mins
Total time: 50-55 mins
Prep time: 10 mins (plus marinating time)
Cook time: 40-45 mins
Total time: 50-55 mins
For the chicken:
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
For the buffalo sauce:
- 4 tbsp Filthy Pig Hot Buffalo Sauce
- 2 tbsp unsalted butter, melted
- 1 tsp maple syrup or honey (optional, for a hint of sweetness)
- 1 tsp apple cider vinegar (for extra tang)
For the blue cheese dip:
- 100g blue cheese, crumbled
- 100g sour cream or Greek yogurt
- 50g mayonnaise
- 1 tsp lemon juice
- 1 small garlic clove, finely grated
- Salt & pepper to taste
For serving:
- Celery sticks
- Carrot sticks (optional)
- Extra buffalo sauce for dipping (because you can never have too much)
Method:
- Marinate the chicken: Pat the chicken thighs dry with kitchen paper — this helps them crisp up. In a large bowl, toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cover and let them marinate in the fridge for at least 30 minutes (or up to overnight if you’ve got time).
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Cook the chicken:
- Oven method: Preheat your oven to 220°C (425°F). Place the thighs skin-side up on a wire rack over a baking sheet (this keeps them crispy all over). Bake for 35-45 minutes, until the skin is golden and crispy and the internal temperature reaches 75°C (165°F).
- Grill method: Heat your grill to medium-high. Cook the chicken skin-side down first for 6-8 minutes until crispy and charred, then flip and cook for another 15-20 minutes until cooked through and the skin is beautifully crisp.
- Make the buffalo sauce: While the chicken cooks, whisk together the Filthy Pig Hot Buffalo Sauce, melted butter, maple syrup, and apple cider vinegar in a small bowl. Warm it gently on the stove if you want it hot when it hits the chicken.
- Make the blue cheese dip: In a bowl, mash the blue cheese with a fork, then stir in the sour cream, mayo, lemon juice, and garlic until smooth-ish. Season with salt and pepper to taste.
- Sauce the chicken: When the chicken’s cooked, toss the thighs in the warm buffalo sauce or brush it on generously. Want them extra saucy? Do both.
- Serve: Pile the chicken onto a platter with celery sticks, carrot sticks, and that blue cheese dip. Drizzle any extra buffalo sauce over the top or serve on the side for dunking.
Pro tip:
- If you’re feeling fancy, scatter some fresh chopped chives or crumbled blue cheese over the chicken for extra oomph.
- Love heat? Add a dash of extra hot sauce to the buffalo mix.
- Want to go all out? Serve with crispy fries or cornbread for a proper feast.
