Ingredients Needed

Buttermilk– buttermilk is a great base for a marinade because it tenderizes the chicken and helps keep it juicy.
Buffalo Sauce– be sure to use Buffalo sauce and NOT hot sauce. I use Frank’s Red Hot Sauce.
Honey– adds a little sweetness.
Garlic Powder and Black Pepper– for seasoning.
Boneless, skinless chicken thighs

Marinate The Chicken

To really get the flavor into the chicken it is first marinated in a buttermilk/hot sauce/honey mixture for 2 to 8 hours.

Grill The Chicken

Once the chicken is marinated, it is removed from the marinade and grilled over medium-high heat on a grill. It’s nice to have one side of the grill hot and the other side cooler so you can move it to the cooler side if it starts to burn on the outside.

Chicken on platter and bowl of honey and hot sauce.

Brush With Glaze

It is important not to add the glaze at the beginning of grilling. The sugar in the honey will burn quickly. Instead, grill one side of the chicken, then flip it over. Brush the top (the side that was facing down) with glaze and grill another 5 to 7 minutes. Flip and brush with glaze again. At this point the chicken should be done or near done. Any leftover sauce can be served with the chicken.

Can Chicken Breasts Be Used?

Yes, you can use boneless chicken breasts for this recipe. They will cook a little faster than chicken thighs.

When Are Chicken Thighs Done?

Chicken thighs should be cooked to a temperature of 170 to 175 degrees. They are safe to eat at 165 degrees but cooking them a little longer helps break down the connective tissue in them. Chicken breasts should only be cooked to 165. Any higher and they start to get dry and tough.