One of the things I miss the most is feasting on a basket of crunchy, spicy wings dipped in creamy, cool blue cheese dressing. Making wings at home feels like a lot of work. I don’t want the mess of a deep fryer and baking the wings never gets the skin crispy enough.
Enter the boneless, skinless chicken thigh. The nice thing about a thigh is you can grill it a long time and it just won’t dry out—that dark meat crisps on the outside and stays juicy and delicious on the inside.
Plus, I have a husband that doesn’t like to “work” for his food—this includes picking small amounts of meat off the bones of a chicken wing, cracking and getting meat out of crab legs, and chopping his wedge salad when we are out to dinner.
These Buffalo Grilled Chicken Thighs are filling without the “work” or the mess.
Here’s what you’ll need to serve 4:
For the salad:
1 Tablespoon red wine vinegar
2 Tablespoons olive oil
¼ teaspoon dried oregano
1/8 teaspoon sugar
1/8 teaspoon garlic powder
1/3 cup blue cheese or gorgonzola crumbles
Romaine or Butter lettuce
Whisk the first 6 ingredients together. Let dressing sit 10-15 minutes before tossing into the salad.
For the buffalo chicken:
1 ½ lb boneless, skinless chicken thighs
Franks RedHot Wing Sauce (Buffalo)
Sprinkle both sides of the chicken thighs with the seasonings. Grill the craggily side down for about 5 minutes—enough time to get really crisp without burning. Flip the thighs and grill 3-4 minutes. Paint Franks wing sauce on the top side and grill 3-4 more minutes allowing the sauce to bake onto the thighs.