When it comes to quick weeknight meals, or simple-to-prepare dinners for guests we almost always use chicken thighs as our go-to. They are so much more flavorful and tender than a breast, cook super quickly, and are typically very affordable. These tasty Buffalo Chicken Thighs get their flavor inspiration from the classic hot wing, but we turned up the tastiness by sprinkling them with Traeger's Pork & Poultry rub before grilling. Serve them with crisp veggies and rice for a tasty dinner, or (our favorite) throw them on a toasted bun with ranch and bleu cheese for a quick and delicious lunch. No matter how you enjoy them, don't forget the celery and carrot sticks!
Spicy Buffalo Chicken Thighs
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Serves: 4-6 people
Recommended Pellets: Oak, Hickory, Cherry, Pecan
4-6 boneless, skinless chicken thighs
1 cup Buffalo wing sauce
4 Tablespoons butter
Traeger's Pork & Poultry Seasoning or Cajun Shake
Bleu cheese crumbles (optional)
Ranch dressing (optional)
Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid, turn the temperature up to High and allow the grill to preheat for 10-15 minutes.
Generously seaon the chicken thighs with your desired Traeger seasoning and place directly on the grill grate. Cook for 8-10 minutes, flipping once.
In a small saucepan, cook the wing sauce and the butter over medium heat stirring occasionally.
Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
Return the sauced chicken thighs to the grill and cook for an additional 4-5 minutes or until the internal temperature reads 175 degrees on a meat thermometer.
Sprinkle with the Bleu cheese and drizzle with the ranch dressing (optional). We like to serve ours as sliders on toasted buns with all the fixings. Enjoy!
Click below for a printable version of this recipe:
Spicy Buffalo Chicken Thighs.docx (11.89 kb)