Buffalo Chicken Thighs Recipe
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (17)
- 20 oz skin-on and bone-in chicken thighs
- 3 tbsp homemade Buffalo sauce
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
- 8 oz carrots cut into sticks
- 8 oz celery cut into batons
- 6 oz cucumbers cut into batons
- 1 tsp garlic powder
- 1 tsp paprika divided
- 1/4 tsp salt
- 2 tbsp plain Greek yogurt
- 2 tbsp Japanese mayonnaise
- 1/2 tbsp garlic minced, divided
- 2 tbsp parsley finely chopped, divided
- 2 tbsp Heinz ketchup
- 1 tbsp honey
- 1/2 tbsp olive oil
INSTRUCTIONS
Prep:
Prepare the chicken: Pat the chicken thighs dry with paper towels and score them diagonally with a knife.
Cut the carrots: Cut off the top part and peel the skin. Cut the carrot crosswise into 2 to 3-inch-long chunks. Cut each chunk into 1/2-inch thick batons.
Cut the cucumbers: Cut the cucumbers in half lengthwise and scoop out the seeds using a spoon. Cut the cucumber halves into 1/2-inch thick and 3-inch long batons.
Cut the celery: Separate the stalks, then trim, wash them carefully, and leave them air-dry. Cut each stalk into 1/2-inch-thick sticks. Cut the sticks into 3-inch long batons.
Mince the garlic: Slice off the root of the cloves and peel the skin. Mince the cloves with a knife or garlic press.
Chop the parsley: Separate the leaves from the stems. Gather the parsley into a small bundle and chop finely.
Cook:
Season the chicken: Add 1 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt to 20 oz skin-on and bone-in chicken thighs. Rub the seasonings all over the chicken and let them marinate.
Make the vegetable dip: Combine 2 tbsp plain Greek yogurt, 2 tbsp Japanese mayonnaise, 1/4 tbsp garlic, and 1 tbsp parsley. Mix the ingredients thoroughly.
Make the Buffalo sauce: Add 3 tbsp homemade Buffalo sauce, 2 tbsp Heinz ketchup, 1 tbsp honey, 1/2 tsp red pepper flakes, 1/2 tsp chili powder, and 1/2 tsp paprika into a small bowl. Stir the mixture to combine the ingredients.
Sear the chicken: Prepare a pan over low heat. When the pan’s hot, add 1/2 tbsp olive oil and 1/4 tbsp garlic. Add the chicken to the pan and sear both sides (skin-side down first) for 12 minutes.
Stir in the sauce: Add the Buffalo sauce and cook for another 5 minutes.
Garnish: Sprinkle with 1 tbsp parsley.
Serve and enjoy: Serve the chicken with 8 oz carrots, 8 oz celery, and 6 oz cucumbers alongside the vegetable dip.
