Buffalo Chicken Thighs with juicy, tender chicken coated in spicy buffalo sauce. Quick stovetop or oven method perfect for weeknight dinners, game day meals, and easy meal prep.
Ingredients
- 2 lb (900 g) chicken thighs, boneless and skinless, trimmed of excess fat
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup (180 ml) buffalo sauce, divided
- 2 tbsp (30 ml) vegetable or avocado oil
Instructions
1. Marinate the Chicken
In a large bowl or zip-top bag, combine chicken thighs with garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and black pepper. Add ½ cup of buffalo sauce and mix to coat evenly. Refrigerate for at least 30 minutes, up to 2 hours.
2. Cook on the Stovetop
Heat oil in a large skillet over medium-high heat. Add chicken in batches and cook 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove cooked chicken to a plate. Drizzle with remaining buffalo sauce before serving.
3. Optional Oven Method
Preheat the oven to 400°F (200°C). Place marinated chicken on a sheet pan and bake for 20–25 minutes until fully cooked.
Why You’ll Love This Recipe
These Buffalo Chicken Thighs are juicy, flavorful, and coated with tangy buffalo sauce. They’re perfect for weeknight dinners, game day meals, or meal prep.
Tips
- Even cooking: Cook in batches to avoid overcrowding the pan.
- Marinate longer: Marinating up to 2 hours intensifies the flavor.
- Crispier exterior: Pat chicken dry before cooking to enhance browning.
Variations and Substitutions
- Protein swap: Use chicken drumsticks, breasts, or even turkey cutlets.
- Spice level: Adjust buffalo sauce for milder or spicier heat.
- Seasoning options: Add cayenne pepper, chili powder, or smoked chipotle for extra kick.
- Oil alternatives: Olive oil or avocado oil works well for stovetop cooking.
FAQs
Can I make this ahead of time?
Yes, marinate the chicken in advance and store in the fridge for up to 2 hours.
Can I cook frozen chicken thighs?
It’s best to thaw first for even cooking, but you can bake from frozen; increase oven time to 30–35 minutes.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet for best results.
Serving and Suggestions
Serve these Buffalo Chicken Thighs with celery sticks, carrot sticks, ranch or blue cheese dressing, or alongside rice, salad, or roasted vegetables. Perfect for casual dinners, meal prep, or game day gatherings.
Buffalo Chicken Thighs
4
servings15
minutes15
minutesIngredients
2 lb (900 g) chicken thighs, boneless and skinless, trimmed of excess fat
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp dried thyme
½ tsp salt
½ tsp black pepper
¾ cup (180 ml) buffalo sauce, divided
2 tbsp (30 ml) vegetable or avocado oil
Directions
- Marinate the Chicken
- In a large bowl or zip-top bag, combine chicken thighs with garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and black pepper. Add ½ cup of buffalo sauce and mix to coat evenly. Refrigerate for at least 30 minutes, up to 2 hours.
- Cook on the Stovetop
- Heat oil in a large skillet over medium-high heat. Add chicken in batches and cook 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove cooked chicken to a plate. Drizzle with remaining buffalo sauce before serving.
- Optional Oven Method
- Preheat the oven to 400°F (200°C). Place marinated chicken on a sheet pan and bake for 20–25 minutes until fully cooked.
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