Best 6 Grilled Buffalo Chicken Thighs With Blue Cheese Slaw Recipes

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Indulge in the tantalizing flavors of Grilled Buffalo Chicken Thighs with Blue Cheese Slaw, a culinary symphony that marries the bold zest of buffalo sauce with the refreshing crunch of a tangy slaw. Succulent chicken thighs, marinated in a fiery buffalo sauce, are grilled to perfection, offering a delightful balance of heat and smokiness. Accompanying the chicken is a vibrant blue cheese slaw, a crisp medley of shredded cabbage, carrots, celery, and red onion, tossed in a creamy and tangy blue cheese dressing. This dynamic duo creates a harmonious dance of flavors, textures, and colors, promising an unforgettable dining experience. Get ready to embark on a culinary journey that will ignite your taste buds and leave you craving for more.

In addition to the main recipe, this comprehensive article also includes variations and additional recipes to tantalize your palate. Explore the zesty Buffalo Chicken Wrap, a portable delight that combines grilled buffalo chicken, crisp lettuce, and a creamy blue cheese dressing, all wrapped in a soft tortilla. For a tantalizing appetizer or party snack, try the Crispy Buffalo Chicken Bites, small morsels of chicken coated in a crispy breadcrumb mixture and tossed in buffalo sauce, served with a side of cooling ranch dressing. And for those who prefer a classic buffalo chicken experience, the recipe for Traditional Buffalo Chicken Wings provides step-by-step instructions to achieve perfectly crispy wings coated in a rich buffalo sauce.

Let's cook with our recipes!

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW



Grilled Buffalo Chicken Thighs with Blue Cheese Slaw image

We deconstructed -- and then reconstructed! -- all the great flavors of Buffalo chicken wings into this meal that's much healthier but tastes just as satisfyingly decadent.

Provided by Marge Perry

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1/3 cup low-fat buttermilk
1/3 cup crumbled blue cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
1 1/2 cups pre shredded carrots
1 1/2 cups celery matchsticks (from about 3 stalks)
1/3 cup hot sauce, such as Frank's Red Hot
2 tablespoons unsalted butter
8 bone-in chicken thighs (about 2 pounds), skin removed

Steps:

  • Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
  • Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken.
  • Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
  • Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.

GRILLED BUFFALO CHICKEN CUTLETS



Grilled Buffalo Chicken Cutlets image

Provided by Patrick and Gina Neely : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 19

4 (6-ounce) chicken cutlets
Kosher salt and freshly ground black pepper
Olive oil, for greasing grill grates
1/2 cup hot sauce (recommended: Frank''s Hot Sauce)
3 tablespoons butter
1 teaspoon smoked paprika
1 teaspoon apple cider vinegar
1 clove garlic, finely minced
Blue Cheese Slaw, recipe follows
1 small (1 1/2 pound) head green cabbage
1 small shallot, peeled
1 large carrot, peeled
4 ounces Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup light sour cream
1/4 cup light mayonnaise
2 teaspoons apple cider vinegar
1/2 teaspoon celery seed
Kosher salt and freshly ground black pepper

Steps:

  • Preheat your grill to medium-high heat.
  • Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
  • Using a clean tea towel, oil the grill grates.
  • Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
  • While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
  • Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
  • Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.

BUFFALO CHICKEN SANDWICH WITH BLUE CHEESE SLAW



Buffalo Chicken Sandwich with Blue Cheese Slaw image

Provided by Aaron McCargo Jr.

Time 20m

Yield 4 servings

Number Of Ingredients 19

1/4 cup mayonnaise
1/4 cup crumbled blue cheese
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 lemon, juiced
1 (10-ounce) package cole slaw mix
Kosher salt
Freshly cracked black pepper
Canola oil, to fry
1/2 cup buffalo hot sauce, store-bought
4 (6-ounce) boneless, skinless chicken cutlets
2 tablespoons smoked paprika, plus more for seasoning
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup self-rising flour
1 egg
1 1/4 cups buttermilk
2 tablespoons hot sauce
4 soft club rolls, split and toasted

Steps:

  • In a medium-sized bowl, whisk together the mayonnaise, crumbled blue cheese, garlic, Worcestershire sauce and lemon juice until well incorporated. Add cole slaw mix and toss well. Season with salt and pepper and set aside.
  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F.
  • Put buffalo sauce in a shallow dish and set aside. Season the chicken with smoked paprika, and salt and pepper, to taste. Put the flour, 2 tablespoons of paprika, 1 tablespoon of salt and 1 tablespoon of pepper in a shallow dish. In another shallow dish add the egg, buttermilk, and hot sauce and whisk together. Dredge each piece of chicken in the buttermilk mixture and shake off any excess, then dredge into flour mixture. Fry until the chicken is cooked through, about 4 to 6 minutes and the internal temperature registers 165 degrees F on an-instant read thermometer. Dip the finished chicken in the buffalo sauce and put them on the club rolls. Top the chicken with a liberal amount of slaw and form a sandwich.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW



Buffalo Chicken Sliders with Celery-Blue Cheese Slaw image

Provided by Valerie Bertinelli

Time 25m

Yield 12 sliders

Number Of Ingredients 14

2 tablespoons unsalted butter
One 12-ounce bottle buffalo hot sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups shredded rotisserie chicken, light and dark meat
12 sweet Hawaiian slider rolls, sliced in half through the middle
Celery Blue Cheese Slaw (see recipe below)
1/2 cup crumbled blue cheese
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
1 teaspoon vegetable oil
4 celery stalks, thinly sliced on a bias (about 1 heaping cup)
3 green onions, thinly sliced on a bias
Kosher salt

Steps:

  • To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
  • To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
  • Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

BUFFALO CHICKEN & BLUE CHEESE SLAW



Buffalo chicken & blue cheese slaw image

Enjoy these sticky buffalo wings New York-style for a sharing family supper. You can use chicken wings or legs, if you prefer. Serve with blue cheese slaw

Provided by Esther Clark

Categories     Dinner, Snack, Supper

Time 1h30m

Number Of Ingredients 16

8 skin-on, bone-in chicken thighs
100ml hot sauce
2tsp smoked paprika
1tbsp light brown soft sugar
1tbsp white wine vinegar
1tsp garlic powder
30g butter, cubed
120g blue cheese, crumbled
150g soured cream
4tbsp mayonnaise
1tbsp finely chopped chives
1 lemon, juiced
granny smith apple, cored and cut into matchsticks
celery, finely chopped
¼ medium white cabbage, finely chopped
pointed spring cabbage, finely chopped

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Lay the chicken skin-side up in a roasting tin. Slash the skin of the chicken with a sharp knife, then season and roast for 35 mins.
  • Mix together the hot sauce, paprika, sugar, vinegar, garlic powder and butter in a pan. Stir over a low heat until the butter has melted, then simmer for 1 min. Season. Tip away any excess juices and fat from the roasting tin, then pour in half the sauce. Return to the oven for 20 mins until cooked through. Turn the oven to the highest temperature and add the remaining sauce. Cook for 5 mins.
  • Crumble the cheese into a bowl and mix through the soured cream, mayo, chives and lemon juice. Toss the apple with the celery, cabbage and the cheese sauce. Serve the chicken alongside the slaw.

Nutrition Facts : Calories 769 calories, Fat 64 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

BUFFALO CHICKEN BURGERS & RANCH SLAW



Buffalo chicken burgers & ranch slaw image

Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It's delicious piled with cool ranch slaw

Provided by Esther Clark

Categories     Dinner

Time 40m

Number Of Ingredients 16

8 boneless, skinless chicken thighs
100ml buffalo hot sauce
2 tsp sweet smoked paprika
3 tbsp maple syrup
1 tbsp white wine vinegar
1½ tsp garlic granules
30g butter, melted and cooled
4 slices monterey jack cheese, cut in half
4 brioche burger buns, split
1 pointed spring cabbage, finely sliced
1 small red onion, thinly sliced
2 celery sticks, finely chopped
50g mayonnaise
50g soured cream
1 tbsp white wine vinegar
¼ bunch of chives, finely sliced

Steps:

  • Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
  • The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
  • Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

Nutrition Facts : Calories 744 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium

Tips:

  • Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).
  • If you don't have a grill, you can cook the chicken in a grill pan over medium heat. Just be sure to preheat the pan before adding the chicken.
  • Let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
  • Serve the chicken with your favorite dipping sauce. Some popular options include blue cheese dressing, ranch dressing, and honey mustard.
  • To make the blue cheese slaw, simply combine the cabbage, carrots, celery, onion, blue cheese, mayonnaise, vinegar, and sugar in a large bowl. Toss to coat.

Conclusion:

Grilled buffalo chicken thighs with blue cheese slaw is a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is juicy and flavorful, while the blue cheese slaw is a refreshing and tangy side dish. This recipe is sure to be a hit with your family and friends.

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