BUFFALO CHICKEN THIGHS

These buffalo chicken thighs are easy to make, so tender, and incredibly flavorful. This recipe is simple and straightforward but yields the most perfectly cooked chicken thighs. The buttery buffalo sauce is the best sauce!

WHY YOU’LL LOVE THIS RECIPE:

These buffalo chicken thighs are quick and easy.
The chicken is versatile. Use leftovers in tacos, burritos, salads and more.
The easy buffalo sauce is buttery, spicy and creamy.
They are made without frying, without breading, and without flour.
Make them in the oven or air fryer.
This recipe can be made with boneless skinless thighs or bone in, skin on thighs.
This recipe is Paleo, Keto, low carb, gluten free, sugar free and nut free.
Replace butter with ghee to make it Whole30 compliant.
Check out these Buffalo Chicken Fries for another great idea.

calories: 287kcal, carbohydrates: 1g, protein: 18g, fat: 23g, saturated fat: 7g, polyunsaturated fat: 4g, monounsaturated fat: 10g, trans fat: 1g, cholesterol: 116mg, sodium: 717mg, potassium: 240mg, fiber: 1g, sugar: 1g, vitamin a: 146IU, vitamin c: 1mg, calcium: 11mg, iron: 1mg

INGREDIENTS:

6 THIGHS:

6 chicken thighs, I used bone in, skin on

INSTRUCTIONS:

OVEN METHOD:

First, preheat oven to 425 degrees Fahrenheit. Line a pan with parchment paper or tin foil.
Add chicken thighs, olive oil, garlic powder, onion powder, salt and pepper to a zippered bag. Toss until completely combined.
Place chicken thighs on lined pan. Do not overlap.
Bake for 35 to 40 minutes or until chicken is slightly crispy on top and internal temperature has reached 165 degrees Fahrenheit.
Meanwhile, add buffalo sauce and butter to a skillet over low heat. Heat until butter has melted, stirring occasionally. Turn off heat.
When chicken is done cooking, remove from oven. Brush sauce over chicken thighs. Garnish with chopped green onions if desired.

AIR FRYER METHOD:

Preheat air fryer to 400 degrees Fahrenheit.
Add chicken thighs, olive oil, garlic powder, onion powder, salt and pepper to a zippered bag. Toss until completely combined.
Place chicken thighs on air fryer pan. Do not overlap.
Air fry for 24 minutes, flipping halfway through.
Meanwhile, add buffalo sauce and butter to a skillet over low heat. Heat until butter has melted, stirring occasionally. Turn off heat.
When chicken is done cooking, remove from air fryer. Brush sauce over chicken thighs. Garnish with chopped green onions if desired.

NOTES:

I love using bone in skin on thighs for extra flavor. These usually take 5 to 10 minutes longer to cook than boneless skinless thighs.
Use meat thermometer to measure internal temperature of chicken. Chicken needs to be 165 degrees Fahrenheit internally.
Store leftovers in the fridge for up to 4 days.

calories: 287kcal, carbohydrates: 1g, protein: 18g, fat: 23g, saturated fat: 7g, polyunsaturated fat: 4g, monounsaturated fat: 10g, trans fat: 1g, cholesterol: 116mg, sodium: 717mg, potassium: 240mg, fiber: 1g, sugar: 1g, vitamin a: 146IU, vitamin c: 1mg, calcium: 11mg, iron: 1mg

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