Perfectly spicy Buffalo Chicken Thighs are so simple to make, seasoned with a homemade Buffalo chicken marinade and cooked either on the stovetop or in the oven.
Make these easy spicy chicken thighs for dinner, or use them for meal prep throughout the week.
Buffalo Chicken Thighs might be one of my favorite ways to cook this inexpensive cut of chicken yet!
The marinade is packed with spicy flavor from homemade buffalo sauce and dried herbs and spices, and it’s super simple to mix up.
I love how tender and juicy boneless, skinless chicken thighs are, regardless of how you cook them, and since they typically cost less than chicken breast, I can get more for my money, and easily make this meal to serve a crowd.
Other chicken thigh fillet recipes you should add to your list include my marinated Cilantro Lime Chicken, and Baked Salsa Chicken, which works with either chicken thighs or chicken breasts.
Why You’ll Love This Recipe
- Spicy Buffalo Flavor – The same peppery, savory, tangy flavor that you love on chicken wings is inside and on top of these chicken thighs.
- Cooking Options – Instructions for pan-searing and baking these Buffalo chicken thighs are included below. You can also make this recipe on the grill if you like!
- Versatile Recipe – Once you’ve cooked this chicken, you can use it to make all sorts of tasty Buffalo-style recipes. Enjoy it on its own with your favorite side dishes, or turn it into Buffalo Chicken Casserole, Buffalo Chicken Pasta, Buffalo Chicken Salad, or spicy chicken sandwiches.
Key Ingredients In Buffalo Chicken Thighs
Here’s what you need to make these spicy chicken thighs:
- Chicken: This recipe works best with boneless, skinless chicken thighs. Often these will have a bit of extra fat attached to them when you bring them home from the store, and I like to trim most of that away before I start cooking.
- Buffalo Sauce: Bottled wing sauce can be used, but it’s super simple to make a homemade buffalo sauce with Frank’s Red Hot, butter, and honey too.
- Spices: To make this buffalo chicken extra flavorful, a blend of dried herbs and seasonings, including garlic, oregano, thyme, and paprika is added to the marinade.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Best buffalo Chicken Thighs
- Season the Chicken: Add the trimmed chicken thighs to a large bowl, ziptop bag, or baking dish. Add garlic powder, onion powder, smoked paprika, oregano, thyme, salt, and pepper. Then add Add ½ cup of buffalo sauce to the chicken and store to combine.
- Marinade: Seal or cover the chicken, and refrigerate for at least 30 minutes and up to 2 hours to marinate.
- Cook: In a large skillet (I like to use a non-stick skillet for this) over medium heat, heat the oil and then add the chicken. Cook in batches for 4-5 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F/74°C.
Tip!
Finish the chicken by tossing it with the remaining Buffalo Wing Sauce, just like you would do with chicken wings!
Recipe Tips
- Chicken breast cutlets can also be used in this Buffalo Chicken recipe!
- Buffalo sauce is not just hot sauce. Be sure to use a hot sauce that has been mixed with butter to make wing sauce, otherwise, your chicken will be extremely spicy.
- If you like your Buffalo Chicken milder, I suggest making your own buffalo sauce from scratch. That way you can adjust the amount of hot sauce that you add from the beginning.
- Serve ranch dressing or blue cheese dressing on the side, for dipping.
- Instead of pan-searing the chicken, you can cook it in the oven. Bake in a preheated 400°F/200°C oven for 20-25 minutes, or until fully cooked.
Storing Tips
Store leftover Buffalo Chicken Thighs in an airtight container in the fridge for up to 4 days.
You can easily reheat them on the stove or in the microwave. This chicken is also tasty cold, turned into a wrap or sandwich, or added to a Buffalo Chicken Salad or Buffalo Chicken Pizza.
You can freeze Buffalo chicken as well! Wrap well and store in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.
What To Serve With Buffalo Chicken Thighs
To make a simple dinner, serve Buffalo Chicken Thighs with Deviled Egg Potato Salad or Crockpot Mashed Potatoes, and your favorite steamed veggies.
Recipe FAQs
Yes, you can use the buffalo chicken marinade on any cut of chicken! If you’re using bone-in thighs or breasts, you should bake them in a 400°F oven for 30-35 minutes, or until fully cooked.
30 minutes is the minimum amount of time needed to flavor chicken thighs with this marinade, but you can leave the chicken for up 2 two hours in the sauce. Any longer than that and the texture of the meat will start to change.
Preheat your outdoor or indoor grill, oil the grill grates, and add the chicken. Cook for 5-6 minutes on each side, or until you get grill marks and the chicken is cooked through.
Yes! Zipper top bags make cleanup a breeze when you use them to marinate meat. Any container that you can seal will work though, so use what you have. I often use a glass baking dish, and cover it with plastic wrap.
Yes! Let any excess marinade drip away, then add the chicken to the air fryer in a single layer. Air Fry at 390°F/200°C for 12-15 minutes, or until done, flipping the chicken over halfway through the cooking time.
More Delicious Buffalo Recipes
Buffalo Chicken Pasta
Buffalo Shrimp
Buffalo Chicken Stuffed Peppers
Air Fryer Buffalo Chicken Wings
Spicy Buffalo Chicken is so simple to make with a flavorful marinade! Use this recipe to turn plain chicken into a crave-able meal that your whole family will love.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Buffalo Chicken Thighs
Equipment
Ingredients
- 2 lb (900 grams) chicken thighs I used boneless and skinless, trimmed of excess fat
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup (180 ml) buffalo sauce divided
- 2 tablespoons (30 ml) vegetable oil or avocado oil
Instructions
- In a large bowl or ziptop bag, combine chicken with garlic powder, onion powder, smoked paprika, oregano, thyme, salt and pepper.
- Add ½ cup of buffalo sauce to the chicken, and stir to combine. Allow to marinate in the fridge for at least 30 minutes, and up to 2 hours.
- In a large skillet over medium high heat, heat oil and add the chicken to the skillet and cook in batches on both sides until the chicken is cooked through, and reaches an internal temperature of 165°F/74°C. Takes about 10-15 minutes.
- Remove onto a plate, and drizzle with the remaining buffalo sauce and serve.
- To bake the chicken, preheat the oven to 400°F, and roast on a sheet pan for 20-25 minutes.
Notes:
- Chicken breast cutlets can also be used in this Buffalo Chicken recipe!
- Buffalo sauce is not just hot sauce. Be sure to use a hot sauce that has been mixed with butter to make wing sauce, otherwise, your chicken will be extremely spicy.
- If you like your Buffalo Chicken milder, I suggest making your own buffalo sauce from scratch. That way you can adjust the amount of hot sauce that you add from the beginning.
- Serve ranch dressing or blue cheese dressing on the side, for dipping.
- Instead of pan-searing the chicken, you can cook it in the oven. Bake in a preheated 400°F/200°C oven for 20-25 minutes, or until fully cooked.
- If you’d like to use bone-in chicken, bake it for 30-35 minutes.
- To Store: Store leftover Buffalo Chicken Thighs in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Catherine Haggarty says
I am wondering which cooking method you have found to give the best tasting results. I imagine the frying method would add a slightly charred element, which may enhance or detract from flavour?
Little Sunny Kitchen says
I prefer making the chicken thighs on the stovetop, since I can control the cooking a little bit better. Baking them in the oven is best for when you’re short on time and can’t pay so much attention while they’re cooking!
Teresa F says
Amazing! Everyone here loved it. I am making these again on Saturday!
Little Sunny Kitchen says
Thank you for the great review, Teresa! Sounds like it’s a new favorite!
Sharina says
Craving satisfied with these buffalo chicken thighs! They are so tender and incredibly flavorful. Such a keeper!
Little Sunny Kitchen says
That’s so amazing to hear, Sharina! Thank you for the awesome review!