Recipe courtesy of Marge Perry

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw

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.
  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
  2. 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.
  3. Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
  4. 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.
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