Ingredients
- 3 stalks celery, cut into matchstick-size pieces
- 2 large carrots, shredded
- 2 teaspoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon celery seed
- ½ teaspoon salt
- 3 pounds boneless skinless chicken thighs
- 1 cup buffalo wing sauce, divided
Why Everyone Loves This Recipe
Tips To Improve This Recipe
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe eating.
- Grill over medium heat to avoid burning the sauce while keeping the meat moist.
Step 1
Stir together the celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire sauce, celery seed, and a pinch of salt in a bowl. Set this aside to let the flavors come together. Next, toss the chicken thighs in a bowl with about 3/4 cup of the wing sauce, making sure each piece is well coated.
Step 2
Heat up your grill to medium-high and give the grates a light oiling to prevent sticking. Place the chicken on the grill and cook for about 6 minutes on one side. Flip the thighs over and grill for another 6 minutes. Then, brush the chicken with the remaining 1/4 cup of wing sauce and cook for an extra 2 minutes or so, until the chicken is cooked through and no longer pink inside. You can check by cutting near the bone or using a meat thermometer—it should read 165°F.
Step 3
Once done, transfer the chicken to a plate and serve alongside the blue cheese slaw you prepared earlier. Enjoy!
