Buffalo Chicken Thighs
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 lb 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 buffalo sauce (divided)
- 2 tablespoons vegetable oil (or avocado oil)
Method
- 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.