Before You Get Started

Pat the chicken thighs completely dry before seasoning — moisture is the enemy of crispy skin on the grill. Insert the MEATER thermometer horizontally into the center of the thickest thigh, avoiding the bone, so you can glaze in the final stretch without guessing. The blue cheese dressing can be made up to 2 days ahead and actually gets better as it sits. 

Steps

• Step 1

  Preheat the grill to 375°F. 

  375 ˚F / 191 ˚C

• Step 2

  Make the honey buffalo sauce: In a small bowl, whisk together the butter, hot sauce, honey, minced garlic, salt, and pepper. Set aside.

  Ingredients

  • 1 Stick (4 oz) unsalted butter, melted

  • 1/4 Cup hot sauce

  • 3 Tablespoon honey

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon freshly ground black pepper

• Step 3

  Pat the chicken thighs dry with paper towels. In a small bowl, combine the garlic powder, onion powder, smoked paprika, salt, and pepper. Season the thighs all over with the spice rub, pressing to adhere. 

  Ingredients

  • 4  bone-in, skin-on chicken thighs (about 2 1/2 lb total)

  • 1 Teaspoon garlic powder

  • 1 Teaspoon onion powder

  • 1 Teaspoon smoked paprika

  • 2 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

• Step 4

  Insert a MEATER wireless meat thermometer horizontally into the center of the thickest chicken thigh, avoiding the bone. Place the thighs skin-side up directly on the grill grates. Cook until the internal temperature reaches 155°F, about 25 to 30 minutes. 

  00:30

  375 ˚F / 191 ˚C

  155 ˚F / 68 ˚C

• Step 5

  Brush the thighs generously with the honey buffalo sauce. Cook for 5 more minutes, then flip skin-side down, brush the other side with sauce, and cook until the internal temperature reaches 165°F and the glaze is caramelized and sticky, about 5 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. 

  00:05

  375 ˚F / 191 ˚C

  165 ˚F / 74 ˚C

• Step 6

  While the chicken cooks, make the blue cheese dressing: In a medium bowl, combine the blue cheese, mayonnaise, sour cream, lemon juice, and black pepper. Stir, leaving some crumbles intact for texture. Season with salt to taste. Refrigerate until ready to serve. 

  Ingredients

  • 4 Ounce blue cheese, crumbled (1 cup)

  • 1/3 Cup mayonnaise

  • 1/3 Cup sour cream

  •  Juice of 1/2 lemon

  • 1/4 Teaspoon freshly ground black pepper

  •  Kosher salt, to taste

• Step 7

  Make the salad: In a large bowl, toss together the romaine, sliced celery, and shaved carrots. 

  Ingredients

  • 1 Small head romaine lettuce, roughly chopped

  • 4 Stalk thinly sliced celery

  • 2 Medium carrots, peeled and shaved into ribbons with a vegetable peeler

• Step 8

  Spread the chopped salad onto a large serving platter. Slice the chicken thighs and lay them over the salad. Drizzle with the blue cheese dressing and serve immediately, with extra dressing on the side. 

  Pro Tip

  Hardwood: Hickory gives the chicken a bold, smoky backbone that balances the sweetness of the honey glaze. 

  Heat Level: For more heat, add 1/4 teaspoon of cayenne to the honey buffalo sauce. For a milder version, increase the honey to 1/4 cup. 

  Make-Ahead: The blue cheese dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator.