Buffalo Chicken Thighs on the Grill with Blue Cheese Slaw

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

Step 1

Stir together the celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire sauce, celery seed, and a pinch of salt in a bowl. Set that aside so the flavors can meld while you work on the chicken.

Step 2

Toss the chicken thighs in a bowl with about three-quarters of the wing sauce, making sure each piece is well coated.

Step 3

Fire up your grill to medium-high and give the grates a quick oiling to prevent sticking. Place the chicken on the grill and cook for about 6 minutes on one side.

Step 4

Flip the thighs over and grill for another 6 minutes. Then, brush the chicken with the remaining wing sauce and cook for an extra couple of minutes until the chicken is cooked through—no pink near the bone and juices run clear. If you have a meat thermometer, it should read 165°F when inserted near the bone.

Step 5

Finally, transfer the chicken to a plate and serve it alongside the blue cheese slaw you prepared earlier. Enjoy!