Name: Grilled Buffalo Chicken with Scallion Corn Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; Kosher salt and pepper, to taste; 1 cup buffalo wing sauce (Frank’s Red Hot wing sauce recommended); 6 to 8 ears of corn; 4 scallions, thinly sliced; ¼ cup chopped chives; ¼ cup chopped fresh cilantro; 2 limes, freshly juiced; Pinch of kosher salt and pepper; 4 to 6 slices sharp cheddar cheese (or enough for each chicken thigh)

Jump to Recipe·5.1 from 9 reviews

If you’re craving a dish that’s bursting with bold flavors, irresistible spice, and a fresh, vibrant side, you have to try this Grilled Buffalo Chicken with Scallion Corn Salad. This meal balances the smoky heat of perfectly grilled buffalo chicken thighs with the bright, zesty crunch of a homemade scallion corn salad that will have your taste buds dancing. It’s the kind of recipe that turns an everyday dinner into a celebration, perfect for sharing with friends or treating yourself to a delicious feast. Plus, it’s simple to make, which means you get maximum flavor with minimal fuss.

Grilled Buffalo Chicken with Scallion Corn Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role, bringing essential layers of flavor, texture, and color to the table. From the spicy buffalo wing sauce to the fresh herbs in the salad, each component has a purpose that makes this dish truly shine.

Boneless, skinless chicken thighs: Perfect for grilling, these stay juicy and soak up the buffalo sauce beautifully.
Kosher salt and pepper: Simple seasoning that enhances the natural flavors of the chicken and salad.
Buffalo wing sauce: Frank’s Red Hot is a classic choice for authentic, tangy heat.
Fresh corn on the cob: Adds sweet crunch and smoky char from the grill.
Scallions, thinly sliced: Bright and oniony, they add fresh crispness to the salad.
Chopped chives: Provides a delicate onion flavor and lovely green flecks.
Chopped fresh cilantro: Brings a pop of herbaceous brightness to balance the heat.
Freshly juiced limes: The acidity cuts through richness and ties all the flavors together.
Sharp cheddar cheese slices: Melts over the chicken for a creamy, tangy finish that complements the buffalo sauce.

How to Make Grilled Buffalo Chicken with Scallion Corn Salad

Step 1: Marinate the Chicken

Start by seasoning your chicken thighs all over with kosher salt and pepper. Then, coat them in two-thirds of your buffalo wing sauce and let them chill out in the fridge for at least 30 minutes—overnight if you want to amp up the flavor. This marinade not only infuses heat but tenderizes the chicken, setting the stage for juicy, spicy bites.

Step 2: Fire Up the Grill and Char the Corn

Preheat your grill as hot as it goes, which is key for that signature grill char. While it heats, remove the chicken from the fridge to take the chill off. Pop the corn directly onto the grill grates and let those ears get some love with 2 to 3 minutes per side until they’re beautifully charred all around. This smoky sweetness will shine in the scallion corn salad.

Step 3: Grill the Buffalo Chicken

Place the marinated chicken on the hot grill, letting any extra marinade drip back into the bowl or bag (don’t waste that sauce!). Grill the thighs for about 6 minutes on one side, then flip and grill for 6 more. You’re looking for an internal temperature of 165°F for perfectly cooked chicken that’s juicy and tender.

Step 4: Assemble the Scallion Corn Salad

While the chicken grills, slip the charred corn kernels off their cobs into a bowl. Toss in the scallions, chives, chopped cilantro, and a generous squeeze of fresh lime juice. A pinch of salt and pepper finishes the salad, giving it a bright and zesty flavor that pairs perfectly with the heat of the buffalo chicken.

Step 5: Melt the Cheese and Finish the Chicken

Right before your chicken finishes cooking, lay a slice of sharp cheddar over each thigh and close the grill lid for about a minute so the cheese melts into gooey perfection. Once off the grill, drizzle the remaining buffalo wing sauce over everything to double down on that addictive flavor punch.

How to Serve Grilled Buffalo Chicken with Scallion Corn Salad

Garnishes

Finish off your plate with a sprinkle of extra fresh cilantro or a few thinly sliced scallions for a fresh pop of color. A small drizzle of ranch or blue cheese dressing on the side can cool down the heat if you like.

Side Dishes

This dish stands strong on its own but pairs amazingly well with crispy sweet potato fries, a simple green salad, or even some cool cucumber slices to balance the spice.

Creative Ways to Present

Serve the grilled buffalo chicken on a bed of mixed greens with the scallion corn salad piled high for a bistro-style presentation. Alternatively, slice the chicken and layer it in a toasted bun with the corn salad as a crunchy topping for gourmet buffalo chicken sandwiches.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover grilled buffalo chicken and scallion corn salad to separate airtight containers. Store in the refrigerator for up to 3 days to keep flavors fresh and ingredients crisp.

Freezing

Chicken thighs can be frozen after grilling (without the cheese) in a sealed freezer bag for up to 3 months. The scallion corn salad is best enjoyed fresh and doesn’t freeze well as the fresh herbs and lime juice change texture upon thawing.

Reheating

Reheat leftover chicken gently in a skillet or oven to maintain moisture, adding a bit of buffalo sauce to bring back that punchy flavor. For the corn salad, serve cold or at room temperature for the best taste and texture.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work fine but keep in mind they tend to dry out faster, so watch your grill time carefully and marinade well to keep them juicy.

How spicy is this Grilled Buffalo Chicken with Scallion Corn Salad?

The dish has a nice moderate heat from the buffalo wing sauce, which can be adjusted by choosing milder or hotter sauces according to your preference.

Do I need to soak the chicken in the marinade overnight?

While 30 minutes to an hour is enough to impart great flavor, marinating overnight intensifies the buffalo punch and helps tenderize the chicken even more.

Can I make the scallion corn salad without cilantro?

Yes! If you’re not a fan, parsley or extra chives make excellent substitutes that keep the salad fresh and herbaceous.

What should I use if I don’t have a grill?

A grill pan or broiler works well for the chicken and corn. Just keep an eye on them to get nice char marks and smoky flavor without burning.

Final Thoughts

This Grilled Buffalo Chicken with Scallion Corn Salad is such a winner — spicy, smoky, fresh, and packed with flavor you won’t be able to resist. It’s a fantastic way to brighten up your dinner rotation and impress everyone at your table. Give it a try, and I promise it will become one of your go-to meals for easy, flavorful grilling that feels special every time.