Description
This Grilled Buffalo Chicken with Scallion Corn Salad is a vibrant and flavorful dish perfect for a summer cookout. Tender boneless chicken thighs are marinated in spicy buffalo wing sauce, then grilled to juicy perfection and topped with melted sharp cheddar cheese. Served alongside a fresh, zesty corn salad with scallions, chives, cilantro, and lime juice, this recipe combines bold heat with crisp, refreshing flavors for a balanced and satisfying meal.
Ingredients
Chicken and Marinade
- 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)
Corn Salad
- 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
Topping
- 4 to 6 slices sharp cheddar cheese (or enough for each chicken thigh)
Instructions
- Marinate the Chicken: Season the chicken thighs all over with kosher salt and pepper. Place them in a dish, bowl, or resealable bag and pour over ⅔ cup of the buffalo wing sauce. Cover and refrigerate to marinate for at least 30 minutes, preferably overnight to enhance flavor.
- Preheat the Grill: Heat your grill to the highest setting to get it hot and ready for cooking.
- Grill the Corn: Place the ears of corn directly on the grill grates. Grill for 2 to 3 minutes, then rotate to grill all sides evenly until they have char marks. Remove from grill and let cool until easy to handle.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off back into the bowl or bag. Place the chicken on the hot grill and cook for 6 minutes. Flip and grill for another 6 minutes or until the internal temperature reaches 165°F (74°C).
- Prepare the Corn Salad: Using a knife, cut the kernels off the cooled corn cobs into a bowl. Add the thinly sliced scallions, chopped chives, chopped cilantro, and freshly squeezed lime juice. Season with a pinch of salt and pepper, then toss to combine well.
- Melt the Cheese on Chicken: Just before the chicken finishes grilling, place a slice of sharp cheddar cheese on each thigh. Close the grill lid and let the cheese melt for about 1 minute.
- Finish and Serve: Remove the chicken from the grill and drizzle with the remaining buffalo wing sauce. Serve hot alongside the fresh scallion corn salad for a delicious, spicy, and tangy meal.
Notes
- Marinating overnight will intensify the buffalo flavor but 30 minutes is sufficient if short on time.
- Use a meat thermometer to ensure chicken is properly cooked to 165°F for safety.
- You can substitute chicken breasts if preferred, adjusting cooking time accordingly.
- For less heat, reduce the amount of buffalo wing sauce or use a milder sauce.
- Grilling the corn adds a nice smoky flavor but you can boil the corn if a grill isn’t available.
- Feel free to add chopped jalapeños or hot sauce to the salad for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with corn salad
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
