Avocado and crispy buffalo chicken thighs from the grill! Melbourne has recently been so incredibly cold that we needed some spice to keep us warm. It doesn’t seem to go next to the term, or recipe, buffalo to say, “yeah, I am aware I mentioned a little,”
Being the little genius that she is, my daughter saw some Buffalo wings on Instagram and immediately desired (well, more like craved, grabbing at my shirt and pleading with me), a KFC all-out Zinger binge. Oh, no way, kid.
She compared Buffalo to Zinger, but how? I’m not sure. Teenagers with their hormone-fueled hysteria.
Because we don’t (or didn’t) do Buffalo flavors in Australia—or I should say, they aren’t as readily available in comparison to American restaurants and diners—I was a mild-ish fan of Buffalo wings and much younger, uninformed of Buffalo chicken.
I decided to settle on a mixture from the voices in my head after thinking back to the flavor and looking at a few recipes. Buffalo flavor blended with barbecue sauce.
Buffalo Chicken Thighs With Avocado (Pinterest)Oh. Hello.
Avocado and Barbecued Buffalo Chicken Thighs | Cafe Deletes Being a blogger and all, I must of course taste test the recipe three times before publishing it to the “open” internet.
Let me just say that the rich, sinful buffalo flavor, combined with the extra hint of sweetness from the barbecue sauce, was enough to send my innocent taste buds into sinful and flaming wrath.
This was a smashing success when served with creamy avocado slices to calm the raging crowd.
Oh. That’s corny, Karina.
Buffalo Chicken Thighs With Avocado (Pinterest)INGREDIENTS
- 1/3 cup Franks Red hot sauce
- 1/4 cup melted butter
- 3 tablespoons barbecue sauce
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1 teaspoon cayenne pepper (or chili powder or chili flakes)
- 1 teaspoon white vinegar
- 1 teaspoon granulated sweetener (or sugar) – Optional
- Salt to season
- 6 chicken thighs, bone-in with skin
- 1 large Avocado, sliced
INSTRUCTIONS
- Heat the oven to 220 C/430 F.
- Combine the spicy sauce, butter, barbecue sauce, garlic, onion powder, cayenne pepper, vinegar, and sweetener in a shallow basin (or sugar if using). Divide the sauce in half and put the other half in a different bowl, cup, or jug to save for later. Place the chicken thighs in the bowl and coat thoroughly.
- Fry the thighs in batches (about two at a time) until they are well-browned on all sides in a large ovenproof skillet or pan that has been prepared. Change the oven’s setting to medium-high heat for grilling (or broiling). Reposition the pan to the middle shelf of the grill or broiler and allow the thighs to finish grilling and crisping there until done (about 10-15 minutes).
- When the chicken thighs are done cooking, serve them with the leftover sauce and avocado slices.