These grilled buffalo chicken thighs are easy, flavorful, and perfect for summer. Topped with melted cheddar and paired with a bright grilled corn and scallion salad, this dish is light, refreshing, and satisfying.
I’ve got dinner covered tonight!
This grilled buffalo chicken stays tender and juicy. It’s served with a crisp corn salad that adds a fresh, crunchy contrast. Together they make a summery, balanced meal that tastes fantastic.
If you love buffalo chicken in any form, you’ll enjoy this version. It’s one of our favorite flavor pairings—lighter than many buffalo dishes and ideal for hot nights when a heavy meal isn’t appealing.
I grill all summer long — sometimes twice a day — and grilled vegetables suddenly become irresistible to my kids. Chicken, salmon, and steak are all easy crowd-pleasers when cooked on the grill.
This method is similar to my grilled BBQ chicken sandwiches and it’s just as delicious. The chicken is marinated in buffalo wing sauce, grilled, and then topped with a slice of sharp cheddar right before it’s done so the cheese melts over the warm meat.
The best part is the corn and scallion salad that crowns the chicken. Plenty of fresh lime juice, chopped chives and cilantro bring brightness. I often grill the corn alongside the chicken, but you can also use fresh, uncooked corn cut from the cob — it’s crisp, sweet, and fresh.
Use your preferred herbs and add thinly sliced green onions. If you like, toss in a little feta or cotija for a salty, tangy finish. Finish the salad with lots of lime juice, salt, and pepper — it comes together in minutes and pairs perfectly with the spicy, cheesy chicken.
I often spoon the corn salad right on top of each chicken piece like a fresh salsa. It feels a bit special while remaining very simple to prepare.
I love serving the corn salad over the chicken — it’s crunchy, fresh, and a wonderful contrast to the warm, melty cheddar and spicy buffalo flavors.
Grilled Buffalo Chicken with Scallion Corn Salad
Grilled Buffalo Chicken with Scallion Corn Salad
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Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- kosher salt and pepper
- 1 cup buffalo wing sauce (Frank’s RedHot recommended)
- 6 to 8 ears of corn
- 4 scallions, thinly sliced
- ¼ cup chopped chives
- ¼ cup chopped fresh cilantro
- 2 limes, freshly juiced
- 4 to 6 slices sharp cheddar cheese (enough for each thigh)
Instructions
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Season the chicken all over with salt and pepper. Place in a dish, bowl, or resealable bag and pour in 2/3 cup of the buffalo wing sauce. Cover and refrigerate to marinate for at least 30 minutes or up to overnight.
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Preheat the grill to high and remove the chicken from the fridge.
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Place the corn directly on the hot grates and grill for 2–3 minutes, then rotate. Continue until the ears are evenly charred in spots. Remove and let cool until you can handle them.
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Grill the chicken directly over the heat, letting excess marinade drip off. Grill about 6 minutes, flip, and grill another 6 minutes or until the internal temperature reaches 165°F.
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Meanwhile, cut the corn off the cob. Combine the corn with scallions, chives, cilantro, and lime juice. Season with salt and pepper and toss to combine.
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Just before the chicken finishes, place a slice of cheddar on each piece and close the grill lid for about a minute so the cheese melts. Remove the chicken and drizzle with the remaining wing sauce.
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Serve each chicken thigh topped with the scallion corn salad and enjoy.
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Summer staple alert!