Blue Cheese Slaw Accompanied by Grilled Buffalo Chicken Thighs

A tangy and creamy blue cheese slaw pairs perfectly with spicy grilled buffalo chicken thighs for a flavorful, satisfying meal. It's a simple way to bring bold, zesty flavors to your next cookout or weeknight dinner.

Cooking Tips You Should Know

Marinate the chicken thighs for at least an hour to deepen the flavor.
Use a grill pan or outdoor grill for those nice char marks and smoky taste.
Toss the slaw just before serving to keep it crisp and fresh.

Ingredients 0/8

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

Why This Recipe Is So Easy To Love

This dish combines bold flavors with a refreshing crunch. The creamy blue cheese slaw balances the spicy, smoky grilled chicken perfectly. It’s a great way to enjoy comfort food with a fresh twist.

Step 1

Combine the celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire sauce, celery seed, and a pinch of salt in a bowl. Set that aside to let the flavors meld while you get the chicken ready.

Step 2

Toss the chicken thighs in a bowl with 3/4 cup of wing sauce, making sure each piece is well coated.

Step 3

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

Step 4

After that, brush the chicken with the remaining 1/4 cup of wing sauce, then cook for an extra couple of minutes until the chicken is cooked through. You’re aiming for no pink near the bone and clear juices—an instant-read thermometer should show 165°F.

Step 5

Once done, transfer the chicken to a plate and serve alongside the blue cheese slaw. Enjoy!

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Combinations

Serve this meal with warm cornbread or garlic bread to soak up the juices. A cold beer or a crisp white wine pairs wonderfully. Add some sliced avocado or pickled jalapeños for extra creaminess and heat.

Storage & Reheating

Store any leftover slaw in an airtight container in the fridge for up to two days. Keep the grilled chicken separate and reheat gently to avoid drying it out. For best taste, enjoy leftovers within 24 hours.

Frequently Asked Questions

Can I use chicken breasts instead of thighs for this recipe?

Yes, chicken breasts can be used, but they may cook faster and can dry out more easily. Adjust grilling time accordingly and watch for an internal temperature of 165°F.

How long should I let the slaw sit before serving?

Let the slaw sit for at least 15-20 minutes to allow the flavors to meld, but it can be made a few hours ahead and refrigerated.

What can I substitute if I don’t have blue cheese?

You can use feta or goat cheese for a different but still tangy flavor.

Is there a way to make this recipe less spicy?

Use a mild wing sauce or reduce the amount of buffalo wing sauce to tone down the heat.

Can I prepare the slaw dressing separately?

Yes, mixing the dressing ingredients separately then tossing with the vegetables just before serving helps keep the slaw crisp.

How do I prevent the chicken from sticking to the grill?

Lightly oil the grill grates before heating and also brush the chicken with oil or wing sauce to help prevent sticking.

What if I don’t have an instant-read thermometer?

Cut into the thickest part of the chicken to check for no pink meat and clear juices, but using a thermometer is the safest method.