Grilled Buffalo Chicken with Scallion Corn Salad.

These grilled buffalo chicken thighs are so easy and delicious! Covered in cheddar cheese and served with a grilled corn scallion salad, this meal is the epitome of summer. Light, refreshing, satisfying and simple!

I’ve got your dinner tonight! 

This grilled buffalo chicken is so tender and juicy, served alongside a grilled corn salad that is crisp, refreshing and super satisfying. 

The combo is SO summery, so light while filling at the same time and just tastes… fantastic.

I have no other words! If you love buffalo chicken anything, this is for you. 

There is no shortage of buffalo chicken inspired recipes around here. I have a ton, it’s easily one of our favorite flavor combinations. Unless it’s a salad, they tend to be on the heavier side and when it’s super hot here, we aren’t even that hungry. 

That’s where a recipe like this comes in! 

I use our grill every single day in the summer… sometimes twice a day. My kids actually want to eat vegetables when they are grilled, everyone enjoys chicken, salmon and steak – the options are endless. 

So! 

This is one of our favorite ways to make buffalo chicken right now. It’s similar to how I make the BBQ chicken sandwiches that I just shared. And it’s freaking delicious!

I marinate the chicken in some buffalo wing sauce. I grill it and then right before it’s finished, cover with a slice of sharp cheddar cheese.

It gets all melty and fantastic and is incredible. 

Then! The best part.

The top gets covered with a grilled corn and scallion salad. Complete with lots of fresh lime juice, chives and cilantro. 

We eat a version of this corn salad every summer. It’s ridiculously simple and so easy to make. I throw the corn right on the grill with the chicken. But the best part is that you don’t even have to cook the corn.

Have you ever tried it fresh right off the cob? It’s so crisp, crunchy and sweet. We adore it. That means that technically, this can be a fresh corn or a grilled corn salad. 

Add your favorite herbs. Some green onions.

You can even throw in some feta or cotija cheese if you wish!

Lots of lime juice, salt and pepper – you’re golden. It’s the best side that comes together in mere minutes. 

I love putting the corn salad right on top of the chicken too. Just like a salsa.

It tastes so special and fancy but it’s really very easy!

Grilled Buffalo Chicken with Scallion Corn Salad

Grilled Buffalo Chicken with Scallion Corn Salad

Yield: 4

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

These grilled buffalo chicken thighs are so easy and delicious! Covered in cheddar cheese and served with a grilled corn scallion salad, this meal is the epitome of summer. Light, refreshing, satisfying and simple!

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Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• kosher salt and pepper
• 1 cup buffalo wing sauce, frank’s red hot wing sauce is our favorite
• 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, or however many thighs you have

Instructions 

• Season the chicken all over with salt and pepper. Place it in a dish, bowl or resealable bag and cover it with ⅔ cup of the buffalo wing sauce. Place it in the fridge (cover if in a dish/bowl). Marinate for at least 30 minutes and even overnight.
• Preheat your grill to the highest setting and remove the chicken from the fridge.
• Once the grill is hot, place the corn directly on the grates and grill for 2 to 3 minutes before rotating. Repeat this until the corn has been grilled all around and has a few char marks. Remove the corn from the grill and let it cool until it can be handled comfortably.
• Place the chicken directly on the grill and let the excess marinade drip off bag into the bowl/bag. Grill for 6 minutes. Flip, and grill for 6 minutes more, or until the internal temperature reaches 165 degrees F.
• While the chicken is grilling, cut the corn from the cob. Add in the scallions, chives, cilantro and lime juice. Add a pinch of salt and pepper and toss.
• Right before the chicken is done, cover each piece with a slice of cheddar. Close the lid and let the cheese melt for 1 minute or so. Remove the chicken from the grill. Drizzle it all with the remaining wing sauce.
• Serve the chicken with the corn salad!

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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Summer staple alert!