Buffalo Thigh Sliders

buffalo thigh sliders
  • 4Servings


  • 8 pieces boneless, skinless chicken thighs, trimmed
  • Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
  • Granulated onion
  • Granulated garlic
  • Salt and pepper
  • 3 tablespoons butter
  • 1/4 cup hot sauce (eyeball it), such as Frank's RedHot
  • 1 cup sour cream
  • 1/2 cup blue cheese crumbles (crumble up a small wedge)
  • 1/4 cup chopped chives
  • Juice of 1/2 lemon
  • 8 small slider rolls, such as Pepperidge Farm, or soft dinner rolls, split
  • Shredded lettuce, for topping
  • 1/2 cup shredded carrots, for topping


Preheat an outdoor grill, grill pan or griddle pan to medium-high. Dress the chicken thighs with EVOO and season with a sprinkle of granulated onion, granulated garlic, salt and pepper. Grill, turning once, until cooked through, about 10 minutes.

While the chicken cooks, in a small saucepan, melt the butter and stir in the hot sauce. Add the chicken to the sauce to coat thoroughly.

In a small bowl, mix together the sour cream, blue cheese, chives and lemon juice; season with salt and pepper.

Place the chicken on the roll bottoms and top with the lettuce, carrots and blue cheese sauce; set the roll tops in place.