Description
This Buffalo chicken and blue cheese slaw recipe features tender roasted chicken thighs coated in a smoky, spicy buffalo sauce, served alongside a tangy blue cheese and creamy slaw. The combination of hot sauce, smoked paprika, and butter creates a rich buffalo glaze, while the crisp apple and cabbage slaw with blue cheese complements the spicy chicken perfectly. A hearty, flavorful dish perfect for casual meals or entertaining guests.
Ingredients
Scale
Chicken and Sauce
- 8 skin-on, bone-in chicken thighs
- 100ml hot sauce
- 2 tsp smoked paprika
- 1 tbsp light brown soft sugar
- 1 tbsp white wine vinegar
- 1 tsp garlic powder
- 30g butter, cubed
Blue Cheese Slaw
- 120g blue cheese, crumbled
- 150g soured cream
- 4 tbsp mayonnaise
- 1 tbsp finely chopped chives
- 1 lemon, juiced
- 1 small granny smith apple, cored and cut into matchsticks
- 3 sticks celery, finely chopped
- ¼ medium white cabbage, finely chopped
- ¼ pointed spring cabbage, finely chopped
Instructions
- Preheat and Prepare Chicken: Heat the oven to 180C/160C fan/gas mark 4. Lay the chicken thighs skin-side up in a roasting tin. Using a sharp knife, slash the skin of each chicken piece, then season lightly with salt and pepper. This prepares the chicken for roasting and helps the skin crisp.
- Roast Chicken Initially: Place the roasting tin with the chicken in the oven and roast for 35 minutes. This step cooks the chicken thoroughly and begins crisping the skin.
- Prepare Buffalo Sauce: While the chicken roasts, combine the hot sauce, smoked paprika, light brown sugar, white wine vinegar, garlic powder, and cubed butter in a small pan. Stir over low heat until the butter has fully melted, then simmer the mixture for 1 minute to blend the flavors. Season with salt to taste.
- Add Sauce and Continue Roasting: After the initial roast, carefully tip away any excess juices and fat from the roasting tin to avoid sogginess. Pour half of the prepared buffalo sauce over the chicken, then return the tin to the oven. Roast for an additional 20 minutes to allow the chicken to absorb the sauce and finish cooking.
- Finish with High Heat and More Sauce: Increase the oven temperature to its highest setting to crisp up the skin further. Add the remaining buffalo sauce over the chicken and roast for a final 5 minutes. This step develops a glossy, sticky coating on the chicken.
- Prepare Blue Cheese Slaw: In a bowl, crumble the blue cheese and mix it with the soured cream, mayonnaise, finely chopped chives, and lemon juice until well combined. In a separate large bowl, toss the apple matchsticks, finely chopped celery, white cabbage, and pointed spring cabbage together. Pour the blue cheese dressing over the apple and vegetable mix and toss to coat evenly.
- Serve: Plate the buffalo chicken thighs alongside a generous serving of the blue cheese slaw. The cooling, creamy slaw balances the spicy heat of the chicken beautifully.
Notes
- Make sure to slash the chicken skin to help the seasoning penetrate and to promote crispiness.
- Adjust the amount of hot sauce depending on your preferred spice level.
- Removing excess juices and fat before adding the sauce prevents the chicken from becoming soggy.
- If you prefer a milder slaw, reduce the amount of blue cheese or substitute with a milder cheese.
- Serve immediately to enjoy the contrast between hot chicken and cool slaw.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: Buffalo chicken, blue cheese slaw, roasted chicken, smoky chicken, spicy chicken, creamy slaw, apple slaw, picnic recipes
