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Chicken thighs in buffalo sauce with greek yogurt ranch.
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Buffalo Chicken Thighs with Greek Yogurt Ranch

Buffalo Chicken Thighs with Greek Yogurt Ranch are seriously good and a total must-try!
Course Main Course
Cuisine American
Keyword Baked Buffalo Chicken Thighs, Buffalo Chicken Thighs, Buffalo Chicken Thighs with Greek Yogurt Ranch, Easy Buffalo Chicken Thighs
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 396kcal

Ingredients

FOR THE CHICKEN THIGHS

  • 5 chicken thighs cut into 1-inch cubes
  • ½ cup flour
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp pepper
  • Olive oil as needed
  • ½ cup buffalo sauce make it yourself or store bought *see notes.
  • Green onions for garnish

FOR THE GREEK YOGURT RANCH

  • ¾ cup greek yogurt
  • 1 tbsp cilantro chopped
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • ½ tsp onion powder
  • ¼ tsp paprika
  • 1 pinch kosher salt to taste
  • 1 pinch pepper to taste

Instructions

FOR THE CHICKEN THIGHS

  • Preheat your oven to 450 degrees fahrenheit.
  • Toss the flour and spices together.
  • Dredge each chicken thigh into the flour mixture and place onto a parchment-lined, lipped baking sheet (not touching). Repeat this process until all of the chicken is coated.
  • Liberally drizzle with olive oil and bake for 15 minutes. Flip them, and bake for another 5-10 minutes (or until they have a golden brown crust).
  • Remove them from the oven and toss with ½ cup of buffalo sauce. Return to the oven and bake for 3 minutes (just enough for the sauce to bake onto the chicken pieces).
  • Garnish with sliced green onions.

FOR THE GREEK YOGURT RANCH

  • In a bowl, whisk together the greek yogurt, cilantro, garlic powder, lemon juice, onion powder, paprika, kosher salt and pepper.
  • If it’s too thick for your liking (this will depend on the brand of greek yogurt you’re using), you can add a little bit of unsweetened milk (of your choice) to the ranch. I recommend doing this 1 tsp at a time because you don’t want it to get watery.
  • Cover it and place it into the fridge until you’re ready to serve it.

Notes

Homemade Buffalo Sauce
  • ½ cup Frank’s Red Hot Cayenne Pepper Sauce
  • 2 tbsp butter
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • ½ tsp garlic powder
  • ½ tsp white sugar 
In a saucepan over low heat, whisk all of the ingredients together until they’re melted. 
Once melted, remove from the heat and allow it to come to room temperature.  
Store in a mason jar in the fridge for 2 weeks.  
Storage + Reheating
  • You can store leftovers in the fridge for up to 3 days in an airtight container.  
  • To reheat, you can heat the chicken in the microwave on high for 2-3 minutes (or until warmed through).  Or you can reheat them in the oven on a parchment-lined baking sheet at 350 degrees F for 10-15 minutes. 

Nutrition

Calories: 396kcal | Carbohydrates: 15g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 140mg | Sodium: 1344mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg