Description

This delicious Buffalo chicken and blue cheese slaw recipe combines tender, roasted chicken thighs smothered in a tangy, smoky hot sauce with a creamy, zesty blue cheese slaw featuring fresh apple, celery, and cabbage. It’s a perfect balance of spicy and cooling flavors, making it an ideal dish for casual dinners or entertaining.

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

Prepare and Roast Chicken: Preheat the oven to 180°C (160°C fan) or gas mark 4. Place the chicken thighs skin-side up in a roasting tin. Using a sharp knife, make slashes in the chicken skin, then season the chicken. Roast the chicken for 35 minutes.
Make the Buffalo Sauce: In a pan, combine the hot sauce, smoked paprika, brown sugar, white wine vinegar, garlic powder, and cubed butter. Stir over low heat until the butter has melted, then simmer the sauce for 1 minute. Season to taste.
Finish Roasting Chicken with Sauce: Remove excess juices and fat from the roasting tin carefully. Pour half of the prepared hot sauce over the chicken, then return the tin to the oven and roast for another 20 minutes to cook through. Increase the oven temperature to the highest setting, add the remaining sauce over the chicken, and cook for an additional 5 minutes to caramelize the sauce.
Prepare Blue Cheese Slaw: In a bowl, crumble the blue cheese and mix it with soured cream, mayonnaise, chopped chives, and lemon juice until well combined. In a large mixing bowl, toss the matchstick apple, chopped celery, white cabbage, and pointed spring cabbage with the cheese sauce to create the slaw.
Serve: Plate the roasted Buffalo chicken thighs alongside a generous serving of the blue cheese slaw. Enjoy immediately for best flavor and texture.

Notes

Make sure to slash the chicken skin before roasting to allow the flavors to penetrate and the skin to crisp.
You can adjust the amount of hot sauce to control the heat level.
Use fresh blue cheese for the creamiest slaw texture.
Make the slaw just before serving to keep the vegetables crunchy.
Leftover chicken can be stored in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Keywords: Buffalo chicken, blue cheese slaw, roasted chicken, spicy chicken, creamy slaw, smoky paprika, autumn recipes