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Baked Buffalo Chicken with Melted Blue Cheese (Video)

Well-trimmed chicken thighs are baked in a spicy buffalo sauce and topped with melted blue cheese in this deliciously healthy low-carb chicken dish, and this recipe is also Keto, low-glycemic, gluten-free, and if you’re not too generous on the blue cheese it can be South Beach Diet Phase One. Use the Diet-Type Index to find more recipes like this one.

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Watch the video to see if you might want to make Baked Buffalo Chicken with Melted Blue Cheese!

Baked Buffalo Chicken with Melted Blue Cheese found on KalynsKitchen.com

It’s been a busy week with at my house with my sister Laurel, niece Amanda, and brother Rand all taking a turn as houseguests.  They came for the wedding of my niece Olivia and the arrival back in Utah of her sister Kate; if you follow me on Instagram you might have seen the photos of these gorgeous nieces of mine. I love having guests and feel grateful to have a house with space for visitors to stay, but as you might guess, not much blog-related cooking gets done when the house is full of visitors.

Lukily I made these Low-Carb Baked Buffalo Chicken Thighs with Melted Blue Cheese before all the family celebrating started.  I can’t say enough good about this recipe, and I’m excited to share it. And this is really a treat for low-carb or Keto eaters who like buffalo sauce!

Yes, I’m having a little fling with chicken thighs, and this recipe is a riff on the Sweet and Spicy Baked Sriracha Chicken Thighs that we absolutely devoured when we tested the recipe.   When I realized recently that Frank’s Red Hot Sauce had zero carbs, it inspired this recipe.  If you like Buffalo Wings, you’ll love this healthy chicken main dish with the same flavors.

Edit: Baked Buffalo Chicken with Melted Blue Cheese was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).

Baked Buffalo Chicken with Melted Blue Cheese (Low-Carb, Gluten-Free) found on KalynsKitchen.com

If you use Kitchen Shearsto remove the skin and trim away fat (including the pocket of fat on the underneath side) I think bone-in thighs are perfect for a dish like this. Or leave more fan on than I did, your choice. Sprinkle  thighs with salt, pepper, and a little Poultry Seasoning and bake skin-side up for 15 minutes at 400F/200C.

Baked Buffalo Chicken with Melted Blue Cheese (Low-Carb, Gluten-Free) found on KalynsKitchen.com

While the thighs bake, whisk together Frank’s Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and a tiny bit of brown sugar to make the sauce.  Turn chicken over, brush with half the sauce, and bake 10 minutes more.

Baked Buffalo Chicken with Melted Blue Cheese (Low-Carb, Gluten-Free) found on KalynsKitchen.com

Then turn the chicken skin-side-up again, brush with the remaining sauce and bake 10 minutes more.  Sprinkle with crumbled blue cheese and bake 10 minutes one more time and you’re done!

Baked Buffalo Chicken with Melted Blue Cheese featured on KalynsKitchen.com

This was so amazingly good!

Baked Buffalo Chicken with Melted Blue Cheese
(Makes about 4 servings; recipe created by Kalyn and Jake with inspiration from Sweet and Spicy Baked Sriracha Chicken Thighs.)

Ingredients:
about 10 skin-on-bone-in chicken thighs
(or buy bone-in skinless thighs if you can find them)
salt and fresh-ground black pepper to season chicken
1 tsp. dried Poultry Seasoning
1/3 cup crumbled blue cheese (or a little more)

Sauce Ingredients:
1/3 cup Frank’s Red Hot Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire Sauce
(Look for gluten-free Worcestershire if needed)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 tsp. Green Tabasco Sauce (probably optional, but this does add another dimension of flavor)
2 tsp. yellow mustard
1 T brown sugar or sweetener of your choice

Instructions:
Preheat oven to 400F/200C.  Spray a glass or crockery baking dish with olive oil or non-stick spray.  (I used a dish that was about 9″ x 13″ but any dish that will fit the chicken thighs in a single layer will work.)

Use Kitchen Shears or a sharp knife to remove the skin and trim away fat from the thighs, paying special attention to the pocket of fat on the underneath side.  (I save the skin and chicken scraps to make homemade chicken stock.)

Put the chicken thighs skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning.  Bake chicken 15 minutes while you whisk together the Frank’s Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and brown sugar (or other sweetener) to make the sauce.

After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.

Remove blue cheese from fridge and crumble apart.   When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb or Keto eating plans if you use an approved sweetener, since Franks Red Hot Sauce has zero carbs. The South Beach Diet doesn’t recommend chicken thighs because of the fat content, but since I realized that you really can trim them well using kitchen shears I’ve been considering them an acceptable choice for South Beach, and they cook perfectly in a recipe like this where boneless skinless breast meat might get dried out.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutritional analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Delicious Ideas with Baked Chicken:
Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Simple Roasted Chicken ~ Give Recipe
Baked Pesto Chicken ~ Kalyn’s Kitchen
Baked Mustard Lime Chicken ~ Elana’s Pantry
Marinate-All Day Greek Lemon Chicken ~ Kalyn’s Kitchen

Baked Buffalo Chicken with Melted Blue Cheese found on KalynsKitchen.com

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23 comments on “Baked Buffalo Chicken with Melted Blue Cheese (Video)”

  1. Yum! Can't wait to try this! My boyfriend loves Frank's

  2. Any recipe that calls for two kinds of hot sauce wins my heart!

  3. This is a dish I could totally go for, I love buffalo style chicken. Frank's Red Hot Sauce is my favorite hot sauce too!

  4. Thanks for sharing all of your great ideas and information. Your site is a regular "go to" for me.

  5. Thank you for posting!! I used this as the launching pad for dinner last night. I had a bottle of Sweet Baby Ray's Wing Sauce in the fridge and used that over the chicken. When serving (since I didn't have Blue Cheese) topped with some of the sauce and a little Ranch dressing. SO good!! 🙂

  6. I'm new to low-carb eating and a more experienced friend shared this recipe with me. I know this might be a ridiculous question, but could you tell me how you would rate this on the heat scale? I can't tolerate overly spicy foods and I'm thinking with two sources of heat this recipe might be more than I can handle. 🙂

    • I would rate it only slightly hot, but everyone has a different tolerance for hot foods. You can definitely leave out the Green Tabasco Sauce, maybe taste the sauce without it and see what you think. When it's cooked the Frank's sauce is milder than if you taste it right out of the bottle. Hope that helps.

    • And Grace, there are no ridiculous questions; no worries!

  7. I am a novice and want to make this but I am confused. You said to take shears or knife and remove skin and fat. Then on at least two occasions you referred to the skin side?

    • The top of the chicken where there is the most skin is what I am referring to when I say "skin side up." Sorry that was confusing.

      • This is still confusing. If you remove the skin prior to baking there is no “skin-side” to reference in placing the chicken in the baking dish. I think you mean to place the meatier portion of the thigh up in the dish for the initial baking, but using skin as a reference point after instructing that the skin be removed is just confusing. 

      • The recipe has a photo of every step, including what I am calling “skin side up” so I’m not sure why it’s so confusing.

  8. If using boneless chicken thighs how would you adjust cook time?

  9. Hi can you use chicken breasts instead? I love thighs but my husband is not a fan of them. Thanks

    • I haven't made this with breasts, and I chose thighs because they stay moist better when they're baked like this. You can probably make it with breasts if you pound to an even thickness and take care not to overcook. Love to hear how that works for you!

  10. Love this, especially the leftovers. I serve it with greens and it reheats well.

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