Recipe for Buffalo Style Chicken Thighs

Buffalo~Bake Chicken Thighs

I tend to be a bit “spicy”, oh wait…I tend to like spicy foods and when and how to sneak that in depends on the moon, stars, sports and alcohol at any given moment or my husband will say he does not care for it…you are all probably wondering what the man likes…well he will tell you “I like a lot of things” but the truth is he likes (now get ready) 1. fillet and 2. salt and pepper…yep that pretty much sums him up and then all the other meals are just “Ok” (how frustrating) but the truth is he really tries to eat a low carb ketogenic diet and I know that is tough on him because my previous answer would have been fillet and mashed potatoes…he loves mashed potatoes..and as long as they were on the table I had a happy man… so the work ahead of me is always evolving; but at least I know he will be a healthy man.  This meal is stupid easy and full of flavor.  Throw it together and “this is really good” commented Fred…Victory! Enjoy!!

Product Description

Buffalo~Bake Chicken Thighs
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  • 8 organic pastured raised chicken~ thighs
  • butter (about 2 TBS)
  • 1 jalapeno
  • 1 poblano pepper
  • 1/2 organic onion~diced
  • 1 garlic clove-minced
  • 1/4 cup Frank’s hot sauce
  • 1/4 cup homemade mayo
  • 6 oz organic cream cheese
  • 3/4-1 cup shredded cheese (I use pepper jack and monterey jack)
  • 2 bacon slices~cooked and crumbled


  1. Preheat oven to 350 degrees
  2. Rinse and pat dry your thighs…your chicken thighs…then season both sides with S & P. 
  3. I cover and cook them in a shallow baking dish with a bit of water/stock and butter); now they won’t be pretty but they will be moist~set aside (I actually cook them the night before when I am cleaning up the kitchen and that way dinner is super easy to throw together the following day). 
  4. Next take your oven safe casserole dish (one that will fit the thighs in tight) and butter that baby up and set it aside as well. 
  5. In a skillet over medium high heat toss in some fat (I used the same skillet I fried my bacon in) and poured and stored it for later but it gave me just enough fat to gently saute my onions, peppers and garlic. 
  6. Cook the onions and peppers about 7 minutes then add garlic for about 1 minute~stir and do not burn. 
  7. Next up add your cream cheese, mayo, and hot sauce; stir to incorporate all your ingredients~remove from heat. 
  8. Take your chicken and arrange thighs in your prepared dish so everyone is nestled in close together; pour your mixture over the top making sure to cover all the pieces pretty good. 
  9. Top off with your shredded cheese and cook for about 35 minutes (uncovered) remove and let cool a bit. 
  10. Sprinkle on some bacon and you are all set!


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