Muslos de Pollo a la Parrilla con Miel y Salsa Buffalo

Ingredients:
2 lbs (900 g) boneless, skinless chicken thighs
¼ cup buffalo sauce
2 tablespoons of honey
2 cloves of garlic, minced
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon dried parsley
2 tablespoons chopped green onion (optional for garnish)
Instructions:
1. In a small bowl, mix the buffalo sauce, honey and minced garlic.

2. Season the chicken thighs with salt, pepper, and parsley on all sides. Add 2 tablespoons of the honey-buffalo sauce and toss the thighs so they are well coated.

4. Preheat the grill to medium-low heat. When the grill is very hot, place the chicken thighs smooth side down. The key to juicy, tender chicken is slow roasting it.

4. Flip the chicken thighs every 3-4 minutes. Continue this process until the chicken juices run clear and the internal temperature is between 165-170°F (74-77°C). Brush the chicken thighs with the honey-buffalo sauce during the last few turns.

5. Serve the chicken thighs with some chopped green onion and your favorite grilled garnishes. Enjoy!