Crispy Barbecue Buffalo Chicken Thighs with Avocado
Each serving contains 22g protein and 316 calories — a lighter option when you're managing overall intake but still need substantial protein. Six servings prepare in quick prep time on the stovetop, letting you batch-cook a sauce-forward chicken dish that stays moist through the week.
Ingredients
- •Hot Sauce, Frank'S RedHot(80g)
- •Unsalted Butter(60g)
- •BBQ Sauce(45g)
- •Garlic(60g)
- •Onion powder(1g)
- •Cayenne Pepper, Ground(5g)
- •Vinegar, White(5g)
- •Sugar, Granulated White(5g)
- •1 pinch salt to season
- •Chicken Thigh, Bone-In, Skin-On(756g)
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Avocado
Instructions
- 1Mix together the Frank's RedHot sauce, butter, barbecue sauce, minced fresh garlic, onion powder, cayenne pepper, white vinegar, and sugar in a shallow bowl. Divide the mixture in half, reserving one portion in a separate container.
- 2Pat the chicken thighs dry with paper towels, then coat evenly with the first half of the sauce mixture.
- 3Heat a large skillet over medium-high heat until shimmering. Working in batches of 2–3 thighs, cook skin-side down for 6–8 minutes until the skin is golden brown and crispy, then flip and cook for 4–5 minutes more until the other side is golden. Transfer to a plate as each batch finishes.
- 4Return all chicken thighs skin-side up to the skillet. Pour the reserved sauce over them and cover with a lid. Cook over medium heat for 10–12 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
- 5Remove the lid and increase heat to medium-high. Cook uncovered for 3–4 minutes, basting the chicken with pan sauce frequently, until the sauce reduces and coats the thighs in a glossy layer.
- 6Slice the avocados in half, remove the pit, and scoop into bowls or slice into portions.
- 7Divide the chicken thighs and sauce evenly into 6 airtight containers while hot. Store the sliced avocado separately in a small container to prevent browning.
- 8Serve each portion of chicken topped with fresh avocado and remaining pan sauce.
Nutrition — Per Serving
316
calories
22g
protein
29g
fat
- Carbohydrates
- 9g
- Saturated fat
- 5.7g
- Sodium
- 556 mg
- Dietary fiber
- 0.5g
6 servings per batch · ~170g each
Macro data sourced from USDA FoodData Central
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How much protein does Crispy Barbecue Buffalo Chicken Thighs with Avocado have per serving?
Each serving contains 22g of protein at 316 calories, with 29g fat and 9g carbs. The high fat content comes primarily from the avocado addition to the thighs.
How long does Crispy Barbecue Buffalo Chicken Thighs with Avocado take to prep?
This recipe qualifies as quick prep and produces 6 servings in one stovetop batch. You'll have six complete meals ready without significant time investment.
Is Crispy Barbecue Buffalo Chicken Thighs with Avocado good for fat loss?
At 316 calories per serving with 22g protein and only 9g carbs, this recipe fits fat loss phases where you want whole-food fats from avocado rather than added oils. The low carbohydrate content supports calorie-controlled eating while maintaining satiety.
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