New This Month

Buffalo Chicken Thighs with Celery and Blue Cheese Salad


Baked chicken with a side of greens gets a spicy upgrade in this easy and affordable weeknight dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2011


  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1 1/4 teaspoons cayenne pepper
  • 2 tablespoons mayonnaise
  • 5 tablespoons white-wine vinegar
  • 3 ounces blue cheese, crumbled (3/4 cup)
  • 3 large celery stalks, cut into 1/4-inch pieces
  • 1 head romaine lettuce, cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter


  1. Preheat oven to 475 degrees. Place chicken, skin side up, on a rimmed baking sheet and season with salt, pepper, and 1/2 teaspoon cayenne. Cook until skin is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through. Meanwhile, in a large bowl, whisk together mayonnaise, 2 tablespoons vinegar, and half the blue cheese. Add celery and romaine, season with salt and pepper, and toss to combine. Sprinkle salad with remaining blue cheese.

  2. In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among 4 plates, drizzle with any extra butter mixture, and serve with salad.

Cook's Notes

This meal makes the most of supermarket ingredients. Even in small amounts, blue cheese and cayenne pack enough flavor to satisfy the whole family.

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