Grill the chicken thighs for about 5-6 minutes on each side using the lid on technique, or until the chicken reaches an internal temp of 165 degrees Fahrenheit.
Remove the chicken from the grill and let it rest.
Next, you will start on the buffalo sauce. Melt 1/2 stick of butter in a saucepan on low heat. Add 1/2 bottle of hot sauce, I use Red Hot’s, a few dashes of Crove Food Co. Beef Rub & Seasoning, and Worchestershire sauce. Our Beef Rub is a perfect mixture of salt, pepper, garlic, and onion. Mix it all together and continue to cook on low.
While that is cooking, whisk together the ingredients for the ranch in a medium sized bowl then place it in the refrigerator.
Remove the buffalo sauce from the heat and dredge your chicken in it.
Slice the chicken into bite size pieces.
Assemble the tacos. We used tortillas, lettuce, shredded cheese, red onion, and chicken, then drizzled them with ranch.