These fire-cracking Chicken Thighs will leave your mouth on fire
SERVES 4 Time: 40 minutes
For the sauce:
- 1/2 cup hot sauce
- 3/4 cup light brown sugar
- 1 tablespoon Il Gusto Apple Balsamic Vinegar
- 2 cloves garlic minced
- 1/4 teaspoon chilli flakes
For the chicken:
- 4 to 6 Skin on Chicken thighs
- Salt and pepper
Make the sauce:
Over a medium heat, combine all the ingredients in a medium saucepan. Bring to a boil, stirring until the sugar dissolves. After 10 minutes, reduce the heat to low and simmer until slightly thickened. Turn off the heat. Once the sauce has cooled, it will gradually thicken. Heat the oven to 200C/ gas mark 5.
Cook the chicken:
Pat the chicken dry with paper towels, season it with salt and pepper all over. Heat a 10-inch cast iron or oven-safe skillet over medium-high heat for 5 minutes. Place the chicken skin-side down on the heated pan (work in batches if necessary to avoid overcrowding) and cook until the fat is rendered and skin is crisp and golden brown, 6 to 8 minutes. Turn the chicken over. Spoon about half the sauce over the chicken evenly. Bake for 10 minutes or until it is cooked through, and the juices run clear. Serve the chicken with the sauce from the bottom of the skillet. Drizzle the remaining sauce over the chicken.