Choose your spice level with this easy recipe that adds a kick to your typical chicken and rice dinner. The brown sugar helps cut the spice a little bit, but it really depends on the hot sauce you choose to use. Serve with extra rice if you need to cool it down!
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- 1 cup packed light brown sugar
- ½ cup bottled hot sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon finely minced garlic
- ½ teaspoon celery salt
- ¼ teaspoon red pepper flakes, plus more as needed
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon vegetable oil Cooked white rice,
- for serving
- Parsley, for garnish
1. Preheat the oven to 400ºF. Line a baking sheet with aluminum foil or a silicone baking mat.
2. In a small saucepan, combine the brown sugar, hot sauce, apple cider vinegar, garlic, celery salt, and red pepper ﬂakes. Bring to a boil over medium heat, then reduce the heat to maintain a simmer and cook, stirring occasionally, for 15 minutes.
3. While the sauce is cooking, lay the chicken thighs in a single layer, smooth-side down, on the baking sheet. Brush with the vegetable oil and bake for 5 minutes. Turn the chicken smooth-side up and brush liberally with a third of the sauce. Bake for 5 minutes, then brush again with another third of the sauce. Bake for 15 minutes until the chicken is cooked through and beginning to char along the edges.
4. Serve over cooked white rice, garnish with parsley, and pass around the remaining sauce at the table.