Sweet Heat Glazed Chicken Thighs

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5–3 pounds)

• 1/2 cup Parlor City Pepper Company Sweet Heat Hot Sauce, plus extra for basting

• 2 tablespoons orange juice

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

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Directions

1. In a medium bowl, whisk together the Sweet Heat Hot Sauce, orange juice, and olive oil.

2. Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.

3. Place the chicken in a large resealable plastic bag or shallow dish and pour the marinade over the top. Seal the bag or cover the dish. Refrigerate for 1–2 hours (or up to 4 hours).

4. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if desired.

5. Remove the chicken from the marinade and arrange it skin side up on the prepared baking sheet.

6. Bake for 20 minutes. Baste each thigh with extra Sweet Heat Hot Sauce.

7. Continue baking for another 10–15 minutes, basting again halfway through, until the internal temperature reaches 165°F (74°C).

8. Switch the oven to broil. Broil the chicken for 2–3 minutes to caramelize and create a sticky glaze. Watch closely to prevent burning.

9. Let the chicken rest for 5 minutes before serving.

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Serving Tip
Pair with roasted sweet potatoes or corn on the cob.