- 1/2 cup hot sauce (I used Frank's Red Hot)
- 3/4 cup packed light brown sugar
- 1 tbsp. Activated Apple Cider Vinegar
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. chilli flakes (or omit if you like it less spicy)
- 900g skin on chicken thigh cutlets (bone in) - 4-6 thighs
- freshly ground black pepper
- Preheat oven to 200°C
- Place all the sauce ingredients in a medium saucepan over medium heat, bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened (about 10 minutes). Remove from heat - the sauce will thicken slightly as it cools.
- Pat the chicken dry with paper towels, then season all over with salt and pepper.
- Heat a large cast iron or oven-safe pan over medium-high heat for 5 minutes.
- Add the chicken skin-side down (work in batches if needed to not overcrowd the pan), and cook until the fat is rendered and the skin is crisp and golden brown (about 6-8 minutes).
- Flip the chicken, pour about 1/2 of the sauce evenly over the chicken.
- Place the pan in the oven and roast for 5 minutes.
- Remove the pan from the oven and spoon the sauce from the bottom of the pan over the chicken.
- Pour the remaining reserved sauce over the top. Return to the oven and roast until chicken is cooked through (about 5-7 minutes).
- Serve the chicken with the sauce over rice or mashed potatoes.