Tuesday, September 10, 2013

Buffalo Glazed Chicken Thighs

I was craving Buffalo Wings because football season has begun and since all I had on hand was boneless, skinless chicken thighs, this recipe evolved.  I coated them with a dry rub and then used a Buffalo sauce that I had used before and covered the thighs with it.  I baked them in a hot oven for 25 minutes and the main part of dinner was done.  Our sides were oven roasted butternut squash and green beans.



Buffalo Glazed Chicken Thighs
Makes 2-3 servings

4 boneless, skinless chicken thighs
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
Sea salt and freshly ground black pepper

For the sauce:
1/4 cup unsalted, pastured butter or ghee, melted
1/4 cup Franks hot sauce
1 tablespoon barbecue sauce

Preheat oven to 425 degrees.

Combine the oil, chili powder, garlic powder and salt and pepper to taste in a medium bowl or zip-lock bag.  Add the chicken thighs and massage to coat well.  Place in a baking dish and bake for 10 minutes.

While chicken is baking, prepare the sauce in a large bowl by mixing together the melted butter, hot sauce and barbecue sauce.  Toss the partially baked chicken thighs in the sauce to coat evenly, place chicken back in baking dish and cook for another 10-15 minutes or until it reaches a temperature of 165 degrees on a meat thermometer.

Serve while hot.

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