Sweet and Hot Chicken with Dill Pickle Sauce

Sweet and Hot Chicken with Dill Pickle Sauce

INGREDIENTS

  • 1 cup sweet pickle juice
  • 2 tablespoons hot pepper sauce
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon pepper
  • 8 bone-in chicken thighs (about 3 pounds)

PICKLE SAUCE:

  • 1/2 cup sour cream
  • 1/2 cup chopped sliced sweet pickles
  • 1/4 cup sweet pickle juice
  • 2 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon pepper

SPICE RUB:

  • 1 tablespoon sweet smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

HOT SAUCE DIP:

  • 1 cup hot sauce
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar substitute blend equivalent to 1 cup brown sugar
Preparation time:

1 hour.

Portions: 8
Difficulty: Media

RECOMMENDED HUDSON PRODUCTS

Alumix Pan
Sweet and Hot Chicken with Dill Pickle Sauce

Instructions

    1. In a bowl or shallow dish, combine the sweet pickle juice, hot sauce, granulated garlic and pepper. Add chicken and turn to coat. Refrigerate, covered, 2-3 hours.
    2. Preheat oven to 375°. In a small bowl, combine pickle sauce ingredients until well blended. Refrigerate until serving.
    3. In another small bowl, combine the spice rub ingredients. Remove chicken from marinade, discarding marinade. Place chicken on a greased, foil-lined baking sheet. Sprinkle with spice rub. Bake 30 minutes.
    4. Meanwhile, in a small saucepan, heat hot sauce and butter until butter is melted. Whisk in brown sugar blend, simmer until sauce thickens slightly, 1-2 minutes. Remove chicken from oven. Using tongs, dunk cooked pieces into sauce; return to baking sheet. Increase oven temperature to 400°; bake until a thermometer reads 170°-175°, about 10 minutes. Serve chicken with dipping sauces and, if desired, additional pickle slices.

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