MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sweet & Hot Chicken
Categories: Poultry, Dairy, Vegetables, Herbs, Chilies
Yield: 8 servings

1 c Sweet pickle juice
2 tb Hot pepper sauce
1 ts Granulated garlic
1/2 ts Pepper
8 Bone-in chicken thighs

MMMMM------------------------PICKLE SAUCE-----------------------------
1/2 c Sour cream
1/2 c Chopped sliced sweet
- pickles
1/4 c Sweet pickle juice
2 ts Dill weed
1/2 ts Salt
1/2 ts Onion powder
1/4 ts Granulated garlic
1/4 ts Pepper

MMMMM-------------------------SPICE RUB------------------------------
1 tb Sweet smoked paprika
1/2 ts Granulated garlic
1/4 ts Salt
1/4 ts Pepper

MMMMM-----------------------HOT SAUCE DIP----------------------------
1 c Hot sauce
1/2 c Unsalted butter
1/2 c Brown sugar substitute blend
- equivalent to 1 cup brown
- sugar

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.

Set oven @ 375ºF/190ºC.

In a small bowl, combine pickle sauce ingredients until
well blended. Refrigerate until serving.

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.

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 400ºF/205ºC; bake until a
thermometer reads 175ºF/79ºC, about 10 minutes. Serve
chicken with dipping sauces and, if desired, additional
pickle slices.

Fay A. Moreland, Wichita Falls, Texas

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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