More About Sweet and Hot Chicken with Dill Pickle Sauce
Total Time
Prep: 25 min. + marinating Bake: 40 min.
Makes
8 servings
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
Directions
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.
Preheat oven to 375°. 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 400°; bake until a thermometer reads 170°-175°, about 10 minutes. Serve chicken with dipping sauces and, if desired, additional pickle slices.
Nutrition Facts
1 chicken thigh with 2 tablespoons pickle sauce: 350 calories, 23g fat (9g saturated fat), 106mg cholesterol, 484mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 23g protein.
Prep: 25 min. + marinating Bake: 40 min.
Makes
8 servings
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
Directions
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.
Preheat oven to 375°. 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 400°; bake until a thermometer reads 170°-175°, about 10 minutes. Serve chicken with dipping sauces and, if desired, additional pickle slices.
Nutrition Facts
1 chicken thigh with 2 tablespoons pickle sauce: 350 calories, 23g fat (9g saturated fat), 106mg cholesterol, 484mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 23g protein.
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