Ingredients
⅓cupFranks Red hot Sauce
¼cupmelted butter
3tbspbarbecue sauce
1tbspgarlic cloveminced
¼tsponion powder
1tspcayenne pepper
1tspwhite vinegar
1tspgranulated sweetener
1tspsalt
6pcschicken thighs
1cupavocadosliced
Preparation
Preheat oven 220°C | 430°F.
In a shallow bowl, mix together the hot sauce, butter, barbecue sauce, garlic, onion powder, cayenne pepper, vinegar, and sweetener.
Divide half of the sauce and reserve for later into a separate bowl or small cup/jug. Add the chicken thighs into the bowl and evenly coat.
Fry thighs in batches in a preheated large skillet or oven proof pan on medium-high heat until browned on all sides.
Change oven setting to grill on medium-high heat. Place all thighs back into the pan and allow to continue cooking and crisping under the grill, until cooked through.
Once completely cooked, pour the remaining sauce over the chicken thighs and serve with sliced avocado.
