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Baked Firecracker Chicken

Firecracker Chicken
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This Baked Firecracker Chicken combines sweet honey and spicy chili sauce for bold flavors in 30 minutes! Gluten-free adaptable and perfect for weeknights or parties.

Ingredients

Scale
  • 1/2 cup hot/chili sauce (such as Frank’s Red Hot or Sriracha)
  • 1/2 cup brown sugar or honey
  • 1 tablespoon soy sauce (gluten-free for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, grated
  • 1 pinch red pepper flakes
  • 1 tablespoon oil
  • 1 pound boneless and skinless chicken breasts
  • Salt and pepper to taste

Instructions

  1. In a small saucepan over medium heat, combine 1/2 cup hot sauce, 1/2 cup brown sugar (or honey), 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 2 grated garlic cloves, and a pinch of red pepper flakes. Stir until the sugar melts into a smooth sauce, about 2-3 minutes. Remove from heat.
  2. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season 1 pound chicken breasts with salt and pepper. Add to the skillet and cook for 3-5 minutes per side until golden brown.
  3. Preheat oven to 400°F (200°C). Pour the sauce over the chicken, coating well. Bake for 10-15 minutes, basting every 5 minutes, until the chicken reaches 165°F (74°C).
  4. Slice the chicken, drizzle with remaining sauce, and serve hot.

Notes

  • Use a milder hot sauce or reduce quantity for less spice.
  • Option: Grill chicken instead of baking for smoky flavor.
  • Option: Add sliced bell peppers or onions during baking.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 months.
  • My festival-inspired dish brings bold flavors to any meal!

Allergy Information: Check for allergens in soy sauce and hot sauce. Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/baked-firecracker-chicken/