I don’t know if you remember, or were around way back in 2014, when I made this firecracker salmon.
It has been a favorite and we make it all the time. I know it’s a reader favorite, too, so I had to make a chicken version of it. I am always looking for a new way to jazz up those chicken breasts in my freezer.
These are seared and then put in the oven and basted, you could easily grill these, as well. This firecracker chicken is spicy, like the name suggests, but in a good way, because it’s a little sweet from the brown sugar.
This sauce is so addictive. Next time I am making some extra sauce to keep in the refrigerator to dip ALL THE THINGS into.
I served this with roasted broccoli (in the oven the same time as the chicken) and steamed rice. Perfect for a weeknight meal.
- ½ cup of Hot Sauce, Frank's Red Hot or Louisiana
- ½ cup of Brown Sugar
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Apple Cider Vinegar
- 2 cloves of Garlic, minced
- Pinch of Red Pepper Flakes
- Kosher Salt & Black Pepper
- 1 lb. of Chicken Breast, boneless and skinless
- 1 tablespoon of Olive Oil
- Preheat the oven to 400 degrees.
- Heat the hot sauce, brown sugar, soy sauce, apple cider vinegar, garlic, and red pepper flakes into a small saucepan over medium heat until the sugar dissolves into the sauce. Remove from heat. Set aside ¼ cup of the sauce into a ramekin for dipping.
- Sprinkle the chicken with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until it has a golden brown sear.
- Transfer chicken to an ovensafe pan and bake for 10-15 minutes, basting with the sauce every 5 minutes, until cooked.
Happy Cooking, The Barbee Housewife