Fireball Bbq Chicken

1. 1

   Preheat oven to 475 degrees F.

2. 2

   In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky.

3. 3

   Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub.

4. 4

   Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking.

5. 5

   Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 12 minutes).

6. 6

   Transfer chicken to baking sheet. Place in oven and cook 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through (about 5 minutes longer).

7. 7

   Transfer to a plate and let rest 5 minutes before serving.

8. 8

   While chicken is baking, in a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.