Sunday, February 2, 2020


I LOVE Firecracker Chicken, but I also LOVE lowering the caloric intake and was so excited to run across a baked recipe that lowered the oil content. The original recipe was a bit vague in actual amounts so I improvised and made it my own :D
1 cup packed brown sugar
8 ounces Frank's original hot sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon celery salt
1/4 teaspoon red pepper flakes
2 pounds boneless, skinless chicken thighs
1 tablespoon avocado oil
Prepared white rice
  • Preheat oven to 400°.
  • Line a baking sheet with foil sprayed with non-stick cooking spray. This makes for a quick and easy clean up!
  • In a small saucepan, combine the brown sugar, apple cider vinegar, brown sugar, garlic, celery salt, hot sauce and red pepper flakes. Bring to a boil and reduce to a simmer, cooking 15 minutes, stirring occasionally.
  • Rub chicken pieces with avocado oil and lay smooth side down in a single layer on the baking sheet.
  • Bake for 5 minutes.
  • Turn the chicken pieces smooth side up.
  • GENEROUSLY brush the chicken pieces with about 1/3 of the sauce.
  • Bake another 5 minutes.
  • Brush again with another third of the sauce.
  • Bake for 15 minutes until chicken is cooked through and beginning to char around the edges.
  • Serve over prepared rice with remaining sauce.

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