Buffalo Chicken Thighs

These thighs are a tasty and saucy alternative to chicken wings - minus the deep frying and the bones. Use a bbq sauce of your choice with as much heat (Tabasco) as you would like. Pair with raw vegges and dip, steamed or roasted veggies of your choice.


Ingredients
6-8 chicken thighs, skinless & boneless
1/2 cup bbq sauce
1 tbsp Tabasco Sauce
1 tsp Franks Red Hot Sauce
1 tbsp vegetable oil

Directions
Cut chicken thighs in half, so that they resemble the shape of chicken wings. Lightly coat a large frying pan with vegetable oil and set over medium-high heat. Add chicken. Cook until golden, 2-3 minutes per side.

Meanwhile, in a small bowl, stir together bbq sauce, Tabasco, and Franks.

When chicken is golden on both sides, remove to a larger plate. Pour 1/4 cup water into pan. Stir water in pan, scraping up any brown bits from the bottom of the pan. Stir in bbq sauce mixture, then return chicken to pan.

Turn pieces to coat with sauce. Reduce to medium-low. Cover and simmer, turning chicken occasionally until cooked through 8-12 minutes.

Place on plates and pour sauce over top. Serve with a side of veggies. I roasted green pepper slices tossed in Greek salad dressing and fresh ground pepper.