MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Sweet & Hot Chicken Categories: Poultry, Dairy, Vegetables, Herbs, Chilies Yield: 8 servings 1 c Sweet pickle juice 2 tb Hot pepper sauce 1 ts Granulated garlic 1/2 ts Pepper 8 Bone-in chicken thighs MMMMM------------------------PICKLE SAUCE----------------------------- 1/2 c Sour cream 1/2 c Sweet pickles; sliced, - chopped 1/4 c Sweet pickle juice 2 ts Dill weed 1/2 ts Salt 1/2 ts Onion powder 1/4 ts Granulated garlic 1/4 ts Pepper MMMMM-------------------------SPICE RUB------------------------------ 1 tb Sweet smoked paprika 1/2 ts Granulated garlic 1/4 ts Salt 1/4 ts Pepper MMMMM-----------------------HOT SAUCE DIP---------------------------- 1 c Hot sauce 1/2 c Unsalted butter 1/2 c Brown sugar substitute blend - equivalent to 1 cup brown - sugar In a bowl or shallow dish, combine the sweet pickle juice, hot sauce, granulated garlic and pepper. Add chicken and turn to coat. Refrigerate, covered, 2-3 hours. Set oven @ 375°F/190°C. In a small bowl, combine pickle sauce ingredients until well blended. Refrigerate until serving. In another small bowl, combine the spice rub ingredients. Remove chicken from marinade, discarding marinade. Place chicken on a greased, foil-lined baking sheet. Sprinkle with spice rub. Bake 30 minutes. Meanwhile, in a small saucepan, heat hot sauce and butter until butter is melted. Whisk in brown sugar blend, simmer until sauce thickens slightly, 1-2 minutes. Remove chicken from oven. Using tongs, dunk cooked pieces into sauce; return to baking sheet. Increase oven temperature to 400°F/205°C; bake until a thermometer reads 175°F/79°C, about 10 minutes. Serve chicken with dipping sauces and, if desired, additional pickle slices. Recipe by Fay A. Moreland, Wichita Falls, Texas RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM