1. Preheat oven to 475 degrees F. 2. In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky. 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. Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking. 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. 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. Transfer to a plate and let rest 5 minutes before serving. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
