Frank's RedHot is more vinegar than heat, so it builds a bright sauce rather than a scorcher. This is a weeknight chicken that comes together in one pan while rice cooks alongside.

Serves 2. 35 minutes, 20 at the stove.

About 910 calories a serving, 38 g protein, 98 g carbohydrate, 39 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice cooking in 2 cups of salted water so it finishes while the chicken cooks. Dry 4 chicken thighs on paper towels and season all over with salt and pepper.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Place the chicken skin-side down in the pan and let it sear without moving until the skin is golden and crisp, about 8 minutes.8 min
3. Flip the chicken and cook skin-side up for another 5 minutes, then reduce heat to medium. Mince 2 cloves garlic and add to the pan with 2 tablespoons butter, stirring until the butter foams.5 min
4. Pour 1/2 cup Frank's RedHot around the chicken thighs, letting it pool in the pan. Tilt the pan to combine the hot sauce with the pan juices and baste the chicken for 8 minutes until the sauce thickens slightly and the chicken reaches 165°F [74°C] at the thickest part of the thigh.8 min
5. Transfer the chicken to plates and spoon the pan sauce over the top. Serve alongside the rice with an extra splash of Frank's on the side if you like more heat.

Note Swap the chicken thighs for breasts if that is what you have, but reduce the final simmering time to 5 minutes. Leftovers keep in the refrigerator for three days; shred the meat and toss with the sauce to stretch it over rice or into a simple broth with greens.