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Ingredients
- Bone in skin on chicken, however much will fit in a single layer of a baking dish or Dutch oven
- 1 tablespoon kosher salt
- 1 teaspoon smoked black pepper (can use regular)
- 1 teaspoon smoked paprika
- 2 teaspoon liquid smoke
- 3 tablespoons brown sugar (dark or light)
- 1 tablespoon hot sauce (the red kind in the glass bottle)
- 1 teaspoon crushed red pepper flakes
- 1 +1/2 cups cider vinegar
Preparation
Step 1
Pour your vinegar into a dutch oven or deep baking dish.
The vinegar is a base that tenderizes it and infuses it with all of the other flavors but once you add everything else to the vinegar in the next step it becomes just a base. However, your kitchen will smell like cider vinegar and it WILL clean your sinuses out when you open the lid so if you can’t deal with that then you should have someone make this chicken for you :).
Now add in all of your other stuff, everything except the chicken.
Stir that up good until the sugar is dissolved. The vinegar helps this happen pretty fast.
After that time, remove lid and keep pot in oven. Place oven on broil for 15-20 minutes to brown and crisp skin, watching carefully so chicken doesn’t burn.
Combine all ingredients except for chicken in enamel Dutch oven, or other baking dish. Stir well until sugar is dissolved.
Place chicken in pot, skin side down. Cover and place in 300 degree oven for 45 minutes. Remove pot from oven and flip chicken. Cover again and return to oven for another 45 minutes.
Remove lid and place oven on broil. Broil for 20 minutes, or until skin is nicely browned and somewhat crispy on top, watching carefully so that it does not burn (this may take significantly less time in your oven as they vary).
Spoon additional pan juices over to serve.