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Gluten Free Baked Spicy Chicken
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 4 organic boneless and skinless chicken breasts
- ½ cup Frank's Original RedHot Cayenne Pepper Sauce - gluten free
- ½ cup raw organic honey - naturally gluten free
- ½ teaspoon McCormick Red Pepper Flakes - gluten free
- 1 tablespoon oil
- salt and pepper
- 1 tablespoon San J Tamari Soy Sauce - gluten free
- 1 tablespoon Bragg Unfiltered Raw Apple Cider Vinegar - gluten free
- 3 cloves garlic, grated
- fresh cilantro, chopped
Instructions
- Preheat oven to 400 degrees F.
- Season chicken with salt and pepper. Heat a cast iron pan to medium heat and add oil. Sear the chicken about 3 minutes per side then transfer them to a rimmed baking pan.
- Meanwhile, in a small saucepan combine the hot sauce, honey, pepper flakes, soy sauce, garlic and vinegar. Heat on low until well blended about 3 minutes.
- Drizzle ⅓ of the sauce over chicken. Reserve about ⅓ of the sauce and use the rest for basting. Bake the chicken for about 10 minutes or until chicken is done. Basting halfway. Serve with cilantro and more sauce.
