Spicy Coconut Chicken Thighs

 

I totally improvised this since I had so little Peri-Peri hot sauce left (I used all I had here), but I have coconut milk and other hot sauces. (One can never have too many hot sauces in the fridge.)

• 2 tblsp olive oil
• 1 tblsp seasoned salt
• 1/4 Peri-Peri hot sauce
• 4 skin-in bone-in chicken thighs
• 1 tblsp coconut milk
• 1 tblsp ghost pepper hot sauce

1. In a zip top bag, mix olive oil with seasoned salt and Peri-Peri hot sauce. Add chicken thighs to coat and marinate in the fridge overnight.
2. Remove the bag from the fridge and allow the chicken to come to room temperature.
3. Heat a large skillet over medium heat.
4. Arrange the chicken in a single layer in the skillet skin side down. Let brown for about 5 minutes. Turn the chicken over and brown the other side for 5 minutes. Turn the chicken over again.
5. Turn the heat down and cook covered over low heat for 10 minutes. Turn the chicken over and cook covered for another 10 minutes.
6. Remove the lid, turn the chicken over so it’s skin side down, turn the heat up to medium low and cook uncovered for 5 minutes. Remove the chicken and keep warm.
7. In a small bowl, mix together the coconut milk, ghost pepper hot sauce, and 1 tblsp of the oil from the skillet. Drizzle over the chicken (skin side up).