- 1 package of 6-8 boneless skinless chicken thighs
- 1/3 cup red hot
- 1 Tbsp. white vinegar
- 1/2 tsp. cayenne pepper (adjust more or less for your spice preference)
Preheat oven to 400 degrees. Brown the chicken thighs on the stovetop for about 5 -7 minutes. Transfer to a baking dish with cooking spray. Mix remaining ingredients in a bowl and pour over chicken. Cook in oven at 350 for 25 minutes.
Serve with homemade Low Fat Ranch Dressing. I make mine by using the Hidden Valley packets for dip but sub nonfat greek yogurt instead of sour cream. Tonight I served with Simple Herb Roasted Potatoes.