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1/2 cup red hot 

1 stick butter

GF baking powder

chopped basil 

salt/pepper

Whole chicken cut up 

Coat chicken with GF baking powder and season with salt and pepper. Bake chicken in oven until chicken begins to turn golden. Meanwhile melt  butter and red hot with basil in sauce pan. Get mixture bubbling and allow to simmer a few minutes, slightly reducing it. Pour over chicken and bake until the chicken is fully cooked. I bake the chicken in a convection oven @400 degrees for  about 45 minutes. Proper cooking temperature for chicken is 165 degrees Fahrenheit. 

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This dish is a tangy and spicy and one of my husband’s favorites. He loves to BBQ the chicken. Follow same the methods for the oven except finish the chicken off after it has been sauced on the top BBQ rack.  

Use the leftovers too. This makes an awesome day old cold spicy chicken salad. Just shred up the leftover chicken and mix with mayonnaise. Add fresh basil to brighten it all up and serve in lettuce wraps.  

Live, eat, share, gluten-free and FODMAPish.