Crispy Barbecue Buffalo Chicken Thighs with Avocado

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  0.3 cup Hot Sauce, Frank'S RedHot
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  0.3 cup Unsalted Butter
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  3 tbsp BBQ Sauce
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  1 Garlic(3g)
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  0.3 tsp Onion powder
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  1 tsp Cayenne Pepper, Ground
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  1 tsp Vinegar, White
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  1 tsp Sugar, Granulated White
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  1 1 pinch salt to season
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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Avocado(150g)

Instructions

1. 1Mix together the Frank's RedHot sauce, butter, barbecue sauce, minced fresh garlic, onion powder, cayenne pepper, white vinegar, and sugar in a shallow bowl. Divide the mixture in half, reserving one portion in a separate container.
2. 2Pat the chicken thighs dry with paper towels, then coat evenly with the first half of the sauce mixture.
3. 3Heat a large skillet over medium-high heat until shimmering. Working in batches of 2–3 thighs, cook skin-side down for 6–8 minutes until the skin is golden brown and crispy, then flip and cook for 4–5 minutes more until the other side is golden. Transfer to a plate as each batch finishes.
4. 4Return all chicken thighs skin-side up to the skillet. Pour the reserved sauce over them and cover with a lid. Cook over medium heat for 10–12 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
5. 5Remove the lid and increase heat to medium-high. Cook uncovered for 3–4 minutes, basting the chicken with pan sauce frequently, until the sauce reduces and coats the thighs in a glossy layer.
6. 6Slice the avocados in half, remove the pit, and scoop into bowls or slice into portions.
7. 7Divide the chicken thighs and sauce evenly into 6 airtight containers while hot. Store the sliced avocado separately in a small container to prevent browning.
8. 8Serve each portion of chicken topped with fresh avocado and remaining pan sauce.