Ingredients:
- 6 chicken thighs
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1/4 cup Papa Jacks Steak & Chop marinade
- For the finishing sauce:
- 2 jalapeños, seeded and diced
- 1/4 cup hot sauce
- 1 cup maraschino cherries, drained
- 1 cup barbecue sauce
Instructions:
- Preheat your oven grill to 300°F (150°C).
- In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Season the chicken thighs evenly with the spice mixture on both sides.
- Brush a thin coat of Papa Jacks Steak & Chop marinade onto each chicken thigh.
- Smoke or bake for about 40 minutes, or until chicken reaches an internal temp of 165°F (74°C).
- In a blender, blend the jalapeños, hot sauce, cherries, and barbecue sauce until smooth.
- Once internal temperature is reached, remove the chicken from the oven or grill and dunk each thigh into the prepared finishing sauce, coating them evenly.
- Return the sauced chicken thighs to the oven or grill and cook for an additional 5 minutes to allow the sauce to set.
- Remove the Candied Cayenne Chicken from the oven or grill, let them rest for a few minutes, then serve hot and enjoy the sweet and spicy flavors!