1 tablespoon hot sauce of your choice (Tabasco, Asian chili-garlic sauce)
1 tablespoon chopped Italian parsley
1/2 teaspoon red pepper flakes
YIELD 3 servings
Combine all the ingredients of the Glaze together, stir to mix well. Set aside.
Season the chicken with salt and pepper. Heat up a skillet and pan-fry the chicken thighs, skin side down first. Flip the chicken over and pan-fry until both sides are nicely browned and crispy.
Keep turning and cooking the chicken to make sure they are completely cooked through.
Remove from the skillet and discard the chicken fat.
Heat up the Glaze in the skillet on low heat, reduce a little before adding the chicken thighs back in. Simmer on low heat until the glaze nicely coats both sides of the chicken. Check the inside of the chicken for doneness. Serve immediately.