Fireball Bbq Chicken

Directions

1. 1
   Preheat oven to 475 degrees F.
2. 2
   In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky.
3. 3
   Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub.
4. 4
   Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking.
5. 5
   Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 12 minutes).
6. 6
   Transfer chicken to baking sheet. Place in oven and cook 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through (about 5 minutes longer).
7. 7
   Transfer to a plate and let rest 5 minutes before serving.
8. 8
   While chicken is baking, in a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.