Chicken Marinade 

Whisk together the marinade ingredients in a large measuring cup. Place the chicken in a large zipperlock bag and pour the marinade on the bag. Carefully squeeze out the air, seal the bag and refrigerate for 2 hours.

Spice Rub

Preheat the oven to 375 degrees F. In a small bowl, whisk together the paprika, kosher salt, black pepper, and garlic powder. After its 2-hour marinate, transfer the chicken thighs, skin side-up to a sheet pan and pat the chicken dry. Discard the marinade. 

Sprinkle the spice rub on the chicken, coating each piece liberally. Use all of the spice rub. 

Bake the chicken on the center rack for 30 minutes. 

Sweet Dill Pickle Sauce

In a medium bowl, stir together sour crean, chopped sweet pickles, garlic powder, onion powder, kosher salt, black pepper and chopped fresh dill. Add about 1 tablespoon of sweet pickle juice and stir well to fully combine. Set the Sweet Dill Pickle Sauce aside until ready to use. 

Sweet Hot Sauce

About 5 minutes before the chicken comes out of the oven, make the Sweet Hot Sauce. In a medium sauce pan, combine 1 cups of Frank’s Red Hot Sauce and ½ cup of unsalted butter. Heat over medium-low heat until the butter is melted. Whisk in the ¼ cup of brown sugar and whisk while simmering for about 2 minutes. Cut the heat and set aside. 

After 30 minutes in the oven, pull the chicken out and increase the oven temperature to 400 degrees F. Use tongs to carefully dunk each chicken thigh into the Sweet Hot Sauce, fully coating each thigh in the sauce – set the coated thighs back on the sheet tray as you go. 

Place the sheet pan back in the oven on the center rack and bake for an additional 10-15 minutes, until the chicken thighs reach an internal temperature of 170-175 degrees F. Transfer the remaining Sweet Hot Sauce to a small dish. 

Serve the Sweet Hot Chicken with the remaining Sweet Hot Sauce and the Sweet Dill Pickle Sauce.