Banging Hot Chicken Breasts

A great tasting chicken breast recipe I came up with when my hubby said he wanted spicy chicken. He really enjoys the white meat and I find it dry. But, I saw a chicken breast recipe a while back that said mayonnaise tenderized chicken breast so I based this recipe on that recommendation. Just the right amount of heat for us and the chicken was nice and tender and juicy. 
 For those of you who don't have access to Frank's RedHot Sauce, I do have a copycat recipe for it HERE

INGREDIENTS

2 chicken breasts, bone in, skin on (8 ounces each)

1/2 cup Frank’s RedHot Sauce

1/4 cup mayonnaise

1 tablespoon GF low-sodium soy sauce (I use VH brand)

1 tablespoon vegetable oil

1 teaspoon dried oregano

1/2 teaspoon hot pepper flakes

3 cloves garlic, pressed

DIRECTIONS

Place the hot sauce, mayonnaise, soy sauce, oil, oregano, hot pepper flakes and garlic in a large re-sealable plastic bag and swish to mix well.

Poke the chicken a few times with a fork to pierce the meat and add to the marinade; swish again to coat.

Refrigerate for 6 to 8 hours, swish the sauce around the chicken every couple of hours or so.

Pour the contents of the bag on a rimmed baking dish that has been coated with non-stick spray.

Bake in a pre-heated 350 degree Fahrenheit oven, uncovered, until cooked through and no longer pink near the bone, about 45 minutes to 1 hour. (If sauce begins to stick to pan, add a bit of water)

Enjoy!