Happy Hour Recipe

Chill glassware

Place two highball or Collins glasses in the freezer for 5–10 minutes or fill with ice to chill while you prepare the drink ingredients.

Add fresh lemon juice, fresh lime juice, and simple syrup into a small mixing glass or shaker. Stir or shake briefly to combine (about 5 seconds).

Fill each chilled glass halfway with ice (divide 1 cup ice between the two). Pour 3 fl oz gin into each glass.

Divide the citrus-syrup mixture evenly between the two glasses (about 0.75 fl oz each). Top each with 3 fl oz chilled club soda and stir gently once to integrate.

Garnish each glass with a lemon slice and a lime wheel on the rim. Serve immediately.

Prepare and season chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut thighs into 8 equal pieces (about 2 oz each). Season both sides with kosher salt, black pepper, and smoked paprika.

Cook the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add the chicken pieces in a single layer (work in two batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked pieces to a plate and cover to keep warm.

Make the glaze

In the same skillet over low heat, add honey, hot sauce, and apple cider vinegar. Stir for 1–2 minutes until the mixture is slightly reduced and glossy. Return the cooked chicken pieces to the skillet and toss to coat evenly in the glaze for 30–60 seconds so the sauce clings to the meat.

Toast buns and assemble

Brush the insides of the 8 mini slider buns with softened butter. Lightly toast them in a clean skillet or under a broiler for 1–2 minutes until golden. Place a lettuce leaf on each bottom bun, top with a glazed chicken piece, add a pickle slice, then cap with the top bun. Serve warm.

Make the hummus

In a food processor combine drained chickpeas (reserve 2 tbsp of the liquid), tahini, fresh lemon juice, garlic clove, 1 tablespoon of olive oil, and 2 tablespoons of reserved chickpea liquid or warm water. Process until mostly smooth (~1 minute). Stop and scrape down the sides, then continue processing while slowly adding the remaining 1 tablespoon olive oil until the hummus is creamy. If needed, add up to 1–2 tablespoons more water or chickpea liquid to reach desired consistency.

Season the hummus with 3/4 teaspoon salt, 1/4 teaspoon black pepper, and fold in chopped parsley. Taste and adjust lemon, salt, or olive oil as desired.

Plate the platter

Spoon the hummus into a shallow bowl or onto a platter, drizzle a little extra virgin olive oil over the top and sprinkle a pinch of chopped parsley. Arrange carrot sticks, cucumber rounds, cherry tomatoes, and pita wedges around the hummus. Serve at room temperature.