Frank's RedHot vinegar sauce takes on ginger's warmth here, glazing chicken thighs in a quick pan until the sauce clings and caramelizes. The heat is tempered by the sweetness in the bottle itself, making this a weeknight dish that tastes considered without the fuss.

Serves 2. 30 minutes, 20 at the stove.

About 440 calories a serving, 30 g protein, 7 g carbohydrate, 32 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat two bone-in chicken thighs dry with paper towels and season all over with salt and pepper. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until just smoking.
2. Lay the thighs skin-side down in the hot pan and cook until the skin is golden and crisp, about 5 minutes, without moving them. Flip the thighs and cook the other side for 3 minutes.8 min
3. Pour 1/2 cup Frank's RedHot around the thighs, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and simmer, turning the thighs once, until the sauce reduces and coats them thickly and the internal temperature reaches 165°F [74°C], about 10 minutes.10 min
4. While the chicken cooks, melt 1 tablespoon butter in a separate small skillet over medium heat. Add 1/2 small onion thinly sliced and 2 minced garlic cloves, cooking until soft and fragrant, about 4 minutes.4 min
5. When the chicken is done, pull the thighs to one side of the pan, spoon the warm onion and garlic mixture over them, and taste the sauce for salt and pepper. Serve the chicken and onions together with the glaze spooned over, with rice or bread to soak it up.

Note Swap skin-on chicken breasts if you prefer, though thighs stay juicier. Leftovers keep three days refrigerated and shred well into rice bowls or grain salads. Serve with white rice, roasted root vegetables, or crusty bread.