Frank's kickin' BBQ is tangy and smoky enough to carry a simple pan dinner. Chicken thighs take the glaze well and stay juicy through quick cooking. Serve with rice or soft bread to soak up the sauce.

Serves 2. 30 minutes, 12 at the stove.

About 590 calories a serving, 31 g protein, 58 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry, season all over with salt and pepper, then lay them skin side down in the hot pan. Do not move them for 8 minutes until the skin is golden and releases easily from the pan.8 min
2. Flip the thighs and cook another 6 minutes on the other side until the second side browns. Pour off excess fat if there is more than 1 tablespoon in the pan.6 min
3. Stir 2 minced garlic cloves into the pan, then add 1 cup Frank's BBQ sauce and stir gently to coat the chicken. Lower the heat to medium and simmer for 10 minutes until the sauce thickens slightly and the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the thigh.10 min

Note Swap in bone-in chicken breasts if you prefer white meat, though they will cook faster (check for doneness at 8 minutes). Leftovers keep three days covered in the refrigerator and reheat gently on the stovetop. Serve with rice, coleslaw, or cornbread to catch every bit of sauce.