Chicken thighs glazed in Hunt's honey mustard BBQ sauce, built on what's already in your cupboard. The sauce clings to skin and meat as it cooks, turning mahogany and slightly charred at the edges. Dinner in one pan in under an hour.

Serves 2. 45 minutes, 10 at the stove.

About 370 calories a serving, 34 g protein, 8 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. While the pan comes to temperature, pat four chicken thighs dry and season all over with salt and pepper.
2. Set the chicken skin-side down in the hot pan and cook until the skin is golden and crisp, about 8 minutes. Flip each thigh and cook for another 3 minutes, then pour 1 cup of the honey mustard BBQ sauce over and around them.
3. Reduce heat to medium-low and simmer the chicken in the sauce for 20 minutes, rotating thighs halfway through, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). The sauce will thicken and adhere to the meat.20 min

Note Swap in bone-in breasts or drumsticks if thighs are unavailable. Leftover chicken keeps three days in an airtight container; shred it and use on grain bowls or in sandwiches. Serve with coleslaw and cornbread or over rice to catch the glaze.