Sweet, savory unagi sauce transforms simple chicken thighs into something that tastes like you spent hours in the kitchen. This shelf's one true ingredient does all the work. Broil the chicken skin-side up until the glaze caramelizes and the skin crisps.

Serves 2. 25 minutes, 10 at the stove.

About 790 calories a serving, 97 g protein, 16 g carbohydrate, 35 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry with paper towels. Season the skin side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange skin-side up on a foil-lined baking sheet.
2. Broil 4 inches [10 cm] from the heat for 12 minutes until the skin begins to brown. While the chicken cooks, measure out 1/3 cup [80 ml] unagi sauce into a small bowl.12 min
3. Remove the sheet from the broiler, brush the chicken generously with the unagi sauce, and return it to the broiler. Cook for 3 to 4 minutes more until the glaze caramelizes and darkens slightly. The thickest part of the thigh should reach 165°F [74°C] when pierced with a thermometer.4 min

Note Serve with steamed rice and any green vegetable to cut the sweetness. Leftovers keep three days covered in the fridge and reheat well. Swap chicken thighs for salmon fillets or thick cod; reduce broil time to 8 minutes total for fish.