Boneless chicken thighs glazed in that hot spicy barbecue sauce, finished in the oven until the edges char and caramelize. Quick pickled onions cut through the heat and give you something bright to eat alongside. A solid weeknight dinner that comes together in under thirty minutes.

Serves 2. 30 minutes, 12 at the stove.

About 810 calories a serving, 65 g protein, 63 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Slice one medium onion into thin rings; place half in a small bowl with 1/4 cup vinegar and a pinch of salt, and set aside to pickle while you cook. Pat the chicken thighs dry with paper towels and season with salt and pepper on both sides.
2. Heat 1 tablespoon oil in a skillet over high heat until it shimmers. Lay the chicken thighs skin-side down and let them sit untouched for four minutes until golden, then turn and cook for two minutes on the other side.6 min
3. Pour one cup of the barbecue sauce over the chicken, tilting the pan to coat it evenly. Transfer the skillet to the oven and roast for twelve minutes until the chicken reaches 165°F [74°C] at the thickest part and the sauce has darkened at the edges.12 min
4. Pull the skillet from the oven and let it rest for two minutes. Serve the chicken with the pickled onions scattered over the top and their vinegar drizzled around the plate.2 min

Note Swap boneless thighs for bone-in chicken breasts if you prefer; add two minutes to the roasting time. Leftovers keep for three days in a covered container and are good cold or reheated gently in the oven. Serve alongside rice, coleslaw, or toast to catch the sauce.