Chicken thighs get a quick glaze from that excellent cider vinegar with honey and ginger built right in—bright, warming, and done in thirty minutes. The acidic glaze caramelizes on the skin while the meat stays tender.

Serves 2. 35 minutes, 8 at the stove.

About 330 calories a serving, 30 g protein, 8 g carbohydrate, 19 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry with paper towels, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place skin-side down in the hot pan. Cook until the skin is golden and crispy, about 10 minutes, then flip and cook 2 minutes more.12 min
2. Pour 1/3 cup of the cider vinegar mixture over the thighs, reduce heat to medium, and simmer until the sauce reduces to a glaze and the thickest thigh reaches 165°F (74°C) at the thickest part, about 15 minutes. Tilt the pan and spoon the glaze over the thighs as they cook.15 min

Note Swap in pork chops or salmon fillets and reduce their cook time by half. Leftovers keep refrigerated three days; shred the meat and stir into rice or greens. Serve with roasted root vegetables or simple greens to balance the sweet-tart glaze.