The shelf chicken arrives already marinated in Tapatio and fajita spices, so tonight is just searing it hard and serving it with caramelized onions and wedges of lime. This is a weeknight dinner that tastes like you planned ahead.

Serves 2. 25 minutes, 20 at the stove.

About 180 calories a serving, 1 g protein, 16 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over high heat until smoking. Working in batches if needed to avoid crowding the pan, lay the marinated chicken thighs skin-side down and sear without moving them until the skin is deep brown and crisp, about 5 minutes.5 min
2. Flip the chicken and cook the second side until the meat is cooked through, another 5 to 7 minutes depending on thickness. Transfer the chicken to a plate and tent it loosely.7 min
3. Pour off all but 1 tablespoon fat from the pan. Add the large onion, sliced into thick half-moons, and scatter them across the hot surface with a pinch of salt. Let them sit undisturbed for 3 minutes while their cut sides caramelize.3 min
4. Toss the onions and cook, stirring occasionally, until they soften and char at the edges, about 5 minutes more. Taste and season with salt and pepper.5 min
5. Divide the chicken and onions between two plates. Cut the 2 limes into wedges and serve alongside for squeezing over everything at the table.

Note Swap the onions for thinly sliced poblano peppers if you have them. Leftovers keep in the refrigerator for three days and are excellent cold or shredded into tacos with tortillas and salsa. Serve with black beans and rice, or warm tortillas to make it a meal.