Sticky-glazed chicken thighs built on this sweet and smoky sauce, with rice to catch every drop. The shelf gives you the whole dish in one bottle, so dinner comes together in less than half an hour.

Serves 2. 35 minutes, 15 at the stove.

About 1240 calories a serving, 72 g protein, 144 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in 2 cups water with 1 tablespoon oil and a pinch of salt; bring to a boil, then cover and lower heat to gentle simmer for 18 minutes.18 min
2. While rice cooks, pat 1 pound boneless chicken thighs dry and season both sides with salt and pepper. Mince 2 cloves garlic and dice 1 small onion.
3. Set a large skillet over medium-high heat. Add 1 tablespoon oil, then lay chicken thighs skin side down and cook without moving until the skin is golden, about 6 minutes.6 min
4. Flip thighs, scatter diced onion and garlic around them, and cook another 3 minutes while vegetables soften.3 min
5. Pour 1 cup Hawaiian barbecue sauce over the chicken and vegetables, reduce heat to medium, and simmer uncovered until chicken is cooked through and sauce has thickened slightly, about 8 minutes. Taste and adjust salt.8 min

Note Swap chicken breasts if you prefer; they will cook in the same time. Leftovers keep refrigerated for three days and reheat gently in a skillet. Serve with steamed green beans or a simple cucumber salad to cut the sweetness.