Bone-in thighs take a glaze of that sweet, smoky sauce and turn glossy under the broiler while bitter greens sauté on the stovetop. Two pans, thirty minutes, the kind of dinner that feels like you cooked.

Serves 2. 35 minutes, 15 at the stove.

About 610 calories a serving, 32 g protein, 60 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to high and line a sheet pan with foil. Pat 4 chicken thighs dry and set skin-side up on the pan, then brush the skin generously with 1 cup barbecue sauce and season with salt and pepper. Broil 6 inches from the heat for 20 to 24 minutes, until the skin is caramelized and an instant-read thermometer inserted into the thickest part reads 165°F [74°C], turning the pan halfway through if the sauce brown22 min
2. While the chicken cooks, mince 2 cloves garlic. Trim 4 ounces bitter greens and cut into 2-inch [5 cm] pieces. Heat 2 tablespoons oil in a large skillet over medium heat, add the garlic and cook until fragrant, about 30 seconds.1 min
3. Add the greens to the skillet with a pinch of salt and cook, stirring, until wilted and tender, 5 to 7 minutes. Taste and adjust salt and pepper. Spoon onto two plates and set a chicken thigh on each, spooning any pan juices around.6 min

Note Swap bone-in thighs for drumsticks or a split chicken breast if you prefer. Leftovers keep refrigerated for three days and are good cold or reheated. Serve with rice or cornbread to catch the sauce, or a tangy slaw to cut the sweetness.