Chicken thighs crisp fast in their own fat and take barbecue sauce well. This shelf gives you a ready-made glaze with honey and smoke that caramelizes on high heat, done in thirty minutes.

Serves 2. 35 minutes, 12 at the stove.

About 510 calories a serving, 31 g protein, 70 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry with paper towels and season both sides with salt and pepper. Heat a large skillet over medium-high heat until a drop of water sizzles on it. Lay the thighs skin-side down and let them sit untouched until the skin is golden and releases easily, about 8 minutes.8 min
2. Flip the thighs skin-side up, then pour 3/4 cup barbecue sauce over them, tilting the pan so the sauce coats the meat evenly. Turn heat to medium and let the sauce bubble gently around the edges.
3. Cook uncovered for 15 to 20 minutes, spooning the sauce over the thighs every few minutes, until the thickest part of a thigh reads 165°F (74°C) on a meat thermometer. The sauce will darken and caramelize on the meat.18 min

Note Swap chicken thighs for drumsticks or bone-in breasts if you prefer. Leftovers keep three days refrigerated and taste good cold or reheated gently. Serve with rice or cornbread and a bitter green salad to cut the sweetness.