Sweet Baby Ray's barbecue sauce does the work here, turning chicken thighs into a quick glaze that's tangy and caramelized. Four thighs in one pan means dinner in thirty minutes, even on nights when you are running on fumes.

Serves 2. 35 minutes, 10 at the stove.

About 520 calories a serving, 30 g protein, 57 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat four bone-in, skin-on chicken thighs dry with a paper towel and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay the thighs skin-side down and cook without moving until the skin is golden and renders its fat, about eight minutes; the sizzle is your cue.8 min
2. Turn the thighs skin-side up. Pour 1 cup of the barbecue sauce around them and slide the pan into a 400°F [200°C] oven. Roast until the thighs reach an internal temperature of 165°F [74°C] at the thickest part, about fifteen minutes, spooning sauce over them halfway through.15 min
3. Pull the pan from the oven and let the thighs rest for two minutes. The glaze will tighten as it cools.

Note Swap drumsticks or a whole spatchcocked chicken if thighs are out. Leftovers keep in the fridge for three days and shred into tacos or grain bowls. Serve with rice or buttered toast to catch every drop of glaze.