Bone-in chicken thighs glaze deep and glossy under a slick of sweet barbecue sauce, cooking fast enough for a weeknight and tender enough to cut with a fork. This shelf holds everything you need for dinner.

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 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season 4 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper, then lay them skin-side down in the hot pan. Sear until the skin is brown and releases easily, about 5 minutes.
2. Flip the thighs skin-side up and cook for 2 minutes, then pour 1 cup Sweet Baby Ray's barbecue sauce over them. Reduce heat to medium and simmer, turning the thighs once and basting with sauce, until cooked through to 165°F [74°C] at the thickest part of the thigh, about 20 minutes.20 min
3. Slide the thighs onto a plate. Tilt the pan and spoon the pan sauce over them, letting the glaze pool underneath and around the chicken.

Note Swap drumsticks for thighs if that is what you have. Leftovers keep in the fridge for three days and reheat gently in a low oven. Serve with coleslaw or plain rice to cut the sweetness, or pack the leftovers cold with a green salad for lunch.