Bone-in chicken thighs get glossy and caramelized under a spiced barbecue glaze, their skin crisping while the fruit and smoke soak in. This shelf's raspberry chipotle sauce does all the heavy lifting, so you'll have dinner in thirty minutes.

Serves 2. 35 minutes, 8 at the stove.

About 590 calories a serving, 31 g protein, 58 g carbohydrate, 26 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 bone-in chicken thighs dry with a paper towel and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
2. Set the thighs skin-side down in the hot pan and cook without moving for 6 minutes, until the skin is deep golden. Flip and cook on the other side for 2 minutes, then transfer to a plate.8 min
3. Pour off all but 1 tablespoon of the fat from the pan. Return the thighs to the skillet skin-side up and pour 1 cup of the raspberry chipotle sauce over them, turning to coat.
4. Reduce heat to medium-low, cover the pan with a lid or foil, and cook for 18 minutes, until the chicken reaches 165°F [74°C] at the thickest part of the thigh. Uncover, increase heat to medium, and simmer for 2 minutes more to thicken the sauce.20 min
5. Slice 2 scallions on the bias and scatter over the glazed chicken before serving straight from the pan.

Note Swap boneless thighs or breasts if that is what you have; reduce cooking time by 5 minutes. Leftovers keep three days; reheat gently covered. Serve with white rice or roasted vegetables to catch the glaze.