Sweet Baby Ray's hickory sauce clings to chicken thighs and caramelizes in a hot pan, making a weeknight dinner that tastes like it took all afternoon. The brown sugar and smoke in the bottle do the heavy lifting while you watch it happen.

Serves 2. 35 minutes, 10 at the stove.

About 1030 calories a serving, 39 g protein, 153 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry and season with salt and pepper on both sides. When the oil shimmers, place them skin-side down and sear until the skin is golden, about 5 minutes, then flip and sear the other side for 2 minutes.
2. Pour 1 cup Sweet Baby Ray's sauce over the chicken, turning the pieces to coat them. Reduce heat to medium-low, cover, and simmer until the chicken reaches 165°F [74°C] at the thickest part, about 20 minutes, turning once halfway through. Meanwhile, start your rice according to package directions so it finishes with the chicken.20 min
3. Uncover the pan and let the sauce bubble for a minute or two until it coats the chicken in a glossy layer. Divide the chicken and sauce between two plates and serve over the rice.

Note Swap boneless thighs if you prefer; reduce cooking time to 15 minutes. Leftovers keep for three days in the refrigerator and are good cold or reheated gently. Serve with coleslaw or a green salad to cut the sweetness.