Sweet Baby Ray's barbecue sauce clings to chicken thighs and caramelizes in the oven, turning sticky and dark. This shelf holds one good thing, so we build the whole dinner around it. Serve with rice and a sharp slaw to cut the sweetness.

Serves 2. 35 minutes, 8 at the stove.

About 1280 calories a serving, 128 g protein, 61 g carbohydrate, 54 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat 4 chicken thighs dry with paper towels and season all over with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering, then add the thighs skin-side down and sear without moving them for 4 minutes until golden.
2. Flip the thighs skin-side up. Brush the top of each thigh generously with 1 cup of Sweet Baby Ray's barbecue sauce until coated. Transfer the skillet to the oven and roast for 20 minutes until the chicken reaches 165°F [74°C] at the thickest part and the glaze turns dark and sticky.20 min
3. Remove from the oven and let rest for 3 minutes before serving. The sauce will tighten as it cools.

Note Swap boneless thighs and reduce oven time to 12 minutes. Leftovers keep three days in the fridge and rewarm gently in a 350°F [175°C] oven. Serve with jasmine rice and a quick cabbage slaw dressed with vinegar and salt.