Bone-in chicken thighs glazed with barbecue sauce make a fast weeknight dinner, caramelized in one pan while you tend to a side. The sauce builds depth as it reduces, with just enough heat to balance the sweetness.

Serves 2. 40 minutes, 10 at the stove.

About 590 calories a serving, 30 g protein, 57 g carbohydrate, 26 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. Season 4 bone-in chicken thighs with salt and pepper, then place skin-side down in the hot pan. Cook for 6 minutes until the skin browns, then flip and cook skin-side up for another 4 minutes.10 min
2. Pour 1 cup barbecue sauce over the chicken, reduce heat to medium, and simmer for 20 minutes, turning the thighs halfway through and spooning sauce over them as they cook, until the thighs are cooked through at 165°F [74°C] in the thickest part.20 min
3. Increase heat to medium-high and cook for 2 more minutes until the sauce thickens and clings to the chicken, tilting the pan to coat them evenly.2 min

Note Swap the thighs for drumsticks or boneless breasts, cutting cook time to 25 minutes total. Leftovers keep refrigerated for three days and reheat gently in a low oven. Serve with rice or coleslaw to cool the spice.