A weeknight roast built on the sweet, tangy Caribbean sauce that already holds mango, tamarind, and the right amount of heat. Chicken thighs take glaze well and stay moist while the sauce caramelizes at high heat. Dinner in thirty minutes flat.

Serves 2. 35 minutes, 8 at the stove.

About 400 calories a serving, 44 g protein, 7 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 skin-on chicken thighs dry and season with salt and pepper on both sides. Heat 1 tablespoon oil in a large skillet over medium-high heat until the oil shimmers.
2. Place the thighs skin side down in the hot skillet and sear without moving them until the skin crisps and renders, about 5 minutes; set them skin side up.5 min
3. Pour 1/2 cup Caribbean style steak sauce over and around the thighs, reduce the heat to medium, and braise uncovered until the sauce bubbles at the edges and the thigh meat pulls back from the bone, about 12 minutes; tilt the pan and spoon the pooling sauce over the thighs once halfway through.12 min
4. When a knife goes through the thickest part with no resistance, the chicken is done. Squeeze 1 lime over the top and let it rest off heat for 2 minutes.

Note Swap chicken thighs for drum sticks or a halved split breast if you prefer; adjust the searing time down if using breast. Leftovers keep refrigerated for three days, good cold or reheated gently. Serve over rice, with roasted plantains, or with a crisp green salad dressed simply with lime and salt.