Chicken thighs caramelize under a sticky sweet chili glaze in one pan, taking just thirty minutes. The sauce reduces to a glossy coat while the skin crisps, pulling its heat and sweetness from the bottle. Serve with rice to catch every drop.

Serves 2. 35 minutes, 8 at the stove.

About 350 calories a serving, 32 g protein, 12 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat 4 chicken thighs dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place skin side down in the pan and let them rest, skin crisping, until the pan stops sizzling underneath.
2. Cook the chicken thighs skin side down until the skin is golden brown and pulls away from the pan easily, about 10 to 12 minutes. While they cook, juice 1 lime into a small bowl and stir in 1/3 cup sweet chili sauce.11 min
3. Flip the thighs and pour the sweet chili mixture over them, letting it pool in the pan. Simmer over medium heat, spooning the sauce over the chicken every minute or two, until the sauce reduces to a glaze and the chicken reaches 165°F [74°C] at the thickest part, about 8 to 10 minutes.9 min

Note Swap chicken thighs for a salmon fillet if you have one. Leftovers keep refrigerated for three days; reheat gently on the stovetop. Serve with jasmine rice and steamed bok choy or cucumber slices to balance the heat.