Step by step

Method

6 steps

1. 1

   Pat 1½ pounds boneless chicken thighs dry. Season both sides with salt, pepper, and ½ teaspoon smoked paprika.

2. 2

   Heat 1 tablespoon oil in a large skillet over medium-high. Add the chicken and cook 5–6 minutes per side, until browned and the thickest piece reaches 165°F. Move it to a plate.

3. 3

   Lower the heat to medium. Pour in ½ cup barbecue sauce and 2 tablespoons water. Stir and scrape the browned bits from the pan.

4. 4

   Return the chicken and turn it in the sauce. Cover and cook 3–4 minutes, turning once, until the sauce is glossy and the chicken is hot through.

5. 5

   Remove the lid and simmer 1–2 minutes, watching closely, until the sauce clings to the chicken. Do not let the sugar scorch on the skillet bottom.

6. 6

   Rest 5 minutes before slicing. Serve with slaw, baked beans, or rolls; spoon extra pan sauce over each piece.