Memorial Day Weekend Winner: Just 3 ingredients. I pop this in the oven when I want to spend time on the patio instead of the kitchen.

This 3-ingredient oven dish is my go-to Memorial Day weekend winner when I’d rather be on the patio with a cold drink than hovering over the stove. It’s basically a no-fuss, dump-and-bake BBQ chicken that turns into something magical in the oven: the sauce reduces into a bubbling, glossy, umami-rich crust on top that looks like you worked way harder than you did. I started making this after a long workweek when I wanted real food but had zero bandwidth for chopping and marinating. Everything happens in one enameled baking pan, the oven does the heavy lifting, and the cleanup is blessedly minimal.

Serve this glossy BBQ chicken with simple, low-effort sides that you can prep ahead or toss together while it bakes: think coleslaw from a bag with a quick dressing, grilled corn on the cob, or a big green salad. It’s also great piled onto toasted buns or slider rolls with pickles for an easy sandwich situation. Add a bowl of potato chips or a store-bought pasta salad, and you’ve got a full Memorial Day spread without being stuck inside. A crisp beer, iced tea, or lemonade pairs perfectly with the sweet-savory, sticky top crust.

Servings: 4

2 to 2.5 pounds boneless, skinless chicken thighs (about 6–8 pieces)

Preheat your oven to 400°F (200°C). Place an enameled baking pan or small roasting pan on the counter so it’s ready to go. Lightly grease it if your enamel tends to stick.

Pat the chicken thighs dry with paper towels and lay them in a single layer in the enameled baking pan. It’s okay if they’re snug, but avoid stacking for the best glossy top crust.

In a small bowl, whisk together the barbecue sauce and soy sauce until smooth and glossy. This combo is what gives you that deep, umami-rich, bubbling top crust.

Pour the sauce mixture evenly over the chicken thighs, turning each piece once with tongs or a spoon to coat all sides. Finish with the smoother, rounded side of each thigh facing up so the top can caramelize nicely.

Slide the pan into the preheated oven, uncovered. Bake for 25 minutes, then carefully pull the pan out and spoon some of the sauce from the bottom of the pan back over the tops of the chicken pieces to encourage that shiny glaze.

Return the pan to the oven and continue baking for another 10–15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce around the edges is bubbling and thickened. The top of the chicken should look glossy and slightly sticky, with a rich, darkened crust forming.

If you want an extra-glossy, caramelized finish, switch the oven to broil on high for 2–3 minutes at the very end, watching closely so the sugars in the sauce don’t burn. You’re aiming for a lacquered, bubbling surface, not blackened spots.

Let the chicken rest in the pan for 5–10 minutes on the counter. The sauce will thicken even more as it cools slightly, giving you that gelatinous, umami-rich top layer. Spoon the glossy pan sauce over each piece just before serving.

You can swap the boneless, skinless chicken thighs for bone-in thighs or drumsticks; just increase the bake time by 10–15 minutes and double-check that the internal temperature hits 165°F/74°C in the thickest part, away from the bone. If you prefer chicken breasts, use smaller ones or cut large breasts in half horizontally so they cook evenly without drying out; start checking for doneness at 20 minutes. For a sweeter, more caramel-like crust, choose a honey or brown sugar–based barbecue sauce; for more heat, pick a spicy BBQ sauce or add a teaspoon of hot sauce to the mix (this would technically be a 4th ingredient, so only do this if you’re not strictly keeping the 3-ingredient rule). You can also line the pan with foil or parchment for easier cleanup, especially if you plan to broil at the end, as the sugars in the sauce can get sticky. Food safety tips: Always thaw chicken completely in the refrigerator, not on the counter. Use a clean cutting board and utensils for raw chicken, and wash your hands and any surfaces that touch the raw meat with hot, soapy water. Don’t rely on color alone to judge doneness; use an instant-read thermometer to confirm the chicken has reached 165°F/74°C. If you make this ahead, cool the chicken quickly, refrigerate within 2 hours, and reheat thoroughly until steaming hot before serving.