Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tsp (3g) garlic powder
  • ½ tsp (2g) smoked paprika
  • 1 tbsp (15ml) avocado oil
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, smashed
  • 2 sprigs (4g) fresh thyme

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels to remove surface moisture. Season generously on both sides with salt, pepper, garlic powder, and paprika.
  2. Heat avocado oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place thighs skin-side down and press lightly with tongs. Fry without moving for 7–9 minutes until the skin is deep golden-brown and releases easily.
  3. Flip the thighs to the flesh side and reduce heat to medium. Add unsalted butter, smashed garlic, and thyme. Spoon the foaming aromatic butter over the crispy skin for 2 minutes, then continue cooking for 5–7 minutes until the internal temperature reaches 165°F (74°C).
  4. Transfer the chicken to a plate or wire rack and let the meat rest for 5 minutes to allow juices to redistribute.