Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, smashed

Instructions:

  1. Use paper towels to pat each chicken thigh completely dry to ensure a professional sear.
  2. Coat both sides of the chicken evenly with the seasoning blend (salt, pepper, smoked paprika, garlic powder, and onion powder), pressing the spices into the meat.
  3. Place a 12-inch cast iron or non-stick skillet over medium-high heat. Add the avocado oil and wait until it shimmers or barely begins to smoke.
  4. Carefully place thighs in the pan, avoiding crowding. Press down slightly with tongs.
  5. Cook undisturbed for 6–8 minutes until the chicken releases naturally from the pan with a deep brown crust.
  6. Flip the thighs over and cook for another 5–7 minutes.
  7. Reduce heat to medium. Add the unsalted butter and smashed garlic. Once the butter foams, spoon it over the chicken for 60 seconds.
  8. Use a meat thermometer to verify the thickest part of the thigh reaches 165°F (74°C).
  9. Transfer to a plate and let the meat rest for 5 minutes before serving.