Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 2 tbsp avocado oil or ghee
  • 1 tsp fine grain sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano or thyme
  • 0.25 tsp cayenne pepper

Instructions:

  1. Position your oven rack in the center and preheat to 425°F (218°C). Line a rimmed baking sheet with foil and place an oven-safe wire cooling rack on top to ensure 360-degree airflow.
  2. Pat the chicken thighs completely dry with paper towels to remove surface moisture, which prevents steaming and ensures a golden crust.
  3. In a large mixing bowl, toss the chicken thighs with avocado oil or ghee until every crevice is thoroughly coated.
  4. In a small bowl, combine the sea salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper.
  5. Sprinkle the dry rub over the chicken and use your hands to massage the spices into the meat.
  6. Arrange the chicken thighs flat on the wire rack, ensuring they are not rolled up, to maximize surface area exposure to the heat.
  7. Bake for 20 to 25 minutes. Use an instant-read thermometer to verify the internal temperature has reached the 'sweet spot' of 175°F to 185°F for optimal collagen breakdown.