Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp avocado oil
  • 2 tbsp unsalted butter

Instructions:

  1. Dry the chicken thighs aggressively with paper towels until the skin feels tacky. Apply the dry rub (salt, pepper, paprika, garlic powder, and onion powder) to all sides, pressing spices into the skin.
  2. Place avocado oil in a 12-inch cast iron skillet over medium heat until the oil shimmers.
  3. Place chicken thighs skin-side down in the skillet. Cook undisturbed for 8–10 minutes until the skin is mahogany-colored and releases easily from the pan.
  4. Flip the thighs and add unsalted butter to the skillet.
  5. As the butter foams, spoon it over the crispy skin for 1–2 minutes.
  6. Cook until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan when it hits 160°F (71°C) and let rest for 5 minutes to allow for carry-over cooking.