Ingredients:

  • 1.5 lbs boneless skin-on chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp ghee

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a hard sear.
  2. In a small bowl, combine the sea salt, cracked black pepper, garlic powder, and smoked paprika.
  3. Rub the spice blend evenly over both sides of the chicken to create a flavor crust.
  4. Heat the ghee in a 12-inch cast iron skillet over medium-high heat until it shimmers but does not smoke.
  5. Place the thighs in the pan, working in batches to avoid crowding, and press down slightly. Sear undisturbed for 5–7 minutes until a mahogany-colored crust forms.
  6. Flip the thighs and cook for another 5–7 minutes until a meat thermometer indicates an internal temperature of 165°F (74°C).
  7. Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before serving.