Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Pat the chicken thighs completely dry using paper towels. Note: Any dampness will create steam and prevent browning
  2. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Rub the spice paste evenly over both sides of the chicken thighs. Note: This creates a barrier that helps the meat sear
  4. Heat a cast iron skillet or heavy bottomed stainless steel pan over medium high heat.
  5. Test the heat by dropping a bit of water in the pan; it should sizzle away instantly.
  6. Arrange thighs in the pan without overcrowding. Note: Leave space between pieces so they don't steam
  7. Sear undisturbed for 5-7 minutes per side until a deep mahogany crust forms.
  8. Reduce heat to medium and cook for another 2-4 minutes, flipping occasionally.
  9. Use a thermometer to ensure the internal temperature reaches exactly 165°F (74°C).
  10. Remove chicken from the pan and let the meat rest for 5 minutes.