Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: This is the most important step for a crust.
  2. Season both sides generously with 1 tsp kosher salt, 1/2 tsp cracked black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
  3. Heat 2 tbsp avocado oil in a cast iron skillet over medium high heat until it shimmers and just begins to smoke.
  4. Place chicken thighs in the pan. Cook undisturbed for 6-8 minutes until a mahogany colored crust forms and the meat releases easily from the pan.
  5. Flip the thighs and reduce heat to medium.
  6. Add 3 tbsp unsalted butter and 3 cloves smashed garlic cloves to the skillet.
  7. Continuously spoon the foaming garlic butter over the chicken for 6-10 minutes, until the internal temperature reaches 74°C (165°F).
  8. Remove from heat and drizzle with 1 tbsp fresh lemon juice.
  9. Garnish with 1 tbsp chopped fresh parsley.
  10. Let the meat rest for 5 minutes before serving. Note: Resting lets the juices redistribute so they don't run out on the plate.