Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs)
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp onion powder

Instructions:

  1. Pat the chicken thighs aggressively with paper towels until the skin feels completely dry to the touch.
  2. In a small bowl, combine the salt, pepper, garlic powder, paprika, thyme, and onion powder.
  3. Season the meat generously on all sides, avoiding overloading the skin to prevent spices from burning.
  4. Place a 12-inch cast iron skillet over medium-high heat until the oil begins to shimmer and just barely smoke.
  5. Place the thighs skin-side down in the pan. Cook undisturbed for 7–9 minutes until the skin releases naturally and looks deep mahogany-brown.
  6. Flip the thighs over and lower the heat to medium.
  7. Cook the underside for another 6–8 minutes, ensuring the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
  8. Remove from the pan and let the meat rest for 5 minutes on a cutting board to allow juices to redistribute.