Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. Thoroughly pat the chicken thighs dry with paper towels to ensure maximum browning.
  2. In a small bowl, mix salt, pepper, garlic powder, and paprika; rub the mixture evenly onto both sides of the chicken thighs.
  3. Place a skillet over medium-high heat and add avocado oil, heating until it shimmers and begins to smoke slightly.
  4. Place chicken thighs in the pan, pressing down slightly, and cook undisturbed for 5–7 minutes until a deep mahogany crust forms.
  5. Flip the thighs and cook for another 5–7 minutes until the internal temperature reaches 165°F (74°C).
  6. Reduce heat to medium, then add butter, smashed garlic, and thyme to the pan.
  7. Tilt the pan and spoon the foaming flavored butter over the chicken continuously for 1–2 minutes.
  8. Remove chicken from the pan and let it rest on a plate for 5 minutes before serving.