Ingredients:

  • 1.5 lbs chicken thighs (bone-in, skin-on)
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp grass-fed butter
  • 1 tbsp avocado oil
  • 6 cloves fresh garlic, smashed and minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp onion powder

Instructions:

  1. Pat the chicken thighs with paper towels until the skin feels completely dry like parchment to ensure a crispy sear.
  2. In a small bowl, whisk together the sea salt, black pepper, smoked paprika, and onion powder. Coat the chicken thighs evenly with the spice rub.
  3. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Place chicken skin-side down in the pan.
  4. Sear the chicken undisturbed for 12-15 minutes to render the fat and create a mahogany-colored crust. Flip the chicken once the internal temperature reaches approximately 150°F (65°C).
  5. Add the grass-fed butter, smashed garlic, and dried oregano to the skillet. Allow the butter to foam and the garlic to become fragrant for 2-3 minutes.
  6. Stir in the lemon juice to emulsify the pan drippings. Baste the chicken continuously with the garlic butter until the internal temperature reaches 165°F (74°C).
  7. Remove from heat, garnish with fresh parsley, and let rest for 5 minutes before serving.