Ingredients:

  • 1.5 lbs Boneless Skinless Chicken Thighs
  • 1.5 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado Oil
  • 4 tbsp Grass Fed Butter
  • 6 cloves Fresh Garlic, smashed
  • 4 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 1 tsp Red Chili Flakes

Instructions:

  1. Pat the chicken thighs bone-dry on both sides with paper towels to ensure a proper Maillard reaction.
  2. Season thoroughly with sea salt and cracked black pepper.
  3. Heat a 12-inch heavy cast iron skillet over medium-high heat until the avocado oil shimmers.
  4. Place chicken in the hot pan until you hear a loud, vigorous sizzle. Work in batches if necessary to avoid overcrowding.
  5. Cook for 5-7 minutes without moving the meat until the edges are golden and the meat releases easily from the pan.
  6. Turn the chicken over and cook for another 5 minutes.
  7. Reduce heat to medium and add the 4 tbsp butter, 6 smashed garlic cloves, thyme, rosemary, and 1 tsp chili flakes.
  8. As the butter foams, tilt the pan slightly and use a spoon to pour the hot garlic butter over the chicken repeatedly for 2-3 minutes.
  9. Use a thermometer to ensure the thickest part of the thigh reaches 165°F.
  10. Remove the chicken to a plate and pour the remaining pan juices over it, letting it sit for 5 minutes until the juices settle and the aroma intensifies.