Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp dried parsley
  • ½ tsp paprika

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the salt, pepper, and garlic powder, then evenly coat both sides of the thighs.
  2. Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat until it shimmers and begins to smoke.
  3. Place chicken thighs in the pan without crowding. Sear for 5–7 minutes per side without moving them until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  4. Lower the heat to medium and add the unsalted butter to the same pan. Once foaming, stir in the minced garlic and paprika and sauté for 60 seconds until fragrant.
  5. Stir in the lemon juice and parsley, scraping up the browned bits (fond) from the bottom of the pan.
  6. Return the chicken to the pan and spoon the garlic butter glaze over the meat for 1 minute before serving.