Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp water

Instructions:

  1. Pat the chicken thighs thoroughly dry with paper towels. Note: This is the most important step for a crisp crust.
  2. In a small bowl, combine garlic powder, smoked paprika, salt, and pepper.
  3. Sprinkle the mixture evenly over both sides of the meat, pressing the spices into the flesh with your fingers.
  4. Heat olive oil in a cast iron or stainless steel skillet over medium high heat until it shimmers and begins to smoke slightly.
  5. Carefully place the thighs in the pan and sear undisturbed for 5-7 minutes per side until a deep golden brown crust forms.
  6. Use a thermometer to check that the internal temperature reaches 165°F (74°C).
  7. Remove the chicken to a plate.
  8. Immediately reduce heat to medium, add minced garlic and lemon juice to the pan drippings, and scrape the bottom for 30 seconds until the sauce is velvety.
  9. Pour the pan sauce over the chicken and let the meat rest for 5 minutes before serving.