Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 2 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 tsp apple cider vinegar

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Season both sides generously with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  3. Heat 1 tbsp avocado oil in your skillet over medium high heat until it shimmers.
  4. Add the thighs and sear for 5–7 minutes per side until they develop a deep, mahogany colored crust. Do not move them around; let them sit.
  5. Reduce the heat to medium. Push the chicken to the sides of the pan to create a hole in the center.
  6. Add 4 tbsp unsalted butter to that center spot. Once it foams, stir in 6 cloves of minced garlic and sauté for 1 minute until it smells fragrant but hasn't turned brown.
  7. Whisk in 2 tbsp honey, 1 tbsp low sodium soy sauce, and 1 tsp apple cider vinegar.
  8. Spoon the bubbling sauce over the chicken repeatedly for 2–3 minutes. Note: This basting process glazes the meat.
  9. Continue cooking until the internal temperature reaches 175°F (79°C). According to [USDA Food Safety guidelines](https://fdc.nal.usda.gov), poultry is safe at 165°F, but thighs actually taste better and have a more tender texture at 175°F.