Ingredients:

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

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and paprika, then rub the mixture evenly over both sides of the meat.
  2. Heat the avocado oil in a cast iron skillet or stainless steel pan over medium-high heat until it shimmers. Place thighs in the pan without overcrowding and sear for 6-7 minutes without moving them.
  3. Flip the chicken and cook for another 6-8 minutes until a mahogany-colored crust has formed and the meat releases naturally from the pan.
  4. Reduce heat to medium. Add the butter and minced garlic to the pan. As the butter foams, spoon the garlic butter over the chicken for 2 minutes.
  5. Stir in the fresh lemon juice and chopped parsley just before removing the chicken from the heat.