Crispy Cast Iron Chicken Thighs

Ingredients

• 1.5 lbs. bone-in chicken thighs (~4 thighs)
• ½ tablespoon garlic powder
• 1 teaspoon coarse kosher salt
• 1 teaspoon light brown sugar
• ½ teaspoon ground black pepper
• 2 teaspoons ground paprika
• 2 tablespoons avocado oil
• 3 tablespoons unsalted butter
• ¼ medium white onion (minced)
• 4 cloves garlic
• ⅓ cup chicken broth
• 2 tablespoons fresh minced chives

Steps

1. 1

   Preheat the oven to 400ºF.

2. 2

   Pat the chicken thighs dry with a paper towel and mix the dry rub. Add the garlic powder, salt, sugar, pepper, and paprika into a small dish and mix to combine. Season the chicken thighs with a dry rub on both sides. Pat the dry rub into the chicken and set aside to rest for 10 minutes.

3. 3

   Heat avocado oil in a 10 or 12-inch cast iron skillet over high heat. When the oil is hot, add the chicken thighs skin-side-down to the skillet.* Cook the chicken thighs for 6-7 minutes, jostling them with tongs a few times to be sure the skin isn’t sticking to the pan.

4. 4

   Flip the chicken and sear for 2 minutes (the chicken will not be fully cooked). Remove the chicken from the pan and remove the pan from the heat.

5. 5

   Leave the chicken drippings in the pan. Turn the heat to medium/low and add the butter. When the butter is melted, add the onion to the pan and saute for 2-3 minutes. Add the garlic and saute for 1 more minute.

6. 6

   Deglaze the pan with the chicken broth and stir all of the ingredients together.

7. 7

   Transfer the chicken back into the pan and place the pan into the oven.

8. 8

   Bake the chicken for 10-15 minutes or until the internal temperature reaches 165ºF.

9. 9

   Remove the chicken from the oven and turn the chicken a few times in the sauce or spoon the sauce on top of the chicken thighs.

10. 10

    Garnish the chicken with the fresh chives and serve.