Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, patted dry
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • ½ tsp (1g) smoked paprika
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (9g) garlic, smashed
  • 1 tbsp (15ml) olive oil
  • 1 sprig (2g) fresh rosemary or thyme

Instructions:

  1. Pat the meat completely dry with paper towels. Note: Any moisture will steam the meat instead of searing it.
  2. Mix the salt, pepper, garlic powder, and smoked paprika in a small bowl.
  3. Coat both sides of the thighs evenly with the spice mix.
  4. Heat the olive oil in your skillet over medium high heat until it shimmers and just begins to smoke.
  5. Add the meat in a single layer. Sear undisturbed for 5-7 minutes per side until a deep mahogany colored crust forms.
  6. Reduce the heat to medium.
  7. Add the butter, smashed garlic, and the herb sprig to the pan.
  8. Once the butter foams, tilt the pan and use your spoon to continuously pour the hot butter over the meat for the final 3 minutes.
  9. Remove from heat when the internal temperature hits 160°F (71°C).
  10. Let the meat rest for 5 minutes until it reaches 165°F (74°C).