Ingredients:

  • 4 boneless, skin-on chicken thighs (about 6-8 ounces/170-225g each)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon paprika (1.25g)

Instructions:

  1. Pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
  2. In a small bowl, combine salt, pepper, garlic powder, and paprika. Sprinkle evenly over both sides of the chicken thighs, pressing gently to adhere.
  3. Heat the olive oil in a cast iron skillet (or heavy-bottomed pan) over medium-high heat until shimmering.
  4. Place the chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
  5. Cook skin-side down for 8-10 minutes, undisturbed, until the skin is golden brown and very crispy. Avoid the temptation to move them around!
  6. Flip the chicken thighs and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Remove the chicken thighs from the skillet and let them rest for 5 minutes before serving.