Ingredients:

  • 2 lbs (907g) bone-in, skin-on chicken thighs
  • 1 tsp (6g) kosher salt
  • 1 tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 1 tbsp (15ml) avocado oil
  • 3 tbsp (42g) unsalted butter, melted
  • 3 tbsp (42g) honey
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) apple cider vinegar

Instructions:

  1. Pat the chicken thighs bone dry with paper towels. Note: This ensures the skin fries rather than steams
  2. Season both sides generously with salt, pepper, and smoked paprika.
  3. Let the meat sit at room temperature for 15 minutes. Note: This prevents the center from staying raw while the outside burns
  4. Preheat oven to 400°F (200°C).
  5. Heat avocado oil in your skillet over medium high heat until shimmering.
  6. Place chicken thighs skin side down in the skillet. Press firmly for 30 seconds.
  7. Sear for 5-7 mins until the skin is golden brown and releases easily from the pan.
  8. Flip the chicken.
  9. Whisk together melted butter, honey, minced garlic, soy sauce, and apple cider vinegar in a small bowl.
  10. Pour the honey garlic glaze directly over each thigh.
  11. Transfer the skillet to the oven.
  12. Roast for 15-20 mins until the internal temperature reaches 165°F (74°C) and the sauce is bubbling.