Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp coarse sea salt
  • 4 tbsp unsalted butter
  • 0.5 tsp salt

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Any dampness will steam the skin instead of searing it
  2. Season the skin and meat generously with 1 tsp of sea salt.
  3. Heat your cast iron skillet over medium high heat.
  4. Add 4 tbsp of unsalted butter and wait until it bubbles.
  5. Place thighs skin side down, pressing lightly with tongs for 30 seconds.
  6. Cook undisturbed for 7–10 minutes until the skin is deep gold.
  7. Flip the thighs and reduce heat to medium.
  8. Cook for 10–12 minutes until the internal temperature hits 165°F (74°C).
  9. Transfer the chicken to a plate and let it rest for 5 minutes.
  10. Sprinkle with an additional 0.5 tsp of salt before serving.