Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter, chilled
  • 4 cloves garlic, smashed
  • 1 tbsp fresh lemon juice
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the chicken thighs thoroughly with paper towels. Note: Wet chicken won't brown
  2. In a small bowl, mix the salt, pepper, paprika, and garlic powder.
  3. Coat both sides of the chicken evenly with the rub.
  4. Heat the avocado oil in a heavy bottomed skillet over medium high heat until it shimmers.
  5. Place thighs in the pan and sear undisturbed for 5-7 minutes per side until a deep mahogany crust forms.
  6. Reduce heat to medium.
  7. Add the chilled butter, smashed garlic, and rosemary sprig to the pan.
  8. Tilt the pan and continuously spoon the bubbling butter over the chicken for 2-3 minutes until the butter is nut brown and fragrant.
  9. Remove the chicken from the pan and let it rest on a plate for 5 minutes.
  10. Drizzle the remaining pan juices and fresh lemon juice over the top before serving.