Ingredients:

  • 1.5 kg bone-in, skin-on chicken thighs (approx. 4-6 large thighs)
  • 15 ml avocado oil or grapeseed oil
  • 10 g Kosher salt
  • 5 g smoked paprika
  • 5 g garlic powder
  • 2.5 g onion powder
  • 2.5 g cracked black pepper
  • 1.25 g cayenne pepper

Instructions:

  1. Prep the oven. Move your oven rack to the top position, about 4 to 5 inches from the broiler element. Preheat your broiler to high.
  2. Dry the chicken. Use paper towels to pat the 1.5 kg bone in, skin on chicken thighs completely dry. Squeeze them firmly until no moisture remains on the skin.
  3. Oil the meat. Drizzle 15 ml avocado oil over the thighs. Rub it in thoroughly, making sure the underside is coated too.
  4. Mix the spices. In a small bowl, combine 10 g Kosher salt, 5 g smoked paprika, 5 g garlic powder, 2.5 g onion powder, 2.5 g black pepper, and 1.25 g cayenne pepper.
  5. Season the thighs. Sprinkle the spice mix evenly over both sides of the chicken. Ensure the skin side is heavily coated for a crusty finish.
  6. Arrange on pan. Place the chicken skin side down on the baking sheet.
  7. Initial broil. Slide the pan under the broiler for 5 minutes until you hear a vigorous sizzle and the edges start to brown.
  8. The flip. Carefully flip the thighs so they are skin side up.
  9. Finish cooking. Broil for another 6 to 7 minutes until the skin is dark golden and crackling with tiny bubbles.
  10. Check temperature. Use a thermometer to ensure the thickest part reaches 165°F. Pull them out immediately once they hit the mark.
  11. Rest the meat. Transfer to a plate and let them sit for 5 minutes. This allows the juices to redistribute so they don't run out when you bite in.