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Lay the boneless, skinless chicken thighs out on a plate. Generously season both sides of each thigh with flaky sea salt and freshly ground black pepper.

Place a cast-iron skillet on the stovetop and heat it over a medium-high flame until it is hot. No additional oil is needed as the chicken will cook in its own rendered fat.

Carefully place the seasoned chicken thighs into the hot cast-iron skillet. Cook without moving until deeply browned and slightly crispy on one side, approximately 7 minutes. The chicken will release its natural juices and fats.

Flip the chicken thighs and continue to cook on the second side until thoroughly cooked through, about 8 minutes. During this time, move the chicken around with a wooden spatula to ensure even cooking and to incorporate the pan drippings, which will reduce to a flavorful glaze.

Once the chicken thighs are fully cooked with a rich, golden-brown exterior, remove them from the pan and transfer to a cutting board. Allow them to rest for a few minutes before chopping into bite-sized pieces using a chef's knife and a fork.


Lay the boneless, skinless chicken thighs out on a plate. Generously season both sides of each thigh with flaky sea salt and freshly ground black pepper.

Place a cast-iron skillet on the stovetop and heat it over a medium-high flame until it is hot. No additional oil is needed as the chicken will cook in its own rendered fat.

Carefully place the seasoned chicken thighs into the hot cast-iron skillet. Cook without moving until deeply browned and slightly crispy on one side, approximately 7 minutes. The chicken will release its natural juices and fats.

Flip the chicken thighs and continue to cook on the second side until thoroughly cooked through, about 8 minutes. During this time, move the chicken around with a wooden spatula to ensure even cooking and to incorporate the pan drippings, which will reduce to a flavorful glaze.

Once the chicken thighs are fully cooked with a rich, golden-brown exterior, remove them from the pan and transfer to a cutting board. Allow them to rest for a few minutes before chopping into bite-sized pieces using a chef's knife and a fork.
