Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 6 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and paprika.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place chicken skin-side down and sear for 6–8 minutes without moving them, until the skin is golden and releases easily.
  3. Flip the chicken and reduce heat to medium. Add butter, minced garlic, 1 tablespoon lemon juice, and dried thyme to the pan. Baste the chicken with the foaming garlic butter for 3–5 minutes.
  4. Whisk honey, apple cider vinegar, and the remaining tablespoon of lemon juice in a small bowl. Pour the mixture over the chicken.
  5. Let the sauce bubble and reduce for 3–5 minutes, spooning the syrup over the meat until the internal temperature reaches 165°F (74°C). Garnish with fresh parsley.