Directions

1. 1

   Pat the chicken thighs dry using paper towels. Using sharp kitchen shears, carefully cut along the length of each thigh to remove the bone, staying as close to the bone as possible to preserve the meat. Once you reach the joint at the end, trim around the cartilage and completely remove the bone.

2. 2

   Trim away any excess skin or fat that hangs loosely from the thighs, but avoid removing too much skin as it will shrink during cooking.

3. 3

   Using a meat pounder, gently flatten each deboned thigh to an even thickness, or make a shallow cut in the thickest part using your kitchen shears to help it cook uniformly.

4. 4

   Place the chicken thighs skin-side up on your work surface and evenly sprinkle the kosher salt over the skin.

5. 5

   Heat a large cast iron skillet over medium-high heat. Add the ghee and let it melt. Once shimmering, carefully place four chicken thighs into the pan skin-side down.

6. 6

   Season the top (meat side) of the chicken with your chosen seasoning blend. If your blend does not already contain salt, add a little extra kosher salt to taste.

7. 7

   Allow the chicken to cook without moving for 7 to 10 minutes, rotating the pan 90 degrees halfway through to ensure even heat distribution. Cook until the skin is deep golden brown and crispy.

8. 8

   Flip the chicken over and cook for 3 more minutes until cooked through, reaching an internal temperature of 165°F. Transfer to a wire rack and let rest for 5 minutes.

9. 9

   Repeat steps 5 through 8 with the remaining four chicken thighs. Slice and serve hot.