Grilled Chicken Thighs

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  Brown sugar(15g)
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  1 tablespoon kosher salt
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  Garlic powder(15g)
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  Paprika, Ground(15g)
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  Onion powder(8g)
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  1½ teaspoons freshly cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Thigh, Boneless Skinless(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Combine the brown sugar, garlic powder, paprika, and onion powder in a small bowl. Drizzle in the olive oil and stir until a paste forms.
2. 2Pat the chicken thighs dry with paper towels. Rub the spice paste evenly over all sides of the chicken, coating thoroughly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 12 hours for deeper flavor).
3. 3Heat a large skillet or cast-iron pan over medium-high heat until a drop of water sizzles on contact, about 2–3 minutes. Lightly oil the pan if needed.
4. 4Place the chicken thighs skin-side down in the hot pan. Cook for 6–8 minutes over medium-high heat until the skin is golden brown and releases easily from the pan.
5. 5Flip the chicken and cook for 5–7 minutes more over medium-high heat. Continue cooking, turning occasionally, until the internal temperature reaches 165°F when measured at the thickest part of the thigh (avoid touching bone).
6. 6Transfer the chicken to a cutting board and let rest for 5 minutes.
7. 7Divide the cooled chicken evenly into 6 airtight containers while still warm, then refrigerate. Store for up to 4 days, or freeze for up to 3 months.