Ingredients:

  • 2 tbsp avocado oil
  • 2 tbsp fresh lime juice
  • 1 tsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.5 tsp chipotle powder
  • 1.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.75 lb bone-in skin-on chicken thighs

Instructions:

  1. In a small mixing bowl, whisk together the avocado oil, lime juice, apple cider vinegar, minced garlic, smoked paprika, cumin, Mexican oregano, chipotle powder, salt, and black pepper to create the marinade.
  2. Pat the chicken thighs bone-dry with paper towels. Rub the marinade thoroughly under the skin and over the surface of the meat.
  3. Allow the chicken to marinate at room temperature for at least 30 minutes to facilitate acid penetration and flavor infusion.
  4. Preheat your oven to 400°F (200°C). Place the chicken thighs skin-side down in a room-temperature cast-iron skillet.
  5. Turn the stove to medium heat. Sizzle the thighs for 8 minutes without moving them, allowing the fat to render slowly until the skin is golden-brown and crispy.
  6. Flip the chicken thighs so they are skin-side up. Transfer the skillet to the preheated oven.
  7. Bake for 35-40 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).