Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 1/3 cup Dijon mustard
  • 1/4 cup raw wildflower honey
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dried thyme
  • 1 tbsp unsalted butter, cold

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a proper sear. Season both sides evenly with kosher salt, cracked black pepper, and smoked paprika.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until the oil shimmers. Add the chicken thighs to the pan and sear for 5 minutes per side until a golden-brown crust forms and the internal temperature reaches 160°F (71°C) and then flip for 4 minutes, total sear time is 9 minutes.
  3. Remove and rest. Transfer chicken to a plate; keep the pan on the heat.
  4. Sauté aromatics. Toss in 2 cloves minced garlic and 1/2 tsp dried thyme for 30 seconds until fragrant but not brown.
  5. Deglaze the pan. Pour in 1 tbsp ACV, scraping up all the brown bits from the bottom.
  6. Whisk in the mustard/honey mixture and simmer for 2 minutes until the bubbles slow down and thicken.
  7. Turn off the heat, whisk in the cold butter, and return the chicken to the pan to coat. Serve immediately.