1½ pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
2 teaspoons paprika
1 teaspoon red pepper flakes
¼ cup plus 1 tablespoon clarified butter
3 tablespoons Whole30 compatible hot sauce
Spread the chicken out in a shallow container. Season with 1 teaspoon of the salt and ½ teaspoon of the black pepper. Set aside.
In a small bowl, combine the remaining 1 teaspoon salt, remaining ½ teaspoon black pepper, ¼ cup of the olive oil, the lemon juice, garlic, paprika, and red pepper flakes and stir until combined well. Pour the mixture over the chicken, tossing to thoroughly coat. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to cook, remove the chicken from the refrigerator and let it come to room temperature.
Heat a large, dry, cast-iron skillet over high heat. Once hot, reduce the heat to medium and heat the remaining 2 tablespoons olive oil. Add the chicken thighs to the skillet and cook until browned and crispy, about 4 minutes, then flip and cook for 5 to 7 minutes more, depending on the thickness. Set the pan aside.
In a small pan over low heat, melt the clarified butter. Transfer the butter to a blender, add the hot sauce, and blend until emulsified. Spoon the sauce over the chicken in the pan, coating the chicken thoroughly. Serve immediately.
Keywords: whole30 recipes, whole30 chicken