Pan-Seared Cajun Butter Chicken Thighs

Steps

1. Trim the chicken thighs to make them look nice for video purposes.
2. Open the chicken thighs up, placing them topside down.
3. In a bowl, mix together brown sugar, paprika, oregano, creole kick seasoning, fresh black pepper, and salt to create a rub.
4. Season the opened chicken with the prepared rub and crack some extra black pepper over the top.
5. Heat oil in a pan (Hex Clad or cast iron).
6. Add butter to the hot pan; wait until it melts.
7. Place the seasoned chicken thighs into the pan.
8. Cook the chicken thighs, ensuring the thickest part reaches an internal temperature of 165°F.
9. Remove the cooked chicken from the pan and set aside.
10. Reduce the heat under the pan to melt the remaining butter.
11. Add minced garlic (from a press) to the melted butter in the pan.
12. Whisk the butter and garlic mixture around for about 30 seconds until fragrant.
13. Turn off the heat and add the cooked chicken back into the pan with the sauce.
14. Tilt the pan slightly and pour some of the drippings/sauce over the top of the chicken to coat it.
15. Serve the dish.