Boneless Jidori thighs develop exceptional caramelization in cast iron while staying tender and juicy inside. The pan drippings enrich the garlic butter rice underneath, creating a deeply savory chicken dinner with crisp edges and rich roasted flavor.

Ingredient List

• 2 lb Jidori Boneless Skinless Chicken Thighs
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Seasoning

• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder

Garlic Butter Rice

• 1 cup jasmine rice
• 2 tbsp butter
• 3 garlic cloves, minced
• 2 cups chicken stock
• 2 tbsp chives, finely sliced

Process

1. Pat chicken thighs dry thoroughly and season with kosher salt, black pepper, garlic powder, smoked paprika, and onion powder.
2. Heat cast iron skillet over medium-high heat.
3. Add neutral oil and sear chicken thighs 5–6 minutes per side until deeply golden and caramelized.
4. Cook until internal temperature reaches 175°F. Transfer chicken to rest.
5. Lower heat and add butter and garlic to the same pan. Cook 1 minute until fragrant.
6. Add rice and stir for 1 minute to coat in butter and pan drippings.
7. Add chicken stock and bring to a simmer. Cover and cook 15–18 minutes until rice is tender.
8. Return chicken thighs over rice for the final 2–3 minutes to warm through.
9. Finish with fresh chives before serving.