Chicken Recipe

Prepare and season chicken

Pat the Jidori chicken thighs dry with paper towels. Score the skin lightly in a couple of places with a sharp knife (do not cut into the meat). In a small bowl combine kosher salt, black pepper, smoked paprika, and garlic powder. Rub the chicken all over with olive oil, then evenly season with the spice mix. Squeeze the lime juice over the chicken and let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Bring to room temperature

If refrigerated, remove the chicken 20–30 minutes before cooking so it comes closer to room temperature for even cooking.

Pan‑sear and roast

Preheat oven to 425°F (220°C). Heat a large oven‑safe skillet over medium‑high heat and add the neutral oil. When shimmering, add the chicken thighs skin side down, pressing lightly so the skin makes full contact. Cook undisturbed until the skin is deep golden brown and crisp, about 6–8 minutes. Reduce heat slightly if the skin is browning too fast. Flip the thighs and add the butter to the pan. Spoon melted butter over the meat for 30 seconds.

Finish in the oven

Transfer the skillet to the preheated oven and roast until an instant‑read thermometer inserted into the thickest part reads 165°F (74°C), about 10–12 minutes depending on thickness. Remove skillet from oven and transfer chicken to a clean plate, tent with foil and rest 5 minutes. Reserve pan juices in the skillet.

Optional pan sauce

If you want a quick pan sauce, return the skillet to medium heat, pour in the stock and scrape up browned bits, simmer 1–2 minutes until slightly reduced. Spoon over the rested chicken.

Prepare cheese crisp

While chicken rests, wipe the skillet lightly of excessive fat leaving a thin coating. Return skillet to medium heat. Combine the grated cheddar, mozzarella and parmesan with the black pepper. Spoon small mounds (about 1/4 cup each) of the cheese mixture into the hot skillet, flattening each mound into a 3–4 inch circle. Cook until edges are bubbling and turning golden, about 2–3 minutes. Use a thin spatula to lift and transfer each cheese crisp onto a sheet of parchment to cool briefly — they will firm up and become crisp on the edges while still slightly pliable in the center.

Melt cheese over chicken

Place each rested chicken thigh skin‑side up on a baking sheet or back in the oven‑safe skillet. Drape a warm cheese crisp over each thigh so it melts and conforms to the chicken. If needed, return to the 425°F oven for 1–2 minutes to further meld the cheese to the chicken (watch closely to avoid over‑browning). Sprinkle chopped cilantro over the cheese if using.

Prepare avocado

Cut the avocado in half, remove the pit and scoop flesh into a bowl. Lightly mash with a fork leaving some texture. Stir in 1/2 tablespoon fresh lime juice and 1/4 teaspoon sea salt. Taste and adjust seasoning.

Assemble and serve

On each plate place a spoonful of mashed avocado. Set a cheese‑topped Jidori chicken thigh next to the avocado. Garnish with thinly sliced red onion, microgreens or chopped cilantro, and a final squeeze of lime if desired. Spoon any optional pan sauce around the chicken. Serve immediately.