makes 4-6 servings
1 tablespoon grapeseed oil
6 boneless, skinless chicken thighs (just over 1 pound)
fine sea salt
freshly ground black pepper
1/2 cup barbecue sauce
1. Preheat the oven to 425 degrees. Add the grapeseed oil to a cast iron skillet and heat over high heat. Use a paper towel to remove any excess moisture from the chicken thighs and trim any excess fat. Season both sides of the chicken thighs and place them in a single layer in the skillet. Reduce the heat to medium-high and cook for 10 minutes. Flip the chicken over and cook for an additional 10 minutes.
2. Coat both sides of the chicken with barbecue sauce (about 1 tablespoon per side per piece) and place in the oven. Bake for 3 minutes, then remove from the oven and coat each side again with barbecue sauce. Bake for an additional 3 minutes, or until the chicken is cooked through and the barbecue sauce begins to blacken around the edges. Let rest 5 minutes before serving.