#bagchicken

chicken thighs 

big zip-loc bag 

butter

olive oil

kosher salt

peppercorns + pepper grinder

cayenne pepper

turmeric 

allspice 

preheat oven -- 450 degrees

Put all chicken thighs into zip-loc, make sure there remains plenty of room to move around.

Add enough olive oil to bag to coat the chicken.

Add about a tablespoon each of cayenne, turmeric, and all spice.

Crack a ton of pepper into the bag, I mean a ton, go crazy.

Once everything is in the bag, close it up and just start kneading everything around until the mixture is even throughout and chicken is well coated. Let sit for 20 minutes.

Remember you're supposed to have your oven at 450 by this point, so get it going if you forgot. Have a baking sheet ready to receive seared chicken,  I like to put it right next to the stove.

While bag is sitting, get some oil and butter in a pan.  More oil than butter.  Oil isn't going to burn but butter will, and we want that in this case.  I had some things catch fire when I did this, just remove the pan until the flames go down, it only helps the flavor.

We are going to sear the chicken on each side 1 or 2 at a time and then transfer them to the baking sheet.

Get that heat going as high as you can on the pan until the butter starts to change color.  Immediately add your first thigh.

Searing should be about 1 minute per side depending on how hot your pan is.  If it isn't hot enough, it won't happen at all, so crank it.  Once one side of the chicken starts to get a little brown and black in places flip it. 

When both side are equally toasted transfer to baking sheet and do the next one until all thighs are seared.  

Now bake in over for about 15 minutes.  You want the outside to have a nice brown crust all over and the inside to be moist and not pink.