Crispy Grill Pan Chicken Thighs

Tip: click step to get into cook mode

4 skin-on, bone-in chicken thighs (about 2 pounds)

1 tablespoon plus 1 teaspoon neutral oil, such as canola or safflower oil

2 teaspoons kosher salt

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon lemon pepper seasoning

½ teaspoon cayenne

Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.