Chicken thighs, with bone and skin
4 thigh (6 oz ea) (680g)
2 oz (57g)
1/4 tbsp, ground (1g)
1/2 tbsp (7mL)
4 dash (1g)
Combine blue cheese and thyme in a small bowl.
Loosen chicken skin and gently spread cheese mixture beneath the skin, being careful not to tear the skin. Massage skin to spread it around evenly.
Sprinkle paprika on all sides of the chicken.
Heat the oil in a frying pan over medium heat. Place chicken skin side down into pan and cook for 5 minutes. Flip and cook for an additional 5-7 minutes until internal temperature reaches 165 F (75 C). Serve.