Place chicken thighs into the pan skin side down and reduce heat to medium high.
Cook for about 10 minutes until the skin is golden brown and crispy. Rotate the thighs halfway through this cooking time 180 degrees.
Flip over the thighs and cook for another 8-10 minutes skin side up or until meat is cooked through.
Remove from heat and place on a paper towel to remove some of the grease. Enjoy!
Notes
Always use a meat thermometer. My favorite one is the ThermaPen. I cook my chicken until it is about 155 degrees F and then let it sit for a few minutes to bring it up to temperature 160-165 degrees F. Do not cut into the chicken to see if it is cooked through. This will release all those lovely juices and dry the chicken out.