Start with bone-in, skin-on chicken thighs. Trim off any excess skin or loose flaps hanging off the edges.

Place the thighs skin-side up on a sheet pan. Pat them very dry with paper towels.

Season the skin side with salt only. Don’t add other seasonings to the skin — they’ll burn.

Flip the thighs over and pat the meat side dry and season with Montreal chicken seasoning or any chicken seasoning you like.

Start on a cold griddle (important) and pllace the chicken thighs skin-side down on the cold griddle.

Once all the thighs are on the griddle, THEN turn all burners to low heat.

This slow start lets the fat render out of the skin, which is what makes it crispy.

Cook for about 30–35 minutes total, mostly skin-side down.

As the fat renders out, you’ll see it pool on the griddle. Use your spatula to push that fat back toward the chicken so it continues frying in its own fat.

Around 15–20 minutes in, some pieces will naturally release from the griddle and turn golden brown. Flip only the ones that release easily.

Once flipped, cook for about 5 more minutes, or until the internal temperature reaches 170°F (76 C) or higher.

Remove from the griddle and enjoy.