Pat the chicken thighs dry with paper towels to remove excess moisture, which helps achieve crispy skin. Season generously with salt and pepper on all sides.
Heat the skillet over medium-high heat and add the vegetable oil, swirling to coat the surface evenly. Once the oil shimmers, carefully place the chicken thighs skin-side down.
Press down gently on the chicken to ensure even contact with the pan, and listen for a satisfying sizzle. Cook without moving for about 6-8 minutes until the skin is golden brown and crispy.
Use tongs to flip the chicken and cook the flesh side for an additional 8-10 minutes on medium heat. Reduce the heat if the skin begins to burn but isn't yet crisp.
Lower the heat and continue cooking, flipping once more if needed, until the chicken registers an internal temperature of 165°F (74°C), and the juices run clear.
Transfer the cooked chicken to a plate lined with paper towels to rest for a few minutes, letting the juices redistribute and the skin crisp up further.
Serve the chicken hot, with its crackly skin and juicy interior, accompanied by your favorite sides.
