Crispy Chicken Thigh Skewers with Hot Butter Dip

Cut the skin-on chicken thighs into bite-sized chunks, keeping the skin intact on each piece. Thread the chicken tightly onto wooden skewers, compressing them slightly so they cook evenly. Season all sides heavily with sea salt.

Melt the butter in a small pan over medium heat. Allow the butter to foam and cook until the milk solids turn golden brown and smell intensely nutty. Remove from heat and let cool for 2 minutes. Whisk in the egg yolk and sea salt to create a warm, thickened dipping sauce.

Heat a dry, heavy cast-iron skillet over medium-high heat. Lay the chicken skewers skin-side down in the pan, pressing them down with a spatula. Cook for 6 to 8 minutes until the skin is deeply rendered and crackling crisp. Flip the skewers and cook the other side for another 4 to 5 minutes until fully cooked through. Serve the hot skewers immediately with the warm butter dip on the side.