Spray electric skillet with Pam and heat to medium.
Remove chicken thighs from package and rinse them thoroughly in cold water. Pat dry with paper towel. (This is done so that it reduces popping caused by the hot grease once the chicken starts to cook and releases the oil from the chicken fat. Remember, oil and water do not mix!! If you have an oil fire ever, do not pour water on it. Either put flour on it or cover with a lid to starve it from oxygen, and remove from heat source).
Place chicken thighs in skillet with the smooth skin pretty-side up. (Cook bottoms first, which also cooks the majority of the chicken as a whole).
Sprinkle half of your salt and pepper all over tops of chicken thighs, using more or less according to your taste. Cover the skillet with your lid (important to cover!). (I use this time to start preparing the rest of the meal).
Cook chicken for about 30 minutes (on the bottom side) then turn over, sprinkle salt and pepper on the other side and cook the remaining 30 minutes. If your chicken starts to look like it's getting too dark and it is done, take it out early. It typically takes me 1 hour total to cook this thoroughly (on medium heat in my electric skillet) but every skillet is different as far as heat goes. Do not serve if it is still pink or shows any sign of blood in the meat or near the inner bone. If it appears it is cooking too fast, turn your heat down. It is good to have a crispy skin, but not burned.
Once chicken is done, take it out of the skillet and set it on a plate with a few paper towels underneath to drain the natural grease from the chicken.