Cast Iron Chicken Thighs Recipe

Cast Iron Chicken Thighs

Serves 6

Easy can be delicious! This recipe is great for outdoor cooking as it can create a lot of smoke.


  • 6 chicken thighs (with or without skin)
  • 2 teaspoons kosher salt
  • 4 tablespoons vegetable oil, divided use
  • Spice blend rub (account for any salt it may contain)
  • Dried or fresh herbs


  1. Generously salt chicken on both sides. If you have time, allow to sit 20 minutes so salt can be absorbed and chicken can come to room temperature. If additional seasoning is desired, drizzle with 2 tablespoons oil and rub with spices or dried herbs.
  2. To cook, preheat large, cast iron pan over medium-high heat. Once pan is very hot, add 2 tablespoons oil. Place chicken, skin or smooth side down, leaving room between pieces. Leave undisturbed until bottoms are a deep, golden-brown color, about 7 minutes.
  3. Flip and cook another 5 to 7 minutes. Again, do not move chicken?wait for a deep, golden-brown color to form. Remove chicken from pan and rest 5 minutes before serving. Sprinkle with fresh herbs, if desired.
  4. Cook's Tip:
  5. To prepare chicken in advance: Pour 2 tablespoons oil, 2 teaspoons salt, and desired spice mix or herbs in sealable bag or covered container. Mix or massage everything together. Store in refrigerator up to 2 days. Bring to room temperature before cooking.


Amount Per Serving (based on 6 servings)
Calories: 310
Total Fat: 25 g
Saturated Fat: 6 g
Trans Fat: 0 g
Cholesterol: 120 mg
Sodium: 740 mg
Carbohydrates: 0 g
Fiber: 0 g
Total Sugar: 0 g
Added Sugars: 0 g
Protein: 20 g
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