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.
Ingredients
- 6 chicken thighs (with or without skin)
- 2 teaspoons kosher salt
- 4 tablespoons vegetable oil (divided use)
Optional Ingredients
- Spice blend rub (account for any salt it may contain)
- Dried or fresh herbs
Directions
- 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.
- 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.
- 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.
Cook Tips
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.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 310
- Fat: 0.0 g
- Saturated Fat: 6.0 g
- Trans Fat: 0.0 g
- Cholesterol: 120.0 mg
- Sodium: 740.0 mg
- Carbohydrates: 0.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 20.0 g