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Crispy cast iron chicken thighs

Crispy cast iron chicken thighs

By Jacob Sze
20’ Prep time
30’ Cook time
50’ Total time
529 Calories
4 Serving

Summary

Tired of boring and bland chicken thigh recipes? this cast iron chicken thighs recipe has a ton of flavor and will leave everyone with a clean plate. the thighs are seasoned, seared, then placed in the oven to get them satisfyingly crispy on the outside yet soft and juicy on the inside.
Jacob Sze 0 Followers

Step by Step

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Step 1

Preheat the oven to 400ºF.
Step 2
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Step 2

Pat the chicken thighs dry with a paper towel and mix the dry rub. Add the garlic powder, salt, sugar, pepper, and paprika into a small dish and mix to combine. Season the chicken thighs with a dry rub on both sides. Pat the dry rub into the chicken and set aside to rest for 10 minutes.
Step 3
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Step 3

Heat avocado oil in a 10 or 12-inch cast iron skillet over high heat. When the oil is hot, add the chicken thighs skin-side-down to the skillet.* Cook the chicken thighs for 6-7 minutes, jostling them with tongs a few times to be sure the skin isn’t sticking to the pan.
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Step 4

Flip the chicken and sear for 2 minutes (the chicken will not be fully cooked). Remove the chicken from the pan and remove the pan from the heat.
Step 5
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Step 5

Leave the chicken drippings in the pan. Turn the heat to medium/low and add the butter. When the butter is melted, add the onion to the pan and saute for 2-3 minutes. Add the garlic and saute for 1 more minute.
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Step 6

Deglaze the pan with the chicken broth and stir all of the ingredients together.
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Step 7

Transfer the chicken back into the pan and place the pan into the oven.
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Step 8

Bake the chicken for 10-15 minutes or until the internal temperature reaches 165ºF.
Step 9
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Step 9

Remove the chicken from the oven and turn the chicken a few times in the sauce or spoon the sauce on top of the chicken thighs.
Step 10
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Step 10

Garnish the chicken with the fresh chives and serve.

Tips and Warnings

  • Make sure you do not put the chicken thighs in the skillet cold, which may cause the chicken to stick to the hot pan.
  • We do not recommend using boneless skinless chicken thighs for this recipe. If you must use boneless thighs, skip the oven portion of the method and only sear the thighs on the stovetop, make the sauce, and return the thighs back to the pan and serve.

Ingredient

  • Chicken broth
    Chicken broth
    78.78 ml
  • Unsalted butter
    Unsalted butter
    44.36 ml
  • Garlic powder
    Garlic powder
    7.39 ml
  • Medium white onion
    Medium white onion
    0.25
  • Avocado oil
    Avocado oil
    29.57 ml
  • Bone-in chicken thighs
    Bone-in chicken thighs
    6.8 kg
  • Ground black pepper
    Ground black pepper
    2.46 ml
  • Ground paprika
    Ground paprika
    9.86 ml
  • Light brown sugar
    Light brown sugar
    4.93 ml
  • Coarse kosher salt
    Coarse kosher salt
    4.93 ml
  • Fresh minced chives
    Fresh minced chives
    29.57 ml
  • Garlic
    Garlic
    4 pcs

Nutrition Facts

View nutrition facts
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