Cast Iron Grilled Chicken
Cast iron grilling is one of my favorite ways to cook. This grilled chicken is sophisticated enough for a Sunday dinner yet quick enough for a weeknight dinner (after its been marinated). This recipe is all about the marinade and the technique. Cook the thighs skin side down in a cast iron skillet to render out the fat and make the skin crisp and delicious.
PREP TIME
2 hours
COOK TIME
35 minutes
INGREDIENTS
21
Serves: 4
Ingredients
Ingredients
- Extra Virgin Olive Oil
- skin on Chicken Thigh
- 222 Lime, juice from 2 limes
- Garlic, chopped cloves
- Salt and Pepper
- Smoked Paprika
- Ground Cumin
- dried Oregano
- Brown Sugar
- Onion Powder
- fresh Rosemary, chopped
- fresh Thyme, chopped
- Soy Sauce
Butter Herb Sauce
- Unsalted Butter
- Extra Virgin Olive Oil
- Lemon
- fresh Rosemary, chopped
- fresh Thyme, chopped
- Salt and Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Clean and pat the chicken thighs dry. sprinkle with some salt and set aside.
- For the marinade: In a large bowl, whisk together all the ingredients, add the chicken, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours. the longer, the better.
- preheat the oven to 400.
- Heat oil in cast-iron skillet over high heat until hot but not smoking. Nestle chicken in the skillet, skin side down. Reduce heat to medium; continue cooking skin side down. Please be careful when handling a cast iron skillet, it gets HOT. use tongs to move the chicken around.
- Cook without moving for about 7 minutes so that the fat can render and the skin can get nice and crispy. Once the chicken releases from the pan and has a nice golden brown crust on the skin, flip the chicken over and transfer the skillet with the chicken to the oven and roast for 18-20 minutes or until cooked through and the internal temperature of the chicken reaches 165 degrees F when tested with an instant read meat thermometer. remove from the oven and set aside.
- While chicken is roasting, make the sauce; In a small saucepan, heat butter and olive oil together, add the chopped rosemary, thyme, S&P. remove from the heat and stir in the lemon juice.Taste and adjust the seasonings with salt or lemon juice or both.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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