Cast Iron Grilled Chicken (Edit recipe)

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.

2 hours

35 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Inspired with a Twist

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Serves: 4

Ingredients

Butter Herb Sauce

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Process

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.