Recipe: Cast Iron Chicken Thighs

It’s cast iron chicken thighs on the blog today! I love cooking with cast iron, from cinnamon rolls to shepherd’s pie, it locks in flavour and makes delicious food.

The most important thing to know when cooking with cast iron is your choice of oil. Use an oil with a high smoking point (no olive oil) – both grape seed oil and avocado oil work well. Okay, let’s get to it!

Ingredients

• 1 pound of boneless chicken thighs
• 3 tablespoons of grape seed oil
• 2 1/2 teaspoons of minced garlic
• 1/2 a lime – juice only
• 2 tablespoons of fresh chopped cilantro
• salt to taste (about 1/2 a teaspoon)
• 2 teaspoon cumin
• 1/2 teaspoon chilies

First, mix your marinade. Combine the last 7 ingredients and mix well. In a glass container cover the chicken with the marinade and let it sit for at least 4 hours, or overnight if you’ve got your life together. I joke, it’s not often I think of dinner that far out, yet it’s way better if it’s marinaded overnight.

Time to cook the chicken.

Get your cast iron skillet nice and hot – about medium heat. I cook with gas, which is best with a cast iron skillet.

Place your marinated chicken into the skillet skin side down. Let it crisp up.

I spooned out the extra marinade onto the chicken – makes it’s so tasty.

Cook for about 3-4 minutes per side, keep flipping until it’s fully cooked. Keep an eye on the chicken, you don’t want it to burn.

Nice and crispy. Looks so good.

Done.

Eat with roasted potatoes, slice up for fajitas, or eat with salad. Either way, these cast iron chicken thighs are so good.

Thanks for visiting and I’ll see you again soon. Happy cooking!

Recipe

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Cast Iron Chicken Thighs

Author: Ali

Servings: 4

It’s cast iron chicken thighs on the blog today! I love cooking with cast iron, from cinnamon rolls to shepherd’s pie, it locks in flavour and makes delicious food.

Prep Time10 minutes minutes

Cook Time15 minutes minutes

Total Time25 minutes minutes

CourseDinner

CuisineMexican

Ingredients

• 1 pound of boneless chicken thighs
• 3 tablespoons of grape seed oil
• 2 1/2 teaspoons of minced garlic
• 1/2 a lime - juice only
• 2 tablespoons of fresh chopped cilantro
• salt to taste about 1/2 a teaspoon
• 2 teaspoon cumin
• 1/2 teaspoon chilies

Instructions

• First, mix your marinade. Combine the last 7 ingredients and mix well. In a glass container cover the chicken with the marinade and let it sit for at least 4 hours, or overnight if you've got your life together. I joke, it's not often I think of dinner that far out, yet it's way better if it's marinaded overnight.
• Time to cook the chicken. Get your cast iron skillet nice and hot - about medium heat. I cook with gas, which is best with a cast iron skillet.
• Place your marinated chicken into the skillet skin side down. Let it crisp up.
• I spooned out the extra marinade onto the chicken - makes it's so tasty.
• Cook for about 3-4 minutes per side, keep flipping until it's fully cooked. Keep an eye on it since you don't want to burn the chicken.
• Done. Eat with roasted potatoes, slice up for fajitas, or eat with salad. Either way, these cast iron chicken thighs are so good.