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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Mexican
Servings: 4
Author: Ali


  • 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 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.