If you’re looking for an easy, simple, and budget friendly meal to feed the whole family, then you’ll love this cast-iron skillet chicken thighs recipe.
It’s fast to make. Only requires two “tools.” And best of all… it’s delicious!
Follow the instructions on this one closely because there’s a critical step that if you get right will result in a crispy, slightly salty skin that will make this recipe an instant favorite.
Cast Iron Skillet Chicken Thighs Recipe
October 5, 2017
Category
Gluten Free
Paleo Recipes
Recipes
Whole30 Recipes
Persons
4
Ingredients
- 4 bone in, skin-on chicken thighs
- 1 tsp cumin
- 1 tsp garlic salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
Instructions
- Preparation:
- Drizzle one tbsp of olive oil and use your hands to apply a thin coating to each chicken thigh. Covering the thighs with olive oil first will help the spices stick to the surface of the meat and get a good sear on the iron skillet.
- Add all the spices to a small bowl and mix together in the right quantities. Then cover the chicken thighs evenly in the spice mixture of cumin, garlic salt, and ground black pepper.
- Preheat oven at 450 degrees. After searing the chicken thighs on the stovetop we're going to cook at 400 degrees in the oven to cook all the way through.
- Turn the iron skillet on the stovetop to medium to high heat and add the chicken thighs, skin down, to the iron skillet.
- Cook for 2 minutes and check to see if skin is well-browned and crispy. Once the skin looks crispy, turn each thigh over so the non-skin side is down on the iron skillet. Let sear for 2 more minutes, then move entire iron skilet into the oven.
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