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Cast Iron Grilled Chicken

by Chef Ana Pozo · Inspired With A Twist

Overhead flat-lay of eight cast iron grilled chicken thighs on a large wooden cutting board

Ingredients

  • extra virgin olive oil
  • chicken thighs, with bone and skin- don’t get skinless
  • lime juice, from 2 limes
  • garlic cloves-chopped
  • S&P
  • smoked paprika
  • cumin
  • dried oregano
  • brown sugar
  • onion powder
  • rosemary-chopped
  • thyme- chopped
  • soy sauce

Instructions

  1. butter
  2. olive oil
  3. lemon
  4. chopped rosemary
  5. chopped thyme
  6. S&P
  7. Clean and pat the chicken thighs dry. Sprinkle with some salt and set aside.
  8. 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.
  9. Preheat the oven to 400.
  10. 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.
  11. 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.
  12. 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.