Don’t let the simplicity fool you— these cast iron chicken thighs are exceptionally good! As they cook, the rendering fat trickles from the skin and cooks the chicken almost confit-style. The result? Ridiculously juicy, tender chicken thighs with the most amazing crispy crackling skin.
Chicken (unfairly if you ask me) sometimes gets a reputation for being a bit… meh. I truly believe that’s just because people don’t know how to cook it properly!
Good news––there is absolutely nothing meh about these cast iron chicken thighs! They’re salty, crispy and perfectly juicy! I serve them with a super-simple coriander vinaigrette with lemon juice, garlic, cilantro and chili flake. The acidity in the vinaigrette perfectly cuts through and complements the fatty chicken thighs.
If you don’t already own a cast iron pan I highly recommend this one from the brand Lodge Cast Iron. It comes in a few different sizes, they last forever and they’re super affordable! You can even find them second hand in thrift stores and antique shops.
Ingredients You’ll Need
To make the chicken you literally just need; bone-in chicken thighs, salt and few tablespoons of oil. To make the toasted coriander vinaigrette you’ll need; olive oil, lemon, coriander seeds (or ground coriander) cilantro, garlic and chili flake.
Scroll to the bottom of the recipe card for ingredient notes and substitutions!
Recipe Step by Step:
Step 1. Salt the Chicken
Salting chicken an hour before you intend to cook it may not seem like a game-changer but I promise you, it is! Salting or dry-brining draws out excess moisture in the skin that would normally inhibit even browning. Don’t skip this step!
Pat the chicken thighs dry with paper towels then sprinkle both sides with a light, even coating of kosher salt. Pop them back in the fridge for an hour or until you’re ready to start cooking.
Step 2. Sear Skin Side Down
Place your cast-iron pan over medium-high heat. Give it a good 5-10 minutes to thoroughly pre-heat. A hot pan is essential to get a nice sear and caramelization. Lay the chicken in the pan skin side down. Cook, undisturbed until the skin is golden brown and crispy, about 10-12 minutes. Once the skin side as achieved an even, golden brown crust flip the chicken over and lower the heat to medium to finish cooking. Let rest for at least 5 minutes before serving.
Step 3. Make the Toasted Coriander Vinaigrette
While the chicken is resting blend together the vinaigrette ingredients. Serve the chicken warm with vinaigrette on the side.
Alternative Sauce Options for Cast Iron Chicken Thighs:
Because chicken plus a good sauce equals a great meal. Math!
- Arugula and Walnut Pesto: Pesto isn’t just for pasta! This bright, herby condiment works really well with chicken and fish.
- Chimichurri: Zesty, bright and fresh, a perfect compliment to the crispy, fatty chicken skin.
- Lemon & Basil Vinaigrette: Perfect for summertime when basil is in season.
- Cranberry Mustard: Nestled within this Crispy Pork Belly recipe is the most delicious, tangy Cranberry Mustard Sauce that would go great with Cast Iron Chicken Thighs!
FAQs and Expert Tips
For a complete meal pair your chicken thighs with an equally delicious side dish like: Herb Salad with Shaved Parmesan Cheese, Root Vegetable Mash with Caramelized Leeks, Spring Couscous Salad with Feta, Avocado & Fresh Herbs or Roasted Snap Peas with Yogurt and Garlic Chili Oil.
Check for doneness with a meat thermometer. The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165 F. Pull the chicken from the oven as soon as it reaches an internal temperature of 160-163 F. As it rests, the chicken will continue to rise in temperature to reach the necessary 165 F without overcooking. If you don’t have a meat thermometer handy you can simply cut into the thicket part one piece of chicken and have a look. If the juices run clear and meat is white and not pink you’re good to go!
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Crispy Cast Iron Chicken Thighs with Toasted Coriander Vinaigrette
Ingredients
Crispy Cast Iron Chicken Thighs
- 4-6 bone-in chicken thighs
- kosher salt
- 2 tbsp olive oil
Toasted Coriander Vinaigrette
- 2 c loosely-packed cilantro leaves and stems or parsley
- ½ c olive oil
- ½ lemon juice and zest
- 1 clove garlic
- ½ tsp chili flake
- 1 tbsp whole coriander seeds or 1 tsp ground coriander
Instructions
Crispy Cast Iron Chicken Thighs
- An hour before you're ready to start cooking place the chicken thighs on a small baking tray or platter. Pat dry with a paper towel to absorb excess moisture then season both sides with a light, even coating of kosher salt. Return the chicken to the refrigerator, and leave uncovered for at least one hour but no more than two.
- Preheat a cast iron pan over medium-heat.
- Add a splash of oil to the pan then arrange the chicken thighs in the skillet, skin-side down. Cook for 10-12 minutes, or until the skin is well browned, moving the thighs from time to time to make sure they are browning evenly. Do not turn them over.
- Once the skin side as achieved an even, golden brown crust flip the chicken over and lower the heat to medium to finish cooking, about 8-10 more minutes.
- Let the chicken thighs rest for 5 minutes before serving. Serve warm with coriander vinaigrette on the side.
Toasted Coriander Vinaigrette
- Toasted the coriander seeds in a dry skillet over medium-low heat until fragrant. If you're using ground coriander disregard this step.
- Place all of the vinaigrette ingredients in a blender or food processor and blend until smooth.
Notes
- Leftover chicken can be stored covered, in the refrigerator for up to 5 days. Reheat skin side down in a cast iron pan to re-crisp the skin.
Nutrition
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