Crispy Cast Iron Chicken Thighs with Toasted Coriander Vinaigrette
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.
Servings: 4
Calories: 624kcal
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
- 1/2 c olive oil
- 1/2 lemon juice and zest
- 1 clove garlic
- 1/2 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
Storing and Re-heating Leftovers:
- 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
Calories: 624kcal | Carbohydrates: 2g | Protein: 24g | Fat: 58g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 120mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 727IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg