Cast Iron Chicken Thighs
If you're looking for your family's new favorite recipe, Cast Iron Chicken Thighs is it! Made with thighs that turn out juicy inside with a hint of crispness on the outside, everyone will want the recipe for this one! Easy enough for a family dinner, but elegant enough for company, this easy recipe will be one you'll want to make over and over again.
Servings: 4 servings
Ingredients
- 8 chicken thighs bone in, skin on (room temp)
- 2 T Olive oil
- 6 garlic cloves roughly chopped
- 1 C white wine
- 1 lime juiced
- 1 lemon 1/2 juice, half sliced
- 2 C chicken broth
- 1 bunch cilantro chopped with stems removed
- Chicken seasoning mix below
Chicken Seasoning Mix
- 1 TBSP Red Mash Sea Salt Use any peppery sea salt, or regular for no spice
- 1 tsp paprika
- 1 tsp black pepper
- 1 TBSP garlic powder
- ½ tsp ground nutmeg
Instructions
- Preheat oven to 375 degrees.
- Mix spices in a bowl.
- Use paper towels to pat the thighs dry.
- With the seasoning mix, rub each thigh back and front as well as under the skin.
- Set the thighs aside at room temperature for 15 minutes.
- Pour 1-2 tbsp of olive oil in a cast iron skillet to heat.
- Add the thighs to the skillet browning on both sides.
- Remove the thighs from the skillet and set aside briefly.
- Next lower the heat while slowly adding white wine.
- Cook for about 10 minutes to reduce the wine. Add the broth.
- Bring the liquid to a simmer next add the juice from ½ lime, and the juice from ½ lemon, and garlic.
- Return the chicken to the skillet; adding the cilantro.
- Increase temp to a high-simmer for about 5 minutes or so.
- Cover the skillet and put in a 375 degree oven for 45 minutes.
- Uncover for 5-10 minutes to crisp chicken.
- Take out of the oven and allow to sit for 5 minutes before serving.
- Add cilantro and sliced lemon to garnish the chicken.