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Cast Iron Barbecue Chicken Thighs


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The secret to making these chicken thighs so crispy is using a cast iron skillet.  I still use a set that my mom gave to me a long, long time ago.  If you take care of them, they will last more than just one lifetime.

Cast Iron Barbecue Chicken Thighs

Ingredients:bbq chicken thighs

  • 8 skin-on chicken thighs (boneless is optional)
  • 2 tablespoons canola oil
  • 1 cup Stubb’s Original BBQ Sauce (or your favorite)
  • 1/4 cup chicken stock
  • sea salt
  • fresh ground black pepper
  • lots of green onion, chopped


  1. Season the thighs with salt and pepper on all sides.  Set aside.
  2. Heat the oven to 400 degrees F.
  3. Heat a 12-inch cast iron skillet on medium-high heat.  Add the oil once pan is hot.  Add the chicken thighs skin side down.  Reduce the heat to medium and brown well on both sides.  About 8 to 10 minutes.
  4. Remove the thighs from the pan.  Drain the fat from the pan into a heat-safe container.  Place the skillet back on the heat and de-glaze the pan with the chicken stock.  Continue to reduce the chicken stock until only a tablespoon of liquid remains.  Add the BBQ sauce and let it reduce the about 3/4 of a cup.
  5. Place chicken thighs back into the pan on top of the sauce.  Do not submerge them.  Place the skillet into the oven and bake until the chicken is cooked through and the sauce gets real sticky, about 15 minutes.  Serve onto plates and garnish with lots of green onion.


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Categories : Main Courses

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