Cast Iron Skillet Chicken Thighs - Wholesome Yum (2024)

FAQs

How do I make sure my chicken doesn't stick to the cast iron skillet? ›

Add a little oil to the bottom of the preheated pan to deter sticking, carefully add the seasoned chicken to the pan, and transfer the pan to the top-third of your oven. For classically roasted chicken with a golden-brown skin, preheat your oven to 425°F and keep a close eye on the chicken.

The key is to cook them slowly.

Gentle techniques—such as braising at a relatively low heat and grilling over an indirect fire—work best. The goal is to keep the meat at an internal temp between 140 and 195 degrees—the collagen-breakdown sweet spot—for as long as possible.

Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices. Preheat a cast iron or non-stick pan over medium-high heat for 2 minutes with 1 tablespoon of oil.

Starting the chicken in a cold pan allows the fat in the skin to render out slowly, which prevents it from burning. You don't need any cooking oil, and by using the chicken's own fat to cook, you will have maximum flavor without any greasiness or bits of rubbery chicken fat that haven't been fully rendered.

All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

Pre-heat your pan. Temper your meat (aka don't cook it right after it comes out of the fridge). Slick your pan with enough fat. Morocco says if you've done these three things, you're probably in no-stick territory.

Bake in the preheated oven until no longer pink at the bone and juices run clear, about 30 minutes.

Poke the Meat

For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender. Put it in a double boiler and steam it.

What is the best way to cook chicken thighs Gordon Ramsay? ›

Because baked chicken breast is easy to dry out, it needs time to brine or marinade before you cook it. (See this Chicken Marinade for a recipe.) Pan frying chicken breast is a more moist cooking method because of the oil. The pan's high temperature cooks the chicken quickly, before it can dry out.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

It easily overcooks, easily dries out, is relatively tasteless, and is more complicated to use than the legs or thighs. Any chef I know prefers the thighs because they have a higher fat content which helps prevent them from drying out and becoming sandpaper in your mouth. Thighs are much more versatile.

First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick! You want to grill the chicken breasts for about 4.5 min a side.

To ensure your chicken doesn't stick to the cast iron, properly season your pan and let your chicken tell you when it's ready to flip - don't force it when the skin hasn't released from the pan.

It's not your pans that are causing your food to stick, it's the lack of heat and time (i.e. patience) that you're giving the food. So, if you're constantly experiencing food stickage issues, try turning your heat up a little and letting the food do its thing before you attempt to move it around.