My Crispy Boneless Cast Iron Chicken Thighs are a simple dish to put together and are full of flavour. Cooked on the stovetop, these perfectly golden chicken thighs are so juicy and tender and are prepared using minimal ingredients. Dinner is made easy with this recipe!
4mediumboneless chicken thighs - skin on See Note 1
2teaspoondried oregano
sea salt and freshly ground black pepper - to taste
1tablespoonextra virgin olive oilSee Note 2
lemon wedges - to serve
Instructions
Remove the chicken thighs from the fridge about 20 minutes before cooking to bring them to room temperature. This will ensure that they cook more evenly, avoiding a cooked outside and a raw centre.
Pat the chicken thighs dry with paper towel and trim off excess fat.Sprinkle each side of the chicken thighs with ¼ teaspoon of dried oregano, sea salt and freshly ground black pepper. Seasoning them well will mean more flavoursome chicken.
Heat the oil in a heavy-based stainless steel or cast-iron frying pan/skillet over medium heat. The frying pan should be large enough to take the pieces of chicken without crowding them. See Note 3.
When the pan is hot, add the chicken thighs, skin side down, and lower the heat.Cook slowly, about 10-15 minutes, without moving the chicken, until the skin is brown and crisp.
Turn the chicken over and cook on the other side for about 5 minutes or until the chicken is cooked. It should register 75 degrees C (165F) on a thermometer. Cooking time may vary depending on the size of the chicken pieces and the strength of heat you use.
Transfer the chicken to a plate and set aside to rest for 5 minutes to allow the juices to redistribute throughout the thigh, keeping the flesh tender and moist. Serve with a wedge of lemon to squeeze over – it brightens and heightens the flavour.
Notes
Chicken thighs: if your chicken thighs are larger, they may take a little longer to cook. The weight of the chicken thighs I used was approximately 150 g (5 oz) per thigh.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Cast iron skillet/frying pan: a pan with a heavy base, such as cast iron or stainless steel, is essential for browning the chicken as it will have more even heat distribution. The chicken may burn if cooked in a pan with a thin base. If necessary, you can use a non-stick pan, but it may not brown the chicken as well.
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.