Learn how to cook perfect Crispy Cast Iron Chicken Thighs with this easy stovetop method. These chicken thighs are easy, flavorful, and partly hands off so they're perfect for entertaining! Season with plenty of salt, pepper, smoked paprika, and any other flavors you enjoy.
½teaspoonsmoked paprikaor any seasonings you prefer - Italian herb seasoning, garlic powder, etc.
Instructions
If desired, cut the chicken thighs into serving-size pieces. Salt the chicken, especially the skin side.
Warm a large cast-iron skillet or other pan with deep sides to medium to medium-low heat on the stove. Place the chicken, skin-side-down, in the pan. The skin should sizzle but not spatter too much. It’s okay to crowd it.
Season the top of the thighs (in the pan), with additional seasonings as desired (I like black pepper and smoked paprika!), and a little more salt.
Cook uncovered and undisturbed until the fat from the chicken skin has rendered off completely. The chicken should be sizzling, but not spattering too much. If it is spattering, turn the heat down. This step takes between 10-20 minutes, depending on the size of your chicken pieces. The skin should be crispy and dark brown, but not black. Feel free to check the pieces in the middle as needed - many pans and ovens have hot spots and some pieces may need to be flipped sooner than the others.
Reduce the heat slightly to lowish heat, and flip the chicken. Let cook undisturbed another 10-15 minutes, or until it is cooked through. I usually let it cook for about 10 minutes, then check each piece with a thermometer. Be sure to cook until the internal temperature of each piece reaches 165ºF.
Remove to a paper-towel-lined plate and let rest 3-5 minutes before serving.
Notes
This dish is SO EASY. If you’re serving this for guests, I recommend cooking the chicken over low-medium heat and flipping it once everyone arrives. Turn up the heat to medium and dinner will be ready in 15 minutes.It is not necessary to cut the chicken thighs first. I’ve cooked them whole with no problems at all, it just takes a little bit longer.I recommend serving this with a caesar salad or tangy lemon-basil arugula salad. Crispy chicken + tangy dressing and fresh greens is delicious!
Oven version: to make this in the oven, you can follow the recipe as written, then bake on a 425ºF oven for about 25 minutes. Be sure to use a thermometer to check the doneness of the chicken. Be aware that larger thighs may take longer, while smaller thighs or thigh pieces will take closer to 18 minutes.
To use bone-in thighs: I'd follow the recipe as written with one minor change. After flipping, add at least 5-10 minutes of additional cooking time to make sure it is properly cooked through.
Or, if you're up for it, you can use some sharp kitchen shears (scissors) to cut out the bones and then just use them for stock.
To use boneless, skinless thighs: This is much faster since you are not rendering fat out of the chicken skin. Cook for 8-10 minutes on the first side, and 5-10 minutes on the second side.
Flavor Variations: if you're not into smoked paprika, feel free to use a blend of Italian herbs and garlic powder or any of your favorite seasonings instead. I have also made a version with creamy coconut milk. To do this, after flipping the chicken thighs, add about ½ cup coconut milk to the pan and let that simmer for 5-10 minutes, or until the chicken thighs are fully cooked.