Cast Iron Chicken Thighs

This is a very easy and delicious one pan meal. Packed full of flavor especially if you like chicken. 

Length of time from start to finish: 1 hour 40 min 
Difficulty: Easy 
  • 9 chicken thighs 
  • 1/2lb asparagus 
  • 1 large sweet onion 
  • 2 lbs small golden potatoes 
  • 2 Lemons 
  • 1 heads of garlic 
  • Seasoning 
  • 2 tbsp Italian seasoning 
  • 2 tbsp smokin buffalo blend (sub your favorite poultry seasoning)

Here is a link to my seasonings use code Fire10


-Preheat your grill to 350 degrees. You want to create 2 zones of cooking, one cool one hot.

-Now let’s prep the thighs. Remove any hanging pieces from the thighs with a knife and add them to a bowl. Then add cooking oil and seasoned them throughly underneath and on the skin with your favorite poultry seasoning.

-Place them aside and prep the veggies. Slice the potatoes into quarters, cut the onions into 4 equal pieces, slice the top of the head of garlic, cut the bottom of the asparagus and slice the lemons thin.

-Now in a 12 inch cast iron skillet, add cooking oil, about 1 tbsp, then add all the veggies. Season the veggies with salt and Italian seasoning, place aside.

-Now let’s sear the chicken on the grill over direct heat and sear it until nicely charred. Now place the chicken on the skillet on top of the veggies. Place the skillet on the grill opposite of the heat. Close the lid and let it cook until the chicken reaches an internal temperature of 175. Let it rest for 5 min before serving.

Chicken thighs won’t dry out at 175, they have plenty of fat. I highly recommend a meat thermometer.

Did you enjoy these chicken thighs? You’ll love my other chicken recipes in the link below! 
Chicken Recipes

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