As Summer fades to Fall and the grills start to head South for the winter, I start looking for ways to warm the kitchen with the tastes and smells of BBQ all-year-round. Enter: the cast iron skillet.
Cast iron is a great way to bring a seasoned depth of flavor to a variety of dishes; I’ve cooked anything from meatballs to steak and chicken, to paleo peach cobbler and everything in-between. What I like about cast iron is the versatility in its ability to be both stove-top safe and oven-safe; I love being able to start cooking meats on the stovetop with a nice sear and then transferring to the oven for finishing because this locks in the flavor and juices, leaving you with a super nice, juicy piece of meat. Plus – added bonus – cooking with cast iron is an excellent way to get an extra boost of iron into your diet!
This dish uses that technique, which is really quite simple, and leaves you with an amazing tenderness and flavor to the chicken.
- 6-8 chicken thighs (both boneless/skinless or bone-in/skin-on will work)
- 2 tbsp coconut oil
- Sea salt
- Black pepper (omit for AIP)
- ½ cup KC Natural Mastodon BBQ Sauce
- Pre-heat oven to 350F
- Heat coconut oil in cast-iron skillet on stovetop over medium heat
- While oil is heating, season the chicken with salt & pepper (if using)
- Add chicken thighs to skillet – cook for 2 mins per side
- Once both sides have been seared, transfer the whole skillet to pre-heated oven (careful! handle will be hot)
- Bake chicken skillet in oven for 20 minutes
- Remove skillet from oven and use basting brush to add a liberal layer of KC Natural Mastodon BBQ Sauce to the tops of the chicken
- Bake chicken for an additional 5 minutes
- Repeat Steps 7-8 (brush again, then bake for 5 more mins)
- Remove chicken from oven for the last time – and ENJOY!