My latest book, Home Skillet: The Essential Cast Iron Cookbook for Easy One-Pan Meals landed on my doorstep, and on bookstore shelves, yesterday and I broke in my personal copy by making a batch of my favorite cast iron skillet chicken: Crispy Chicken Thighs with Honey-Sriracha Glaze. (enter the giveaway at the end of this post for a chance to win your own free copy of the book!)
My favorite cast iron skillet is the one kitchen tool I own that I consider irreplaceable. It’s not just any skillet, but one that I’ve been cooking on for decades. And it’s not just that I know it like the back of my hand, but that every time I use it something magical happens: It gets better! That’s the thing about cast iron cookware. It starts out great, but gets better and better the more you use it.
From frying eggs, griddling pancakes, crisping grilled cheese sandwiches, or simmering stews, cast iron skillets can do it all. And their strengths aren’t just limited to stovetop cooking. They can go straight into a hot oven, as well. I’ll sear a steak on the stovetop and finish it in the oven, roast a whole chicken, or run the skillet under the broiler to brown the top of a casserole or a sweet streusel topping. I even use my cast-iron skillets to bake cakes.
Cast-iron cookware has been in use for thousands of years, and for good reason. Besides being extremely versatile, it is also durable, inexpensive, and you don’t have to worry about toxic chemicals leaching into your food or off-gassing into the air you breathe (as you might with coated nonstick cookware).
To celebrate the book’s release, I cooked up a batch of Crispy Chicken Thighs with Honey-Sriracha Glaze and Cabbage Slaw last night. Just look at that gorgeous color on those chicken thighs. That right there is the beauty of cast iron cooking. Check out the recipe below and enter the giveaway for a chance to win your very own copy of Home Skillet so that you can discover why your cast iron skillet is the most versatile tool in your kitchen.Print
This cast iron skillet chicken recipe from Home Skillet combines spicy, tangy sriracha sauce with sweet honey. The chicken is infused with flavor, seared on the stovetop, baked in the oven, and then the marinade is cooked down to an addictive glaze. The chicken and slaw together make a nice light meal, but you might want to add rice, just to have something to drizzle more of the sauce on.
- For the chicken
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- 3 tablespoons rice vinegar
- Pinch of salt
- 8 boneless, skin-on chicken thighs
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- For the slaw
- 2 cups finely shredded green cabbage
- 2 carrots, peeled and grated on the large holes of a box grater
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- To make the chicken, in a large bowl, whisk together the honey, soy sauce, sriracha sauce, vinegar, salt, and garlic. Add the chicken to the sauce mixture and stir to coat. Marinate for 15 to 30 minutes.
- Preheat the oven to 400ºF.
- Meanwhile, make the slaw. In a large bowl, whisk together the rice vinegar, olive oil, salt, and pepper. Add the cabbage and carrot and toss to coat.
- Heat the oil in a 12-inch cast-iron skillet set over medium heat. Remove the chicken from the marinade, reserving the marinade, and add the chicken, skin-side down, to the skillet. Cook the chicken for about 3 minutes, until the skin is golden brown. Flip the chicken over and cook until the second side is browned, about 3 minutes more.
- Transfer the skillet to the oven and bake until the chicken is cooked through, about 15 minutes.
- Remove the skillet from the oven and place it on the stovetop over medium-high heat. Add the reserved marinade to the skillet and cook until it thickens, about 5 minutes. Remove the skillet from the heat and serve immediately, with the slaw on the side.