Balsamic Chicken Thighs In Cast Iron Pan Recipes

Steps:

• Place a 12 inch cast iron pan over high heat. Add the olive oil and let the pan get smoking hot. Add the chicken thighs skin side down. Season with salt and pepper Place another pan on top and press down to keep the skin flat in the pan
• Mix the brown sugar, vinegar and water together. Set aside. Sear the chicken on both sides to a deep brown. Pour the vinegar mixture over the chicken and bring to a boil. Reduce the heat to med. Keep flipping the chicken and if the vinegar mixture starts to dry up add a 1/2 cup of water.
• Be careful because it will sizzle and become caramel like. I had to add water two times before the chicken was finished.
• Remove from skillet and garnish with thyme

Steps:

• Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
• Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

Steps:

• Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
• Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.