Bone in chicken thighs – deboned and cut in half (bone in cause cheaper and they cook more evenly cut in half)
20 min salt water brine – 1/4 cup kosher salt in 1 quart of water
Pat dry and season – I like Crawford BBQ's Alamo Dust
Cook on high-medium heat in olive oil, 5 minutes each side. Cover for the last minute
by microbrewologist
3 Comments
What does this have to do with cast iron?
Il take the from left one please. I love me a little char!
Tip, try salt only on the skin side, then other seasoning and salt on the meat side. Seasonings besides salt can burn.
And place in cold pan skin side down first, then cook on medium-low. It will render the fat of the chicken skin.