My latest book, Home Skillet: The Essential Cast Iron Cookbook for Easy One-Pan Meals, hit bookstore shelves yesterday. I broke in my personal copy by making a batch of my favorite cast iron skillet chicken. These Crispy Chicken Thighs with Honey-Sriracha Glaze are so delicious.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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’s also durable, inexpensive, and safer than coated nonstick cookware.
To celebrate the book’s release, I cooked these Honey Sriracha Chicken Thighs 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.
If you like this spicy chicken recipe, you might want to try my Korean Gochujang Chicken, too!
- 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.
Amount Per Serving Calories 245Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 43mgSodium 550mgCarbohydrates 16gFiber 2gSugar 13gProtein 10g