Cast Iron Chicken Thighs
These cast iron chicken thighs are seared to perfection, juicy on the inside and crisp on the outside, making them perfect for tacos, fajita bowls, or a simple high-protein dinner.
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Cost: $2 per Serving
Servings: 6
Equipment
- Cast iron skillet
- Tongs
- Meat thermometer
Ingredients
- 10 boneless skinless chicken thighs
- ½ cup mild taco sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon olive oil or avocado oil
Instructions
- Pat chicken thighs dry and season both sides with garlic powder, paprika, salt, and pepper.
- Coat with taco sauce and let sit 10–15 minutes (optional).
- Heat oil in cast iron skillet over medium-high heat.
- Cook thighs 5–6 minutes per side until golden brown and internal temp reaches 165°F.
- Use a lid slightly ajar to reduce splatter (don’t fully cover).
- Let rest for 5 minutes. Slice and serve as desired
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Top Tip: Always use a thermometer! Chicken thighs stay juicy, but it’s still important to hit that 165°F mark.
Hint: Double the batch and slice extras for tacos or bowls throughout the week.
Nutrition
Calories: 290kcal