February, grey and wet. The perfect time for something that smells like summer. Chicken thighs with crispy skin, lemon and thyme, all in one cast-iron skillet on the BBQ. Serve with bread for dipping and you're good to go! - Jeroen
Why the skillet makes the difference
Chicken thighs with skin are almost impossible to overcook: they stay juicy, even if you look away for a moment. In a cast-iron skillet, you get crispy skin first, and then they roast gently in their own fat, lemon juice and thyme.
Get started!
- Pat the chicken thighs dry and season them with salt, pepper and the rub.
- Heat the BBQ for indirect roasting at around 200°C and place the skillet over the coals to heat up.
- Place the thighs skin-side down in the hot skillet with a splash of oil. Let them cook for 5 to 6 minutes, without moving them, until the skin is golden brown.
- Turn them over, move the skillet to the indirect heat and add the garlic, lemon wedges, thyme and shallots.
- Close the lid and let them roast for 25 to 30 minutes until the core temperature reaches 80°C. Thighs can be cooked a little higher than fillet; this makes them extra tender.
- Pour in the stock, let it simmer for another 5 minutes and squeeze the roasted lemon over the chicken.
- Serve the skillet straight from the BBQ, with a baguette for the sauce. Be careful: the handle is hot!
Tip
Roast the lemon first, cut-side down in the skillet before adding the chicken. This makes it sweeter and less acidic.
Storage and leftovers
Once cooled, the chicken will keep for 2 to 3 days in the refrigerator. Shred the leftovers and mix them into a salad or pasta with the remaining jus.
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