Cast Iron Lemon Pepper Chicken Thighs

Directions

Instructions

Brine the Chicken

1. In a large bowl, whisk together the water, kosher salt, and brown sugar until dissolved. Add the garlic, peppercorns, thyme, and chicken thighs. Refrigerate for 1 to 2 hours.

2. Remove the chicken from the brine, rinse lightly if desired, and pat completely dry with paper towels.

Step 2: Season

1. In a small bowl, combine the black pepper, garlic powder, onion powder, oregano, lemon zest, and salt. Rub the seasoning mixture evenly over both sides of the chicken thighs.

Step 3: Heat the Cast Iron

1. Heat a well-seasoned cast iron skillet over medium-high heat. Add the olive oil and allow it to shimmer.

2. Place the chicken in the skillet without overcrowding. Let it cook undisturbed for 5–6 minutes until deeply golden before flipping.

Step 4: Finish Cooking

1. Flip the chicken and reduce the heat to medium. Add the butter, minced garlic, lemon juice, and a few lemon slices to the skillet.

2. Continue cooking for another 5–7 minutes, occasionally spooning the butter and pan juices over the chicken, until the internal temperature reaches 165°F.

Step 5: Rest and Serve

1. Transfer the chicken to a plate and let it rest for 5 minutes. Spoon the lemon butter sauce over the top and finish with fresh parsley.

2. Serve with roasted potatoes, grilled asparagus, rice, a crisp salad, or your favorite seasonal vegetables.