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boneless chicken thighs with intact deeply golden crisp skin facing up in a cast-iron skillet, with a small amount of rendered fat beneath them
Melissa Hart

Crispy Cast-Iron Chicken Thighs

Start skin-side down in a cool cast-iron skillet and let the heat rise gradually so the fat renders before the skin gets too dark, with these boneless skin-on thighs lying flatter against the pan than the bone-in oven version. Give a sticking corner another minute before trying a thin spatula again, then turn only after the skin lifts as one crisp surface and leave just enough rendered fat in the skillet to brown the second side lightly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skin-on chicken thighs about 4 pieces
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground fennel seed
  • 1 tsp neutral oil

Method
 

  1. Pat thighs very dry and unfold them. Season the flesh side with pepper and fennel, then sprinkle salt evenly over both sides.
  2. Rub oil across a cool 12-inch cast-iron skillet and arrange chicken skin-side down in one layer. Set over medium heat and press gently with a spatula for the first minute so the skin lies flat.
  3. Cook for 10 to 14 minutes, reducing heat slightly if the skin darkens too quickly, until fat renders and the skin releases with gentle lifting. Spoon off excess fat, leaving about 1 tablespoon.
  4. Turn thighs and cook for 5 to 8 minutes more until the thickest meat reaches 175°F. Check the meat rather than relying only on the browned skin.
  5. Transfer skin-side up to a plate and rest uncovered for 5 minutes before serving.