Cooking chicken this way produces an incredibly juicy end product that is irresitible. It isn’t too spicy although you can crank the spice up if you wish so I think most kids would like it too.
It’s important to get chicken breasts with the skin on so if you can’t get boneless with skin on, get bone in and remove the bones yourself or ask the butcher to do it for you. The chicken gets a quick sear in the cast iron pan on high heat and then finishes cooking in the oven. You can do this on a BBQ too. Just sear the chicken to a mahogany colour and move to indirect heat and finish cooking to 170 F. Take it out and cover and let rest for 5 minutes. That will seal in the juices and it will also come up to temperature during the rest period. Personally, I prefer it done in the cast iron as it is more authentic that way.
Prep Time 10 minutes
Total Time 55 minutes
Yield Serves 4
- 1 TBSP olive oil
- 1 TBSP butter (clarified would be ideal but not necessary)
- 1 TBSP paprika –preferably smoked
- 2 tsp ground pepper
- 1 1/2 tsp fine himalayn pink salt or sea salt
- 1 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme (ground is ok too)
- 2 tsp granulated garlic or garlic powder
- 1 tsp onion powder
- 4 bone-in, skin-on boneless chicken breast halves (2 1/2 pounds total) organic or free run preferred
- Preheat oven to 350 F. In a shallow bowl, combine all the spices. Rub chicken with olive oil and coat well with spice mix.
- Heat a cast iron pan with olive oil and butter until very hot but not burnt. Place the chicken, skin side down, in pan until skin is browned, about 2 minutes. Flip chicken and cook until spices are dark brown (another 2 mins approx.). Remove pan from heat and place in preheated oven for about 15 to 20 minutes. With an instant read thermometer, check to see the temperature and when at 170 F, remove from oven and cover with foil for 5 to 10 mins.
- Serve with any remaining oil butter combo from the cooking pan drizzled over.