12 Unique Cast Iron Skillet Grilled Chicken Recipes

Do you want restaurant-quality chicken at home that tastes like it came from Chick Fil A or Kentucky Fried Chicken? Cast iron’s your answer—crispy outside, juicy inside, done in 15 minutes.

I’m thrilled to give you 12 different cast iron skillet grilled chicken ideas. You’ll find everything from classic herbs to spicy tastes. These work for rushed weeknights. Meal prep. Different eating styles too (gluten-free, keto, whatever you’re doing). Ceramic electric skillets? Yeah, those’ll get you there. Same results.

One pan. Even heat. Simple for anyone who cooks—or doesn’t cook much.

Cast Iron Skillet Cooking

Been around forever. And there’s reasons why.

Cast iron spreads heat better than newer pans. Your chicken? Gets that perfect crunch. Stays moist. The seasoning on the pan adds flavor you won’t get anywhere else.

Here’s what matters:

• Preheating: Don’t skip this step—pan needs to be hot first
• Temperature control: Change heat slowly, not all at once
• Seasoning maintenance: Keep it up or the pan won’t perform right
• Cleaning: Be gentle or you’ll wreck the seasoning

How it stacks up:

Feature	Cast Iron Skillet	Stainless Steel Pan	Non-Stick Pan
Heat Retention	Excellent	Good	Poor
Durability	Lifetime	10-15 years	3-5 years
Versatility	Stovetop, Oven, Grill	Stovetop, Oven	Stovetop only
Non-Stick Properties	Natural, improves with use	None	Chemical coating

Get good with cast iron? Opens up your whole kitchen. Sear meat. Bake bread. Whatever.

Benefits of Using a Cast Iron Skillet for Grilled Chicken

Lots of home cooks swear by this method—and they’re not wrong.

Even Heat Distribution

This is where cast iron wins. Heat goes everywhere. Center of the chicken. Edges. All of it.

Steady temperature. No hot spots messing things up. Perfect sear every time.

Versatility in Cooking Methods

Start on the stovetop. Finish in the oven. No pan switching.

Try searing. Try braising. A 10.5-inch skillet? Feeds 4-6 people. Works for pizza too (if you’re into that). Same deal with chicken for dinner.

Natural Non-Stick Surface

Take care of it and cast iron gets naturally non-stick—no chemicals needed.

Less oil. Crispy skin. Easy.

What you get:

Feature	Benefit for Grilled Chicken
Heat Retention	Maintains temperature for even cooking
Durability	Lasts for generations with proper care
Versatility	Suitable for stovetop, oven, and grill
Non-Stick Surface	Reduces need for excess oil

Simple grilled breast or something fancy? Doesn’t matter. Cast iron handles it.

Essential Tools and Ingredients for Cast Iron Chicken Recipes

You’ll need some basics—nothing crazy.

The skillet itself. 12-inch Lodge works for most dishes. Tough. Spreads heat well. Get a digital meat thermometer too. Makes sure chicken’s cooked right.

For the chicken:

• 4 boneless, skinless chicken breasts (7-8 ounces each)
• 2 tablespoons kosher salt
• 1/4 cup fresh herbs (rosemary, thyme, parsley—whatever you’ve got)
• 2 tablespoons olive or avocado oil
• 2 tablespoons unsalted butter (for compound butter)

Seasonings:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika

With this stuff, you’re set. Salt tenderizes. Herbs smell amazing. Oil crisps things up. Butter? Rich flavor.

Cast iron takes time. Do it right and you’ll get a feast instead of just dinner.

Preparing Your Cast Iron Skillet for Grilling Chicken

Prep matters here—skip it and you’ll regret it.

Seasoning Your Skillet

Non-stick surface. No rust. Here’s how:

1. Clean the skillet thoroughly
2. Apply a thin coat of oil
3. Bake it upside down at 450°F for an hour
4. Let it cool in the oven

Do this a few times. You’ll have a skillet that works perfectly. Seasoned right? Makes everything easier.

Preheating Techniques

Get it hot before the chicken goes in. Critical step.

Heat on medium-high. Wait 5-10 minutes. Test with water—if it dances and disappears fast, you’re good.

Oil Selection for Optimal Results

High smoke point oils. That’s what you need. Stops burning. Stops weird flavors.

Top choices:

Oil Type	Smoke Point (°F)	Flavor Profile
Avocado Oil	520	Neutral
Grapeseed Oil	420	Light, nutty
Refined Coconut Oil	450	Subtle coconut

Thin layer in the hot skillet before cooking. Helps with the sear. Keeps chicken from sticking.

These prep steps? They’re not optional.

Classic Herb-Infused Cast Iron Grilled Chicken

Easy to make. Packed with flavor.

Serves 4. Takes 30 minutes start to finish.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh herbs (rosemary, thyme, or oregano), finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, softened

Step-by-Step Instructions

Pat the chicken dry. Paper towels work fine. Mix salt, pepper, and 1 tablespoon herbs in a bowl—rub this all over the chicken.

Preheat your cast iron over medium-high. About 5 minutes. Add olive oil. Swirl to coat the bottom.

Place chicken in the skillet. Cook 6-8 minutes per side. Check with a thermometer—needs to hit 165°F (74°C).

While it cooks? Mix butter with garlic and remaining herbs. Once chicken’s done, top each piece with this mixture.

Shows why cast iron works. Heat spreads perfectly. Herbs and garlic butter? Amazing taste.

Serve with roasted veggies. Or a salad. Want another recipe? Try shrimp and broccoli stir-fry in your skillet.

Nutrition per serving:

Nutrient	Amount per Serving
Calories	327
Carbohydrates	1g
Protein	36g
Fat	18g
Fiber	0g
Sodium	624mg

Not just delicious. Good for you too. High protein. Low carbs. Healthy dinner or meal prep—your call.

Smoky Paprika and Garlic Cast Iron Chicken

This one stands out—paprika’s richness meets garlic’s bite.

Spice Blend Preparation

Magic starts with spices. Get these:

• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Mix in a bowl. Paprika gives depth. Garlic adds punch. Salt and pepper balance everything.

Cooking Instructions

Heat skillet on medium-high. Season 4 chicken breasts with the blend. Add oil to skillet.

Place chicken in. Cook 7 minutes per side. Internal temp needs to reach 165°F.

Cast iron’s even heat? Cooks chicken perfectly. High heat creates a crust. Seals flavors in.

Serving Suggestions

Goes with lots of sides:

• Roasted vegetables (bell peppers and zucchini work great)
• Fresh garden salad
• Crispy roasted potatoes
• Fluffy white rice

Want a complete meal under 30 minutes? Pair with quick shrimp and dumpling stir-fry. Tastes incredible.

Nutrition info:

Nutrient	Amount per Serving
Calories	250
Carbohydrates	2g
Protein	35g
Fat	12g
Fiber	0.5g
Sodium	624mg

Quick. Healthy. Flavorful. Try it for your next family dinner.

Lemon and Rosemary Cast Iron Skillet Chicken

Citrus and herbs. Perfect combo for cast iron.

What you need:

• 2-3 pounds bone-in, skin-on chicken pieces (breasts, thighs, drumsticks—whatever)
• 2 tablespoons minced fresh rosemary
• 4 minced garlic cloves
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to make it:

Combine rosemary, garlic, olive oil, lemon juice, zest, salt, and pepper in a bowl. Marinate chicken with this. Refrigerate 1-12 hours.

Heat cast iron over medium-high. Put marinated chicken in, skin-side down. Cook 6-8 minutes until skin’s golden brown.

Flip chicken. Move skillet to a 350°F oven. Bake 20-25 minutes. Check temp—should be 165°F inside.

While chicken’s in the oven? Make a sauce. Sauté shallot, thyme, and leftover garlic in a pan. Add chicken broth. Simmer until thick.

This sauce complements the lemon rosemary chicken perfectly.

Serves 4. Takes about 45 minutes. Chicken turns out juicy. Full of flavor. That’s cast iron for you.

Pair with roasted potatoes and carrots. Great dinner right there.

Nutritional breakdown:

Nutrient	Amount per Serving
Calories	384
Carbohydrates	3g
Protein	42g
Fat	22g
Fiber	0.5g
Sodium	684mg

Honey Mustard Glazed Cast Iron Chicken

Sweet. Tangy. Spicy. This glaze delivers.

Glazing in cast iron always works—gives chicken a caramelized outside and tender inside.

Glaze Ingredients

This is what makes it special:

• 1/4 cup whole grain mustard
• 1/4 cup honey
• 2 tablespoons lemon juice
• 2 cloves minced garlic
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes

Mix everything in a bowl. Sweet honey. Sharp mustard. They balance each other. Lemon adds zing. Spices layer on flavor.

Grilling Technique

Preheat cast iron over medium-high. Season 4 chicken breasts with salt and pepper. Sear 6-7 minutes per side.

Brush glaze on during the last 2 minutes of cooking. Cook until internal temp hits 165°F.

Flavor Profile

Sweet. Tangy. Spicy taste all at once. Cast iron’s smoky flavor adds to it.

Serve with roasted Brussels sprouts. Makes a complete meal.

Per serving:

Nutrient	Amount per Serving
Calories	410
Carbohydrates	21g
Protein	37g
Fat	20g
Fiber	1g
Sodium	1770mg

Not just tasty. Healthy too. Lots of protein. Balanced nutrients.

Leftovers? Keep in the fridge for a few days. Or freeze them. Perfect for meal planning.

Spicy Southwest Cast Iron Grilled Chicken

Great for cookouts—Southwest taste hits your table fast.

Serves 4.

Ingredients:

• 1 tablespoon olive oil
• 1 can (14 oz) black beans
• 2 cups cooked, shredded chicken
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lime juice

Heat olive oil in your skillet over medium. Add shredded chicken. Cook 2-3 minutes, stirring occasionally.

Sprinkle chili powder, cumin, paprika, salt, and pepper over chicken. Stir to coat. Add black beans. Cook another 2-3 minutes until heated through.

Squeeze lime juice over everything. Stir to combine.

Chili powder and cumin? That’s the Southwest flavor. Paprika adds smokiness. Lime juice makes it pop. Balances things out.

Toppings you can use:

• Shredded cheddar or Monterey Jack cheese
• Salsa or chopped tomatoes
• Greek yogurt or sour cream
• Avocado slices or guacamole
• Chopped fresh cilantro
• Sliced green onions
• Hot sauce or pickled jalapeños

Tasty and healthy. Gluten-free. Low carbs. Each serving has 388 calories, 29g protein, and 11g fiber. Works for many diets.

Leftovers keep 4-5 days in the fridge. Sealed container. Warm up in your skillet again. Have with rice. In a wrap. With chips. Cozy night in sorted.

Nutritional info:

Nutrient	Amount per Serving
Calories	388
Carbohydrates	32g
Protein	29g
Fat	15g
Fiber	11g
Sodium	842mg

Mediterranean-Inspired Cast Iron Chicken with Olives and Feta

Mediterranean flavors. Cooked in cast iron. Simple and flavorful.

Olives and feta on top? Paradise for chicken lovers.

Ingredient List

Serves 4. You’ll need:

• 2 lbs boneless, skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 cup fresh cherry tomatoes, halved
• 1/2 cup green olives, pitted and sliced
• 1/4 cup white wine
• 1/2 cup chicken stock
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley for garnish

Step-by-Step Cooking Process

Heat olive oil in a large cast iron skillet over medium-high. Season chicken with salt, pepper, and oregano.

Sear chicken 3-4 minutes per side until golden brown. Remove and set aside. In same skillet, sauté onions and garlic until fragrant.

Add white wine. Scrape up any browned bits. Stir in chicken stock, tomatoes, and olives. Return chicken to skillet. Simmer 10-12 minutes until cooked through.

Top with crumbled feta and fresh parsley before serving.

Wine Pairing Recommendations

Crisp white wine pairs perfectly. Try these:

• Greek Assyrtiko: Citrusy notes enhance the lemony flavors
• Spanish Albariño: Mineral qualities pair with feta and olives
• Italian Vermentino: Herbal undertones complement oregano

Not only tasty. Good for you. Each portion has 252 calories, 30g protein, and just 9g fat.

Quick. Nutritious. Mediterranean right to your table in under 30 minutes.

Nutritional details:

Nutrient	Amount per Serving
Calories	252
Carbohydrates	8g
Protein	30g
Fat	9g
Fiber	2g
Sodium	684mg

Cast Iron Skillet Grilled Chicken Recipes: BBQ Bourbon Glazed Delight

BBQ Bourbon Glazed Chicken—a favorite that’ll wake up your taste buds.

Bourbon mixed with sweet and tangy BBQ sauce. Creates a glaze that looks fantastic and tastes incredible.

What you need:

• 4 bone-in chicken thighs
• 1/4 cup bourbon
• 1/4 cup BBQ sauce
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

How to make it:

Combine bourbon, BBQ sauce, brown sugar, and apple cider vinegar in a saucepan. Simmer until slightly thick. Season chicken with salt, pepper, smoked paprika, and garlic powder.

Heat your skillet over medium-high. Cook chicken skin-side down 6-7 minutes. Flip. Cook other side 6-7 minutes.

Brush with glaze in last few minutes of cooking. Cook until 165°F for breasts or 175°F for thighs.

This method gets you perfect grilled chicken. Sweet and smoky. Bourbon makes the glaze rich. Brown sugar caramelizes the outside.

What each ingredient does:

Ingredient	Purpose
Bourbon	Adds depth and complexity to the glaze
BBQ Sauce	Brings tangy sweetness and base flavor
Brown Sugar	Enhances caramelization and sweetness
Apple Cider Vinegar	Brings balance with its acidity

Nutrition per serving:

Nutrient	Amount per Serving
Calories	412
Carbohydrates	18g
Protein	38g
Fat	20g
Fiber	0.5g
Sodium	842mg

Great for summer parties. Quick meals. Skillet makes chicken juicy inside. Nice crisp outside.

Try this version of grilled chicken. You’ll love it.

Asian-Fusion Ginger and Soy Cast Iron Chicken

Ginger soy mix gives this chicken a tasty kick—Asian-Fusion recipe that Chinese food lovers will dig.

Marinade Creation

Heart of this dish? The ginger soy sauce.

What you’ll use:

• 1/4 cup soy sauce
• 2 tablespoons fresh ginger, grated
• 3 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional for heat)

Mix in a bowl. Sweet. Savory. Tangy all together. Let chicken soak 2 to 10 hours for best taste.

Grilling Tips

Ready to grill? Do this:

Warm skillet on medium-high. Take chicken out of marinade. Pat dry. Add oil to skillet.

Grill chicken 6-7 minutes each side for thighs, 5-6 minutes for breasts. Use thermometer. Check for 165°F inside.

Garnish Ideas

Make your dish fancy with these:

• Sliced green onions
• Toasted sesame seeds
• Fresh cilantro leaves
• A squeeze of lime juice

Pair chicken with rice and veggies. Makes a healthy meal with 268 calories, 27g protein, and 9g fat per serving.

Great. Tasty. Healthful use of your cast iron skillet.

Nutritional breakdown:

Nutrient	Amount per Serving
Calories	268
Carbohydrates	12g
Protein	27g
Fat	9g
Fiber	0.5g
Sodium	1248mg

Creamy Tuscan Cast Iron Skillet Chicken

Tuscan chicken recipe—creamy, flavorful, easy to make in a skillet.

Ingredients:

• 3 chicken breasts (1-1/2-2 lbs total)
• 1 tbsp avocado oil
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 tbsp chopped fresh garlic
• 1/2 cup freshly grated Parmesan cheese
• 2 cups spinach
• 1 cup (3 oz) sun-dried tomatoes
• 1 tsp Italian seasoning

Instructions:

Season chicken breasts with Italian seasoning and salt. Heat avocado oil in cast iron skillet on medium-high.

Cook chicken about 6-7 minutes per side until golden. Take chicken out. Set aside. In same skillet, cook garlic until it smells great.

Add cream, stock, and Parmesan. Simmer a few minutes. Put in spinach and sun-dried tomatoes. Cook until spinach wilts.

Add chicken back to skillet. Simmer 5-7 minutes until done.

Full of protein—30g per serving. Rich. Satisfying meal for Italian food lovers.

Creamy sauce made of Parmesan and sun-dried tomatoes? Dream come true.

Eat with pasta or bread. Enjoy every bit of sauce. Leftovers keep well in fridge for up to 4 days. Perfect for meal planning.

Takes just 20 minutes to cook. Great for busy evenings when you want something special.

Per serving:

Nutrient	Amount per Serving
Calories	468
Carbohydrates	12g
Protein	30g
Fat	34g
Fiber	2g
Sodium	842mg

Cajun-Spiced Cast Iron Grilled Chicken Thighs

Spice up your dinner with Cajun chicken thighs in your trusty cast iron skillet—makes chicken crispy outside and juicy inside.

Brings Louisiana taste to your table.

Spice Mix Components

Making your own Cajun spice mix? Easy. Lets you control the heat.

Recipe for homemade Cajun seasoning:

• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Mix these up. Keep in an airtight jar. In a rush? Tony Chachere’s from the store works fine.

Cooking Time and Temperature

Get Cajun chicken thighs just right. Follow this:

Heat your oven to 450°F with the skillet inside. 30 minutes. Rub 6 chicken thighs with Cajun mix.

Take skillet out. Place chicken skin-side down. Bake 30-40 minutes. Turn over once in between.

Check with meat thermometer. Done at 165°F. Let chicken sit 4-5 minutes before digging in.

Serving with Traditional Sides

Finish Cajun meal with these classic sides:

• Dirty Rice: Tasty dish with rice, chicken liver, and spices
• Collard Greens: Cooked slow with bacon for authentic Southern flavor
• Creole Green Beans: Green beans with spicy Creole kick

Serves 4. Cooks up in around 25 minutes. Each serving has 344 calories, 24g protein, and 27g fat.

Don’t forget—adjust salt to your liking. Enjoy your Cajun dinner.

Nutritional info:

Nutrient	Amount per Serving
Calories	344
Carbohydrates	4g
Protein	24g
Fat	27g
Fiber	1g
Sodium	1842mg

Greek-Style Lemon and Oregano Cast Iron Chicken

Greek-Style Lemon and Oregano recipe captures Mediterranean essence—perfect for summer night feast.

Ingredients:

• 8 bone-in, skin-on chicken thighs (about 3-1/2 to 4 pounds)
• 1/3 cup fresh oregano leaves, packed
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 4 cloves of garlic, minced
• Zest of 1 lemon
• 1 teaspoon ground black pepper
• 1 teaspoon salt

Making the marinade:

Combine lemon juice, olive oil, oregano, garlic, lemon zest, salt, and pepper in a bowl. This mix? Heart of the Greek dish.

Add chicken thighs to large zip-top bag. Pour marinade in. Seal. Gently massage chicken to spread flavors. Chill at least 30 minutes. Or go 4 hours to intensify taste.

Cooking:

Warm up oven to 425°F. Get skillet hot over stove. Take chicken out of marinade. Dry them off.

Lay chicken skin-side down in skillet. Cook roughly 7 minutes until skin crisps up. Flip. Move skillet to oven.

Roast 20-25 minutes until cooked through. Quick, hot oven and cast iron combo make chicken juicy and flavorful.

After cooking? Let chicken sit 5-10 minutes before serving. Quick rest enhances taste and texture.

Pair Greek chicken with Greek salad and tzatziki sauce. Mix of lemon, oregano, and chicken? Taste of the Med.

Each portion offers around 440 calories, with 27g fat and 34g protein. Great. Yummy. Healthy meal for any dinner table.

Nutrition details:

Nutrient	Amount per Serving
Calories	440
Carbohydrates	4g
Protein	34g
Fat	27g
Fiber	1g
Sodium	684mg

Tips for Achieving Perfectly Grilled Chicken in a Cast Iron Skillet

Dry off your chicken well with paper towels before seasoning—quick move that’s important for crunchy, golden exterior when grilling.

Pounding chicken breasts until they’re 1-inch thick? Helps with even cooking too.

Warming up cast iron skillet right is a must. Bring it to 375°F to 450°F for best sear.

Use around 1 tablespoon oil for every pound of chicken. Pick sunflower or vegetable oil. They smoke less than olive oil. To cook 200g chicken pieces? Takes 15-18 minutes with a turn at halfway point.

Checking inside temperature with meat thermometer is critical for safety. Make sure it hits 165°F for safe eating.

Let chicken rest 5 minutes before slicing. Keeps it moist and flavorsome. Sometimes brushing chicken with its own juices while it cooks adds extra juiciness.

And don’t forget—wash and oil your skillet after using it. This care keeps it cooking well for long time.

Garlic Parmesan Cast Iron Chicken Breasts

Garlic parmesan chicken breasts deliver rich, savory flavors in under 25 minutes—combination of fresh garlic and sharp parmesan creates irresistible crust on perfectly cooked chicken.

Serves 4. Works great for weeknight dinners or meal prep.

Ingredients

• 4 boneless, skinless chicken breasts (6-8 oz each)
• 1/3 cup freshly grated Parmesan cheese
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Method

Pat chicken breasts dry. Season both sides with salt, pepper, Italian seasoning, and garlic powder. Heat 1 tablespoon butter and olive oil in cast iron skillet over medium-high.

Add chicken to hot skillet. Cook 6-7 minutes per side until golden brown and cooked through to 165°F. Remove chicken. Set aside.

In same skillet, add remaining 2 tablespoons butter and minced garlic. Sauté 30-60 seconds until fragrant. Return chicken to skillet.

Sprinkle Parmesan cheese over each breast. Cover skillet. Let it sit 2 minutes until cheese melts slightly.

Serving Ideas

Pair with roasted vegetables or creamy mashed potatoes. Garlic butter sauce in the pan? Pour it right over everything.

Also serve with pasta or rice to soak up all those delicious drippings.

Nutritional breakdown:

Nutrient	Amount per Serving
Calories	368
Carbohydrates	3g
Protein	42g
Fat	20g
Fiber	0.5g
Sodium	424mg

Teriyaki Glazed Cast Iron Chicken

Teriyaki glazed cast iron chicken brings sweet and savory Japanese flavors to your dinner table—glossy glaze caramelizes beautifully in hot skillet, creating addictive sticky coating.

Perfect for serving over rice with steamed vegetables.

Teriyaki Sauce Components

Homemade teriyaki sauce beats store-bought every time.

What you need:

• 1/3 cup soy sauce
• 1/4 cup water
• 3 tablespoons brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Combine soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar in small saucepan. Bring to simmer over medium heat.

Add cornstarch mixture. Stir until sauce thickens. About 2-3 minutes. Set aside.

Grilling Instructions

Heat cast iron skillet over medium-high. Season 4 chicken thighs with salt and pepper.

Add oil to hot skillet. Place chicken skin-side down. Cook 7-8 minutes until crispy. Flip. Cook another 6-7 minutes.

During last 3 minutes of cooking, brush teriyaki sauce generously over chicken. Let it caramelize and get sticky.

Cook until internal temperature reaches 165°F.

Best Side Dishes

Serve this over:

• Steamed jasmine rice or brown rice
• Stir-fried vegetables (broccoli, snap peas, carrots)
• Asian cucumber salad
• Sesame-crusted green beans

Garnish with sesame seeds and sliced green onions for extra flavor and presentation.

Per serving:

Nutrient	Amount per Serving
Calories	342
Carbohydrates	24g
Protein	28g
Fat	14g
Fiber	0.5g
Sodium	1486mg

This teriyaki chicken works amazing for meal prep too. Store in airtight containers for up to 4 days. Reheat in skillet for best results.

Sweet-savory balance makes this a family favorite that gets requested again and again.