Cast Iron Chicken
Prep time
Cook time
Total time
This cast iron chicken is so easy to make - it's all in the marinade! Give yourself some time, let it bathe overnight to absorb all the flavor!
Recipe type: Chicken
Cuisine: Italian
Serves: Serves 2
  • 4 skinless, boneless chicken thighs
  • 4 tbsp sun dried tomatoes packed in olive oil
  • For the marinade:
  • Olive Oil
  • 2 tbsp chives
  • 1 tbsp fennel
  • 1 tbsp oregano
  • ½ tbsp turmeric
  • I like to add all the dried seasonings to a small bowl and mix. Then I season as I go! Use your palm as a measure - it doesn't have to be perfect, just delicious!
  • Salt & Pepper
  • Garnish:
  • Lemon zest and the juice of ½ a lemon
  • Fresh parsley
  1. Clean the chicken. Generously drizzle olive oil over one side, salt & pepper. Add some of the seasoning mixture. Using tongs, turn the chicken over and do the same on the other side. Place in a Ziploc bag. Add the sun dried tomatoes. OMG they smell so good! Seal the bag and work the marinade into the chicken. Refrigerate for 30 minutes at least, preferably overnight.
  2. Place your cast iron pan on the grill. (I like to cook this outside.) Make sure it's nice and hot. Add the chicken to the pan - don't forget to add the sun dried tomatoes and rest of the marinade from the bag! Cover the grill and cook it for about 4 minutes. Turn the thighs over and cover the grill again - cook for 4-5 more minutes. Remove the cast iron from the grill. Add lemon zest to the top of the chicken, and squeeze the juice from ½ a lemon over the top. Garnish with fresh parsley.
  3. I served mine atop a fresh spinach salad with cucumbers, carrots, tomatoes from the vine and olives. I also roasted some carrots with sweet Vidalia onions, dill and brown sugar to serve alongside. I love the contrast of hot and cold, the fresh carrots in the salad to the warm carrots from the oven are divine!
Recipe by This Little Italian at