Have you ever made a recipe where everyone in the family goes “ok, this is better than any restaurant chicken I have ever had?” Meet Rosemary Garlic Chicken on a Cast Iron Skillet. Please take an extra moment for the name of the recipe to sink in. It is that good.
Let’s just start with my love for cooking and grilling on cast iron. Oh my gosh! I thought my All Clad pans would remain my favorite, but cooking on cast iron just cannot be beat!
Everything that I cook on there just seems to come out caramelized and delicious!!! My mom introduced me to cast iron years ago when we first made an apple pie on the Big Green Egg. That had me hooked and haven’t looked back!
Nothing holds heat and glazes food like a nice cast iron skillet! I use my 12” every single day when I saute vegetables for dinner so it has a permanent spot on the stove top. Cook, clean, stove top. That’s the rotation. It never gets stored in the cabinet anymore – not even when guests stop by.
I’ve written several times about how we like to preserve our budget for travel rather than eating out at restaurants. It’s Saturday night and most of my friends are out eating at a restaurant. I have no doubt that they spent upwards of $100. Blech!
Spence would say “that’s a $100 I could have spent on a plane ticket!” He equates everything with the price of a plane ticket and exploring!
I think our family is the anomaly by spending our Saturday nights at home and grilling. This week’s treat, Rosemary Garlic Chicken on our Big Green Egg, is certainly a favorite. But, it’s the time we spend together enjoying delicious food that creates our best family memories.
Enough sappy sentiments. Let’s get back to this chicken!
It’s to die for delicious! Jason and I think it is hands down our favorite chicken recipe of all time. Spence still thinks his Huli Huli Chicken (Jason insert link) beats it. Whatever dude…
One of the best parts of this recipe is the super-fast prep time. The only thing that needs preparing is the olive oil mixture.
The other reason that this recipe rocks is it is really hands off. Once the chicken is on cast iron skillet on the Big Green Egg, the only thing left to do is brushing the oil and flipping the chicken.
Rosemary Garlic Chicken on a Cast Iron Skillet
The only prep work is the super simple oil mixture. Mix together the pressed garlic, rosemary and olive oil together in a small container and set aside. Salt and pepper both sides of the chicken thighs.
Set up the Big Green Egg for direct heat by removing the plate setter. Place the 12” Cast Iron Skillet on the grate and adjust the vents to bring it to 500 degrees. Once it reaches that temperature, add the chicken thighs (skin side down) and close the vents a little to reduce the heat to 425. Let the chicken cook for 15 minutes and then brush chicken with the garlic, rosemary and olive oil mixture. Be very careful, as the chicken will be splattering a bit and might just burn your hands. Don’t ask me how I know that.
After brushing, flip the over chicken and brush a bit more of the mixture on top. Continue to cook for an additional 10 minutes until the internal temperature reaches 175.
Recipe note: Add or reduce garlic for your tastes. We love it and found that the two cloves were just perfect for 4 thighs.
Recipe note: We love fresh herbs but will use dried out of season. We grow a lot of herbs through the summer. We dry them and then have our favorites in jars in the cupboard!
Recipe note: This works perfect in the oven as well. The skin will get slightly less golden brown but the taste is virtually the same. I’ve made it in the oven several times and it is quite tasty!
Recipe note: I would use this recipe for friends, neighbors or when you have them over for dinner. It is quick, easy, and appetizing so you can pay attention to your guests.
Until next time, enjoy!
Grilled Garlic Chicken on the Big Green Egg
- 2-3 tbs of olive oil
- 1-2 tsp dried rosemary
- 2 garlic cloves
- salt and pepper to taste
- 4-5 chicken thighs bone in and skin on
- Place oil, rosemary and garlic in bowl, combine and set aside.
- Rub chicken thighs with 1 tsp of oil and add salt and pepper to both sides.
Set up Big Green Egg
- Set up BGE for direct heat by removing the plate setter
- Place cast iron skillet on BGE grate and heat to 500 degrees.
- Place chicken thighs (skin side down) in the cast iron skillet.
- In 15-20 minutes, brush the chicken with the oil mixture, flip the chicken over, and brush on more of the oil mixture
- Continue grilling until the chicken temperature reaches 175 degrees. This should take about 10 minutes.
- Very carefully remove the skillet from the BGE. The skillet will be extremely hot and there will be some hot splatter.