Fig BBQ Chicken

 

3-3½ lbs. chicken legs

2 tsp. salt

2 tsp. paprika

1 tsp. pepper

1-2 tbsp. butter

 

Rinse off chicken legs and let rest on paper towels, pat dry.  Sprinkle with the salt, pepper and paprika. Place spiced pieces of chicken on a rack to dry while preparing the cast iron skillet. 

 

Heat oven to 350º and place cast iron skillet in oven to heat up. When oven is at temperature, remove from oven, (careful it’s hot) and add butter. Swirl around to melt and distribute.

 

Place chicken in cast iron meaty side down, and return to oven.  Cook 30 minutes and flip the chicken legs over.  Return to oven for 15 minutes.  Spoon prepared Fig BBQ/Mustard sauce over chicken and cover.  Cook an additional 15 minutes or just until bubbly.  Serve with favorite sides.

 

Cast Iron Chicken

Cast Iron Chicken

2 tsp. paprika

2 tsp. salt

1 tsp. pepper

½ tsp. onion powder

½ tsp. garlic salt

2-3 lbs. chicken pieces (legs, leg quarters, whole chicken cut up)

2 tbsp. butter

6 sprigs fresh thyme

KEY WORDS: CAST IRON

Preheat cast iron skillet in 450º oven.  While cast iron skillet is preheating, combine spices.  Cut up chicken (if necessary) and pat dry with paper towels.  Sprinkle spices all over chicken.  Coat well.  Use all spices.  When oven reached temperature, remove skillet – be careful, it’s HOT.  Add the butter to the cast iron and let it melt.  Place the thyme sprigs on one side.  Add the chicken, skin side down.  Place skillet in oven and bake 15 minutes.  Remove from oven (careful…still wicked hot) and flip the chicken over.  Return to oven and bake another 15 minutes.   Internal temperature for leg/thighs should read at least 175º.  Remove from oven and let stand 10 minutes.  Transfer chicken to platter, discard thyme.  Stir juices and spoon over chicken.  

**I stole this recipe from Cooks Country (www.cookscountry.com).  I love it.  I will never cook chicken another way!

© Crackerberries 2019