There are a few delicious recipes for crispy chicken thighs from well-known paleo bloggers like StupidEasyPaleo and NomNomPaleo. Only problem? It makes such a mess of your stove top even with a splatter screen! My family loved the bacon-like taste of the crispy skin, but did not enjoy the clean up or the feel of burning our arm hairs with nuclear-hot oil crackling off the skillet.
Enter: the gas grill.
It seems like a complete “duh” and obvious choice now, but we felt pretty darn pleased with ourselves the first time we left the mess outside on the grill and our stovetop stayed shiny with cleanliness; not grease. The biggest secret? Using our Lodge cast iron ware.
Our kids love our Less-Mess Crispy Chicken Thighs so much that we now have to make 2-packs worth of organic bone-in chicken thighs so we use our Lodge skillet and our Lodge griddle. The good news is that both ways come out AMAZING so it doesn’t really matter which cast iron style you use.
Less-Mess Crispy Chicken Thighs
Fire up the gas grill!
- Organic bone-in chicken thighs (4-5 come in a pack)
- 2T coconut oil
- Sea salt & pepper
- Fire up the gas grill on high
- Rub 1-2T coconut oil in cast iron ware and put on grill about 3/4s the way of it heating up.
- Meanwhile, add desired amount of sea salt and pepper to skin-side of chicken. (Pro Tip: May work with other seasonings, but keep in mind more delicate herbs, like rosemary or basil, could burn.)
- Add chicken SKIN-SIDE DOWN to cast iron. Close grill cover and cook on high for 25 minutes.
- After 25 minutes, flip over and turn heat down to medium. Cook for 8 minutes.
- Remove from cast iron. Let cool. And enjoy that crispy goodness!
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