So I have to tell you a secret. I’m afraid of fire. Specific to this post, I’m afraid of grills and lighter fluid and all that stuff.
But I finally decided to be strong and move away from my electric grill that I bought last year. Don’t laugh – it was cute on my patio. And dangit I want to grill up some meat, veggies and fruits now that it’s warm.
So I read the instructions that came with my grill and watched some videos and got to work. I first cooked up some flank steak and veggies. But I noticed that the grill was not hot enough in the least to grill up my chicken that I was marinating. And it was about to rain so I gave it up for the weekend.
I left the chicken in the refrigerator because I was just deflated from my attempt at grilling. The next day I did a little research and decided to try my hand at baking up the chicken in my Lodge Cast-Iron Skillet because I love that thing and because it was flooding outside.
While this way produced a lot of smoke, it was well worth it. It also produced an almost grilled like taste to the chicken. I am determined to master the grill this year but for those times I can’t grill outside, this will be my go-to method from now on.
Cast Iron Skillet Chicken Leg Quarters
2 chicken leg quarters, skinless
Montreal chicken seasoning
2 cups Italian dressing
1 Tbsp Canola oil
1 Tbsp butter
Season your chicken leg quarters with a generous helping of chicken seasoning. Place in a large baking dish and pour in Italian dressing. Cover and refrigerator for up to 24 hours.
When ready to cook chicken, preheat oven to 450 degrees. Add Canola oil to cast iron skillet and heat over medium heat. Once oil is hot, but not smoking, add chicken. Brown on each side for about three minutes.
Divide butter among chicken leg quarters and place on top. Place cast iron pan in the oven and bake for 45-55 minutes or until chicken breast reaches 165 degrees. Once out of the oven, cover gently with foil and let rest for 10 minutes.
* Note: There is an affiliate link to the cast iron skillet.
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