IRON SKILLET BAKED CHICKEN THIGHS

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Chicken thighs are cheap and I love the dark meat of the chicken. I think it has more flavor. You could serve these baked chicken thighs over rice or even noodles or just as a main dish along with a couple of vegetables. Quick and easy meal during a busy week or anytime.

2 pounds boneless, skinless chicken thighs, (could use the bone-in ones with the skin)
1/4 cup tomato ketchup
1 tablespoon apple cider vinegar
2 tablespoons butter, melted
2 tablespoons brown sugar or honey
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Spray iron skillet with cooking oil. You can use a 9 x 13 baking dish for this recipe, also. Place chicken thighs in skillet or baking dish. In a bowl whisk together the remaining ingredients and pour over chicken thighs. Bake in a preheated 425 degree oven for 35 to 40 minutes. Makes 6 to 8 servings. Enjoy!

Be sure and PIN these Baked Chicken Thighs for later!

5 Comments

  1. Thank you for giving us so many recipes using “Cast Iron”. I love and cherish mine so much. I have my Grandmas as well as my moms who have both passed away.

  2. I made this chicken recipe tonight, it was very good and tender.

  3. Reatha Lorraine Burdick says:

    I use a lot of your recipes. They are quick and easy and taste good also. Many of my fb friends use them to.

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