Place your cast iron onto the middle rack of the oven, then preheat the oven to 400F.
In a small mixing bowl, combine oil, chili powder, brown sugar, garlic powder, ground cumin, white pepper and salt. Rub chicken thighs using chili mixture.
When oven is preheated, carefully place chicken thighs, skin down, in hot cast iron skillet. Bake for 20 minutes. Flip to the other side and bake another 20 minutes.
Remove chicken thighs from the skillet. Pour all of the chicken juice into a bowl, except 1 tablespoon, and set aside, you are going to add it to the sauce later.
Add chopped onion, cook on medium heat until golden color, about 5-7 minutes. Stir in ketchup, molasses, "W" sauce and Dijon mustard. Stirring continuously, cook until sauce thickens, about 3-5 minutes.
Whisk in chicken juice, season with more salt and pepper in needed. Return chicken thighs back to skillet and coat with BBQ sauce. Garnish with chopped chives. Enjoy!
Ingredients
Directions
Place your cast iron onto the middle rack of the oven, then preheat the oven to 400F.
In a small mixing bowl, combine oil, chili powder, brown sugar, garlic powder, ground cumin, white pepper and salt. Rub chicken thighs using chili mixture.
When oven is preheated, carefully place chicken thighs, skin down, in hot cast iron skillet. Bake for 20 minutes. Flip to the other side and bake another 20 minutes.
Remove chicken thighs from the skillet. Pour all of the chicken juice into a bowl, except 1 tablespoon, and set aside, you are going to add it to the sauce later.
Add chopped onion, cook on medium heat until golden color, about 5-7 minutes. Stir in ketchup, molasses, "W" sauce and Dijon mustard. Stirring continuously, cook until sauce thickens, about 3-5 minutes.
Whisk in chicken juice, season with more salt and pepper in needed. Return chicken thighs back to skillet and coat with BBQ sauce. Garnish with chopped chives. Enjoy!