Cast Iron Rotisserie Boneless Chicken Thighs

Need something that will take no more than 20 minutes? Need a different rotisserie rub that is slightly spicy? Look no further! My Cast Iron Rotiserrie chicken thighs can be ready in less than 20 minutes. If you do have more time, you can marinate these thighs overnight or a min of 20 minutes to get a bigger flavor explosion!

I found some 2 boneless chicken thighs for cheap and I made chicharrones de pollo (post pending) and this rotisserie chicken. I served both with Arroz con maiz (a yellow rice with corn) that can be done at the same time.

What you need:

  • Extra Virgin Olive Oil (4 tablespoons, more if you want)
  • 2 tablespoons of my rotisserie rub
  • 2.5 pounds of boneless chicken thighs
  • Cast iron pan!

How to prepare the rotisserie rub

  • 2 tablespoons of kosher salt
  • 2 tablespoons of paprika (you can use smoked if you like)
  • 3 teaspoons of onion powder
  • 4 teaspoons of thyme
  • 1 1/2 teaspoons of black pepper
  • 3 tsps of white pepper
  • 1 1/2 teaspoons of cayenne pepper

I have quadrupled this recipe so I always have on hand. It’s super easy to just grab and go for a quick meal.

How to make the chicken:

  • Pat dry the chicken. Turn the stove on to medium high and place your cast iron pan. Let it there to be HOT.
  • In a bowl add 2 tablespoons of Extra virgin olive oil to the chicken and two tablespoons of the rotisserie rub and mix it all together.
  • Once the cast iron is HOT, add a 2 tablespoons of extra virgin olive oil (you can use whatever oil you want). Once it’s almost smoking, place the chicken thighs.

    They will cook relatively fast. I always put a timer in for 5 minutes for both sides.
  • After the first side is done, flip and for the second side. If the first side is not crispy to your liking you can flip once more and leave for no more than 3 minutes.
  • Those crunchy bits are parts where I had a little bit more seasoning and they taste AMAZING.

Now, like I said before you can marinate these for 20 minutes (minimum) if you want. I have done it both ways. The marinated chicken has more flavor, but the season-and-go method tastes great as well.

Here’s what I did to make the Rice (I made 4 cups of rice because I used it with another recipe)

Arroz con maíz

  • 4 cups of jasmine rice
  • 2 tablespoons of adobo
  • 2 tablespoons of sofrito
  • 2 packets of sazón
  • 1 can of canned corn
  • 3.5 cups of water (or vegetable broth/stock if you have it)
  • A spash of garlic infused olive oil

How to make it:

  • In a Dutch oven, set to a medium high heat and drop the 2 tablespoons of sofritowith a splash of garlic infused olive oil. I use allspice garlic olive oil that I OBSESSED with. I think I need to just buy a bigger bottle of it
  • Once the sofrito defrosts (I freeze mine in cubes for better shelf life) add the sazón , adobo, and rice. I always like to toast muy rice so that it has more flavor.

  • Still in medium heat, add the water and corn and mix well.
  • Now, my mom taught me this trick (I believe that she found it online). I top the Dutch over with a kitchen towelette and put the lid on. I set the timer for 20 mins and forget it!

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Nos vemos!

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