It’s January and I have some big goals to save money this year for some very special projects and of course, our future. Obviously with a large family we eat quite a bit. And the cost of food can add up. I am determined this year to develop new recipes with that are not only delicious, but easy, and FRUGAL! Hence this recipe…Honey BBQ Skillet Chicken Thighs.
Chicken thighs are a favorite in our house. I often find them for $.88 in our grocery store and stock up. Buying chicken thighs with the bone and skin on is much cheaper than boneless, skinless. It really doesn’t take much to pull the skin off. And there are quite a few tutorials on Pinterest on de-boning chicken thighs that are quick and easy to follow.
This is the perfect opportunity to break out your Cast Iron Skillet! If you don’t have one… You NEED one! I love mine. And I am actually considering a second as we usually have a full house of people to feed and one is just not cutting it anymore. There is something about a cast iron skillet that gives you the perfectly browned meat that you were aiming for.
Of course, since it is January, it’s cold here in Michigan. And I am not going to ask my hubby to go outside and turn on the grill when I get the craving for BBQ. (although we have done a crazy amount of grilling even in the bitter cold) This skillet chicken is moist and flavorful. The sauce is thick and hearty (perfect for winter). Serve it up with a nice helping of mashed-taters and a slice of cornbread! The perfect solution to your BBQ craving!
- 8 Chicken Thighs (skin removed)
- 3 Tbsp Oil
- 2/3 C. Flour
- 1 Tbsp Seasoning Salt
- 1/2 tsp ground Black Pepper
- 1 C. BBQ Sauce (Sweet Baby Rays)
- 2 Tbsp Mustard
- 2 Tbsp Honey
- 1 tsp Liquid Smoke
- 1 1/3 C. Water
- Pre-heat oven to 350˚ F.
- Remove skin from chicken thighs. (reduce cooking time if bones are removed)
- Rinse and pat dry with paper towels.
- In a medium bowl mix together flour, seasoning salt, and black pepper.
- Pre-heat oil in large skillet.
- Coat chicken thighs in flour mixture and place in hot skillet.
- Fry 6-7 minutes on each side.
- Add to remaining flour mixture bbq sauce, mustard, honey, liquid smoke, and water. Whisk together to combine.
- When both sides of chicken are nicely browned, cover chicken with bbq sauce mixture.
- Carefully place skillet in oven.
- Bake for 25-30 minutes.
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