fire iron chicken Texibian: WTF, right? Yeah, I know, it’s a stretch. But it’s the only way I can describe the flavor of this dish; if Texas were an island in the West Indies, this would be their chicken.
You might have noticed by now that I have a healthy relationship with my cast iron skillet. I can safely tell you that it is the best $40 you will ever spend on kitchenware.

Makes: 1 hot chicken
Total kitchen time: 30 mins

Shopping list:

  • 1 chicken, quartered (I’ve ranted about this before; get the best chicken your grocery store has to offer) OR your favorite skin-on chicken pieces
  • 1/2 cup kosher salt
  • 1/2 cup dark brown sugar
  • 2 tsp celery powder
  • 1 tsp paprika
  • 1 tsp ground cloves
  • 1 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1/2 tsp red pepper flakes
  • 2 tsp fresh ground black pepper
  • 1/2 cup honey

Special equipment: cast iron skillet, aluminum foil shaped into a lid for your skillet

  1. Combine all the dry ingredients (you guessed it, a dry rub) in a mixing bowl. Coat the chicken with the dry rub, patting it onto the skin and meat. Refrigerate anywhere from 0-30 minutes.
  2. Preheat your oven to 450F and set the top rack to the middle position. Heat your cast iron skillet over high heat until it is smoking.
  3. Add the chicken pieces, skin side down and cook over high heat about 2 minutes.
  4. Cover the skillet with the foil and move it to the oven. Cook about 5 minutes.
  5. Remove the foil. The chicken should be soaking in a tub of bubbling goodness. With the foil off, set your oven to broil.
  6. Broil about 2 minutes or until the chicken develops deep brown spots. Carefully (your skillet is now hot enough to melt through your kitchen floor) flip the chicken pieces. Broil 2 minutes more.
  7. Remove the skillet from the oven and onto a trivet. Drizzle the honey over the chicken and let sit at least 5 minutes. Plate up the chicken making sure to spoon off the juice left in the pan.

This dish pairs nicely with roasted vegetables (like onions and fennel) and sangria. Or, serve with corn, spiced butter and pink lemonade for a more Kennedy-like affair.