Cast Iron Skillet Thai Chicken

You can never have enough great chicken dishes!


  • 1 each 1/2 young chicken

(3.5# bird,semi boneless, vacuum packaged with lemon grass, Thai basil, young ginger, white onion & salad oil)

  • 1oz Canola 75/25 blend oil
  • Salt & pepper to taste
  • Palm sugar & fish sauce glaze
  • Cilantro for garnish
  • Green onion for garnish (thinly sliced)
  • Thai basil leaves for garnish
  • Baby rainbow carrots (blanched)
  • Orange-ginger reduction
  • Unsalted butter


1) In a medium hot cast iron skillet add the canola oil. When oil is hot add the chicken seasoned with salt & pepper skin side down to the skillet. (Let the chicken brown & develop a golden brown crust before you attempt to turn the product.)

2) Flip the chicken on to the rib bones & place the skillet into a 375F convection oven. Roast the chicken for about 12 minutes. Remove the skillet from the oven & flip the chicken back to skin side. Glaze the chicken with the palm sugar-fish sauce mixture and finish cooking the chicken until the leg juices run clear. (Test the chicken at the leg/thigh joint)

3) When done remove from oven & let the chicken rest.

4) Warm the carrots in a small pan with butter & some water. The water will evaporate & the carrots will become shiny & glazed. Add a small amount of the orange reduction to the carrots to coat them evenly. Keep warm.

5) To finish the dish place the chicken on the plate, add the glazed carrots & serve with steamed Jasmine rice.

6) Garnish the chicken with the herbs & sliced onion. Spoon the pan juices over the chicken.

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