It’s officially BBQ season! We are HUGE fans of barbecue in the Rowe household — chicken, pork chops, etc. And since not all barbecue recipes have to be done on the grill, why not bring the party inside? It’s always good to have options, so I’m sharing how to make perfect BBQ Drumsticks (or thighs) in a cast-iron skillet.
Cast Iron Skillet BBQ Drumsticks
Cast Iron Skillet BBQ Drumsticks
Last weekend I decided to BBQ some chicken and make a corn bake for lunch. Grilling wasn’t an option due to the weather conditions, so I had to figure out a different plan. I am no chef, friend.
Often, I feel like such a novice. Experimenting in the kitchen can be so stressful. I hate to waste good food. Silly, but true.
However, there are times that just call for a little ‘put on your big girl pants and do this.’ I grabbed my cast iron skillet and did a little googling and voila!
This cast iron BBQ chicken is AMAZING. These drumsticks were cooked to perfection and flavorful. Score! (I love-love-love our Lodge Cast Iron Cookware, pictured).
Perfect Cast Iron Skillet BBQ Drumsticks (or Thighs)
Ingredients
- 1.5-2 lbs. Fresh Chicken Drumsticks
- Barbecue Sauce of Choice
- 1 tbs. extra virgin olive oil or preferred oil
Instructions
- Marinate drumsticks in barbecue sauce (in refrigerator) for a minimum of 30 minutes.
- Preheat the oven to 400F.
- Heat cast iron skillet over medium heat until warm.
- Add oil and drumsticks to pan.
- Lightly brown chicken on all sides (approximately 5-10 minutes).
- Place pan in oven for 20-25 minutes, basting the chicken with barbecue sauce twice.
- Remove pan from oven and baste with barbecue sauce one last time, optional.
I really need to use my cast iron skillets more often. They really are a kitchen essential! Do you have a favorite recipe you’ve made in your skillets? Let me know in the comments below. I’m always looking for new recipes to try!
Other chicken recipes to try:
Pineapple BBQ Chicken Skewers
How to make Chicken Fajitas in a Cast Iron Skillet
Skillet Chicken Tacos
Chicken Burrito Bowl
Hugs + Blessings,
Bob says
Kelly…you did it again, cast iron skillet! Not available in Panama, but will bring back from Oregon on my next trip home. Yum on the recipe!
Bob
KEVIN E HEMMIS says
Thanks for the recipe. Added some diff spices, came out great!
Kelly Rowe says
Thanks so much for letting me know how much you enjoyed it, Kevin!! Cheers.
Christy Ann says
Those look delicsious Kelly! Maybe one of these days I’ll venture out more with cooking and get one of those cast iron skillets. 🙂 Love the pics too!
Bird says
Looks so delicious!!
Chris @ Celebrations At Home says
These look so good!
tom says
I’ve been using cast iron grill pans to cook chicken on my gas bbq grill. Rarely have a flareup and the cast iron is easy to clean afterwards.
Kate Taylor says
How do you keep the inside of your oven from getting all splattered from the chicken baking in the open skillet?
Kelly Rowe says
Hi Kate. I don’t recall there being any splattering; however, placing a piece of foil over the pan would be a quick solution 😉
Leah says
Hi Kelly,
Thank you for the simple and exact instructions. The chicken turned out so juicy.
Anthony Scattaglia says
Turned out incredible, thanks for the quick and easy recipe.
Will be making this again and trying to try some other ingredients to make it just as good as the original.
Priscilla says
I have used my cast iron pan on the grill to mak liver & onions with bacon and it was just the best
I have also used it when camping to cook salt marinated rubbed for 24 hrs before cooking ribeye steaks 3 inches thick yum yum
Tired Mama says
Totally did this tonight and used Panda Express’ Kung Pao sauce (cos that’s all I had) and oooh man did they turn out delicious!! YOU SAVED THE DAY!
Lindsay Pevny says
I am DROOLING over your pics, good thing dinner is coming soon! Just needed some timings for drumsticks with my trusty cast iron, I love browning on the stovetop before baking!
Sandra says
I used Stubbs Sweet Honey & Spice BBQ sauce and these came out soooo good. Don’t need no stinkin’ barbecue grill.
Becky says
Hi!
Did you fry the chicken legs in the oil with the baroque sauce already on them? Didn’t the sauce burn.
Kelly Rowe says
Hi Becky. The oil is so that the chicken doesn’t stick. Nothing burned. The photographed chicken is how it came out of the oven. Enjoy.
Todd says
Mmm made these again tonight, soaked the wings in Sweet baby rays, Frank’s hot sauce, garlic seasoning, onion seasoning, pepper and salt. Soaked for half hour, put the cast iron on the burner with the olive oil, got it a little hot, added wings, let them flip and cook just like above.. thanks so much for this recipe
Tei says
I loved this recipe. I added fresh oregano and fresh basil, red pepper and squash. It turned exceptional.