Iron Skillet Chicken on the Performer


 
Mike Coffman

Mike Coffman

TVWBB Olympian
Saw a video by the BBQ Pit Boys about iron skillet chicken and decided to give it a shot.

A 5 pound chicken was coated with smoked olive oil and seasoned with a SPG mix.
I split the skin by the legs so they would lay flat in the skillet.
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In the mean time I had the cast iron skillet heating up.
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Once the skillet and the Performer were at about 425 I put the chicken into the skillet.
Added a small chunk of pecan wood to the fire.
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The chicken was then moved to the indirect side of the grill.
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After 30 minutes I rotated the pan to get some even cooking. In the video the Pit Boys shut
the grill down at this point. I didn’t since I wanted to get a good crispy skin.
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Another 30 minutes went by and the chicken is done. Chicken was 175 at the thigh and 170 at
the breast. Chicken was tented with foil to redistribute the juices.
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I couldn’t let the pan drippings just go so I made some gravy.
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Gravy is done.
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After resting about 20 minutes the chicken was sliced. Look at the juices in the pan and on the meat!
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Plated with some rice and broccoli salad.
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Chicken was really moist, flavorful and the skin was nice and crispy. I am really impressed on how
well the CI Skillet cooked everything even. I know I probably could have got the same results with
a drip pan and using just my Craycort grates but I wanted to try this recipe. Will be doing this one
again and maybe add some onion and garlic to the pan with the chicken.

Thanks for looking!
 
I have never tried one of the pit boys recipes...sure like the videos....but after seeing how your chicken came out I am gonna have to try it...just excellent.

There has to be an unwritten law that if you have drippins, ya gotta make pan gravy!!
 
Neat cook Mike, and great pics. I was thinkinng about halfway through that I could do this on my gasser with the griddle, and then I saw your gravy. Fantastic!
 
Great post & Great lookin' bird Mike!!
I've been cookin' YB in a CIS for years and it's always awesome!
I, however, do not remove it from the skillet yet still get crispy skin.

Yours looks EXCELLENT!!
 
Jim Lampe said:
Great post & Great lookin' bird Mike!!
I've been cookin' YB in a CIS for years and it's always awesome!
I, however, do not remove it from the skillet yet still get crispy skin.

Yours looks EXCELLENT!!
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Thanks Jim! I didn't remove it from the skillet until it was done. I think I was saying that the Pit Boys shut the grill down for the last
30 minutes of the cook, which I didn't do.
 
Nice looking chicken! I'm a fan of the BBQ Pit Boys videos as well and just watched this one a few days ago. Nice to know it turned out well for you. I have a new Blu-ray player with built in WiFi and a YouTube app, which is perfect for watching their videos on my TV.
 
Looks really good! I have seen a bird on the grill baked in a DO. And it was really juicy and nice looking. Might give it a try.
 
Incredible looking meal! Love the gravy. Gonna try this next time we do a whole chicken.

Barry McCorkle said:
I have a new Blu-ray player with built in WiFi and a YouTube app, which is perfect for watching their videos on my TV.
Click to expand...
Good idea. AppleTV has the same deal. Can't believe I hadn't thought of that before. Thanks!
 
Don Cash said:
Incredible looking meal! Love the gravy. Gonna try this next time we do a whole chicken.


Good idea. AppleTV has the same deal. Can't believe I hadn't thought of that before. Thanks!
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Don: You probably already know, but you can stream via Airplay from an iphone, ipad or mac to your ATV.
 
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