Skillet Sticky Chicken ~ A quickly made glaze, pan seared chicken and this sticky sweetness will have your family begging for this dish often. Let’s talk cast iron. I used to HATE it. I was about 19 when my stepmom brought a Dutch oven home. That thing was utterly foreign to me. We were not what you would call an “outdoorsy” family. I loved the food she made in it. Deep, intense flavor. Her beef barley soup is one of my most favorite hearty soups to this day and it’s been years since I last had it.
Now cleaning it. That is an entirely different story. She talked about how it needed to be ‘seasoned.’ I had no idea what that meant as seasoned in my mind was salt, pepper, herbs, and spices. I also didn’t realize that after washing it, it immediately had to be dried. Let’s not mention the time I let it soak because it really had some stuck on bits. To say I was wholly ignorant of the ways of the cast iron is an understatement.
This post is sponsored by Camp Chef. As part of my on-going relationship with them, I received a 12″ Cast Iron Skillet to review, however all thoughts and opinions, glowing, gushing, or otherwise are 100% my own.I’m happy to say that in the ensuing decades I learned how to properly care for my kitchen tools, including cast iron. Cast iron used to intimidate me, now it’s my go to item. When Camp Chef asked me to review their skillet, I was thrilled.
I went into the product review with the highest of expectations and I was not disappointed. My 19 year-old self was happy with a pre-seasoned item, so all I had to do was give it a quick wash to remove any dust and dirt from being in the warehouse and get cooking. That is exactly what I did. My test was simple: get it hot and see how quickly it can cook my dinner and have that classic cast iron taste I have come to love.Final grade for the test A+. It heated up, seared my lightly marinated chicken, and cooked like a dream. As I basted the chicken with the sticky sauce, it would caramelize. The chicken developed a candy-like crust that it could not have if I cooked it in a non-stick or even my beloved stainless steel skillet.
Whether you are cooking indoors or outdoors, I recommend owning this skillet. Particularly if you’re going to make this Skillet Sticky Chicken!
Skillet Sticky Chicken
- 2 lbs chicken; cut into strips
- 2 tbsp olive oil
- 1/4 cup ketchup
- 1/4 cup peach or apricot jam/preserves
- 1 clove garlic; minced/grated
- 2 tbsp minced onion
- 1 tbsp apple cider vinegar
- 1 tbsp worcestershire sauce
- 1/4-1/2 tsp . Sriracha
- 1/4 tsp dry mustard
- 1/4 tsp salt/peper; to taste +/-
- Mix or whisk all the sauce ingredients together.
- Place chicken in a large bowl or zip-seal bag and add two tablespoons of sauce, mix the sauce into the chicken, and allow to sit for about 30 minutes.
- When ready to cook, add two tablespoons of oil once the skillet is hot.
- Place the chicken in the pan and get a good sear, cook for about 2 minutes, then flip.
- Baste the newly flipped side and then flip again after the initial 2-minute sear on the raw side, continue to baste then flip through the entire cooking process which is 7-10 minutes, depending on the thickness of the chicken.
- Serve and Enjoy.