How Long to Cook Boneless Skin-On Chicken Thighs (Pan-Seared) in the cast iron
Specification: 4–6 boneless skin-on chicken thighs (5–7 oz each), skin patted bone-dry with paper towels and salted 30 minutes uncovered on a rack in the fridge, weighted with a second skillet or bacon press for the first flip
3-Step Execution Protocol
Heat cast iron skillet over Medium-high (surface ≈400°F) with a splash of neutral oil until lightly smoking. Prepare boneless skin-on chicken thighs (pan-seared) (4–6 boneless skin-on chicken thighs (5–7 oz each), skin patted bone-dry with paper towels and salted 30 minutes uncovered on a rack in the fridge, weighted with a second skillet or bacon press for the first flip).
Cook for 10–14 mins (7–9 mins skin-side-down under a weight, 3–5 mins flesh-side up). Flip at the 8-minute mark for even browning.
The skin is a shattering dark amber with a texture like glass; the underside of a flipped thigh has gone from raw pink to opaque white with no translucent spots, and a probe pushed sideways into the thickest part reads 170°F. Confirm internal temperature reaches 170°F–175°F at the thickest point — dark-meat sweet spot for tender-not-rubbery thighs (well above the 165°F USDA poultry safe minimum). Rest for 5 minutes before serving.
USDA FSIS 165°F poultry minimum internal temperature; dark-meat "pull-at-170°F-for-texture" target per Serious Eats "How to Cook Boneless Skin-On Chicken Thighs" (J. Kenji López-Alt) — thigh collagen begins gelatinising above 165°F, so a slightly higher pull temp gives tenderer meat than pulling at the safe minimum. Weighted-skin technique per Cook's Illustrated / America's Test Kitchen crispy-thigh reference.