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  • Catherine Irvin

Chicken thighs save lives

Updated: Dec 15, 2019


A Saturday tradition I've come to love is my Saturday morning walk to the farmer's market. No matter the weather or what bar I was at the night before, you can always find me checking out what's in season. I'm instantly reminded why Blacksburg has become a home away from home through my love of food.

I recently ventured out of my usual kombucha stop and apple picking over to Weathertop Farm. Cedric sent me home with a package of chicken thighs and preached the difference in taste in his chickens opposed to a store-bought chicken. MY GAWD was he right. I have NEVER tasted chicken as good as Weathertop Farm's chicken.

I used a cast iron skillet to make the chicken for a quick sear on the skin, then letting the chicken finish off in the oven.

XO//CATH​

-THE RECIPE-

1 lb. chicken thighs

for the marinade...

1/4 cup olive oil

2 garlic cloves, minced

2 tsp. brown sugar

1 tsp. salt

1 tsp. black pepper

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. chili powder

1 tsp. dried rosemary

1 tsp. dried thyme

Combine all ingredients in a bowl and whisk together. Spread marinade on skin-side of the chicken thighs. Heat a cast iron skillet with a tablespoon of butter to med-high heat. Sear chicken skin-side down for 2 minutes. Flip chicken over and cover pan with foil.

Preheat oven to 325ºF and put chicken in oven for 30 mins. Baste chicken with juices in the pan after removing it from the oven. Enjoy!


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