From the Grill to the Kitchen: Crispy Chicken Thighs & Beer Can Chicken — Indoors
If you’re like me, chicken thighs and beer can chicken are two of the best ways to win friends and influence dinner tables.
And while nothing beats the smell of smoky skin crackling over a backyard grill, sometimes the heat (or the rain, or the wind, or just plain life) makes it easier to stay inside.
But that doesn’t mean we have to give up flavor.
In this second post in my indoor cooking series, we’re bringing two outdoor chicken classics into the kitchen — without sacrificing that crispy skin, juicy bite, or deep, rich flavor you’d expect from a grill.
🔥 Cast Iron Chicken Thighs: Crispy, Juicy, and Loaded with Flavor
Let’s start with the unsung hero of indoor cooking: the cast iron skillet.
Chicken thighs are built for cast iron — the skin crisps beautifully, and the meat stays juicy even if you forget about it for a minute. Here’s how I make it:
Ingredients:
- Bone-in, skin-on chicken thighs
- Kosher salt, coarse black pepper, garlic powder, smoked paprika (or any rub that you use when grilling outside)
- Olive oil or avocado oil
Directions:
- Preheat your oven to 400°F.
- Pat the thighs dry — this helps the skin crisp up.
- Season to your taste with salt, pepper, garlic powder, and smoked paprika (or your go-to grilling rub).
- Heat your cast iron skillet on medium-high heat with a little oil until shimmering.
- Place thighs skin-side down, and sear without moving for 5–6 minutes until the skin is golden and crisp.
- Flip the thighs and transfer the skillet to the oven.
- Roast until the internal temp hits 175°F — yes, 175°F. Thighs love higher temps. The collagen breaks down and turns the meat buttery.
Let them rest a few minutes, then serve with any side that you love when grilling. You’ll be shocked this didn’t come off the grill.
🍺 Indoor “Beer Can” Chicken (Minus the Can… or Not)
Let’s be honest — beer can chicken isn’t about the can. It’s about that golden skin, the herby crust, and the juicy, fall-apart meat that soaks up all the flavor.
Here’s how to do it indoors — and yes, you can still use the beer.
Ingredients:
- 1 whole chicken (spatchcocked/butterfly)
- Your favorite BBQ rub or spice mix
- Olive oil
- An open can of beer, placed in the corner of the pan
Directions:
- Preheat your oven to 425°F.
- Prep your bird: Pat it dry and rub all over with olive oil and your BBQ rub.
- Place chicken skin-side up in a cast iron or roasting pan.
- Add moisture: Simply crack open a can of beer and place it upright in the corner of the pan. The steam helps keep things juicy.
- Roast uncovered until the skin is golden and the internal temp hits 160°F in the breast and 175°F in the thigh.
- Optional finish: Turn on the broiler for 2–3 minutes to crisp up the skin like it just came off the backyard grill.
Let it rest, carve it up, and serve with slaw, cornbread, or your favorite summer sides.
🥶 Stay Cool, Eat Well
Whether you’re a crispy thigh guy or a beer can bird lover, there’s no need to fire up the grill to get that same rich flavor and juicy finish.
Just crank the A/C, fire up your cast iron, and let the kitchen do the heavy lifting.
🔜 Up Next: Indoor Hamburgers That Hit Like the Backyard Grill
In the next post, we’re bringing burgers indoors — complete with that crispy sear, juicy bite, and smoky flavor, all without stepping outside. Stay tuned for burger tricks that’ll have you skipping the grill all summer long.