Cast-iron BBQ Chicken Style

May 18, 2018



I hate to turn on the oven when it hot out but I didn’t have time for the grill. This was one of those recipes where I threw it together and hoped it didn’t taste like tomato paste. Getting BBQ sauce right with out burning it is hard for me. Guess thats why most people buy store bought stuff. It turned out way better than I expected and my husband really enjoyed it too. 




  • 1/2 onion

  • 2 cans or 12oz tomato paste

  • 1/2 can about 7 oz diced tomatoes

  • 1 tbsp apple cider vinegar

  • 2 tbsp coconut aminos

  • 2 tbsp smoked paprika

  • 1 tbsp turmeric

  • 1/8 tsp chili pepper powder

  • 1/2 tsp salt

  • 6-12 Chicken thighs (depends on how many you can cram into the pan)



  • Dice onion

  • In a large castiron skillet at least 12 inches

  • cook onions till translucent in oil (I used olive oil)

  • Turn off stove and add tomato paste, diced tomatoes, Vinegar, aminos

  • Turn stove back on to low and stir it all together ass in paprika, numeric, chili pepper, and salt

  • Stir till spices are mixed in then place a lid on(mines from an old pot it does not seal)

  • Pre heat oven to 375º F

  • stir occasionally to keep from burring for 5 min 

  • Add in chicken you will have to press/ squish down the chicken through the sauce to the bottom of the pan

  • It will be a tight to get all the thighs in 

  • with a spoon scoop and spread some sauce on top of the chiken

  • Place in the oven


Cook at 375º For 30 min





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