Cast iron a must. Batch cooking absolutely . Cooking 3# of chicken. I have an 8 inch cast iron skillet and a 10 inch carbon steel Tried using a carbon steel to cook 2 batches at a time. The cast iron cooked more quickly and developed better color.
(Didn’t slavishly follow marinade recipe. Out of rice vinegar, so I used juice of 2 limes. Probably had more onion, garlic, and grated ginger than called for.) Marinated boneless, skinless chicken thighs in this marinade overnight, then cooked in preheated skillet in coconut oil on the stovetop followed by hot oven. Part of my work week meal prep. October 2025
