I used a liquid marinade on some skinless chicken thighs and want to cook it in cast iron. How can I get it with a nice sear and flavor? Do I have to dry the chicken from the marinade first? And also what to do with oil in the pan? I think ive made mistake by adding all the marinade in with the chicken in the cast iron and it never seared (understandably so, I thought the marinade would form into a nice glaze but it was just a wet, liquidy mess, prob wrong pan to do this in?) Any recs to cook saucy cast iron meals? Maybe cast iron not made for saucy meals?
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