Broiled Chicken Thighs

Broiled Chicken Thighs
Ingredients and Substitutions
Notes on Equipment
How to Make Broiled Chicken Thighs
Expert Tip
Serving Suggestions
Make Ahead & Storage
More Chicken Thigh Recipes
Frequently Asked Questions

For years now, these tender, juicy Broiled Chicken Thighs have been one of my go-to meals on my busiest evenings. With just a few ingredients, and even fewer steps, I can prep a meal that my whole family loves in about fifteen minutes from start to finish.

Chicken thighs are one of my family’s go-to protein choices when we need a dinner that’s satisfying and low-effort. I’ve been making these Oven Baked Boneless Chicken Thighs about as long as I can remember for that very reason! And while that recipe is still a fixture in our house, sometimes you need to get something on the table a little faster. That’s where these thighs come in.

I have to confess something. I wasn’t a really great cook from the start. My husband can tell you that I started at whatever is below level zero in the kitchen skills department (seriously, I once boiled chicken before baking it–oof).

The broiler can be a little intimidating, but I promise you that it isn’t as hard as you think it might be. Everything in this recipe can be done even by a first-time cook, from preparing to cooking to serving, and it takes just 15 minutes.

Almost more of a method than recipe, this is something I make at least once or twice a month. Change up the spices however you like once you have the broiler method down and you’ll have a whole new way to cook chicken at your fingertips!

Ingredients and Substitutions

The Chicken – I use boneless, skinless chicken thighs for this recipe.

Oil – For this recipe, I use a light olive oil. If prefer, another neutral, high smoke point oil will work.

Seasonings – I use a generous amount of garlic, smoked paprika, kosher salt, and freshly ground black pepper. If you can’t see the spices on the meat before it goes into the oven, you won’t be able to taste them very well when they come out.

Notes on Equipment

Sheet pan – Any time I’m baking or roasting, I have to give a nod to my all-time favorite Nordic Ware baking sheets. They’re hefty without being heavy, come in a bunch of sizes, and the price is right. I’ve had some of mine for 20 years, and they’re still going strong.
Tongs

How to Make Broiled Chicken Thighs

Preheating the Oven: Start this one by turning on the oven broiler to high.

Laying Out the Chicken: While it heats up, I’m placing the chicken thighs onto a large baking sheet, with room between each for air flow.

Drizzling with Oil: Drizzle the olive oil over the chicken.

Seasoning: You’ll sprinkle the chicken thighs with garlic, paprika, salt, and pepper. Then, flip the thighs over and season again.

Broiling: I pop the sheet pan with chicken into the oven and let it broil for 5-6 minutes.

Flipping the Chicken: Remove the pan from the oven and turn each piece of chicken over with a pair of tongs.

Broiling Again: Return the pan of chicken to the oven and broil for another 5 minutes or so, until the chicken is almost done.

Flipping Again: Finally, you’ll want to rotate the chicken thighs over, allowing them to crisp up again on the original side for about another 2 minutes.

Serving: I let the chicken thighs rest for at least 5 minutes before serving.

chicken thighs on round plate with towel

Expert Tip

Often it can be easy to just rely on the timer to know when the chicken’s done cooking. But, for the best result I recommend keeping an eye on the chicken and watching for doneness. Chicken thighs do not turn white like breasts do as they cook, but they should have no pink in the center. Any juices should be clear. If using a meat thermometer, you want an internal temperature of 165°F.

Adding the Seasonings – I often put on a pair of kitchen-safe gloves and rub the spices into the chicken before cooking. That way, I can ensure that the meat is seasoned evenly throughout.

Checking for Doneness – When you’re doing one last check before preparing to serve these chicken thighs, you’ll want to use the thickest part of the thickest piece of chicken for reference. I’ve certainly forgotten to do this before, and trust me, it’s not worth the frustration of having to put chicken back into the oven when everything else is ready to serve.

Letting the Meat Rest – I recommend letting the meat rest for at least 5-10 minutes before slicing it. This allows the natural juices to redistribute evenly throughout the meat. If you slice it immediately, those juices will leak onto your cutting board, leaving the chicken much drier and it won’t be nearly as nice.

Serving Suggestions

I serve this chicken with Sweet and Spicy Coleslaw or Street Corn Pasta Salad for an easy weeknight dinner. These chicken thighs also pair really well with my Mango Summer Salad any time I find mangoes on sale. All of those salads can be prepped early in the day, making this about as easy as it gets for a summer meal.

Make Ahead & Storage

Make Ahead: This is a great make-ahead protein for lunches and other meals. I like to add this chicken to my salads, wraps, and rice bowls.

How to Store: I typically store these chicken thighs in an airtight container or Ziploc. They will keep nicely for 3-4 days in the refrigerator.

How to Reheat: I eat this chicken cold on salads or reheat it in the microwave.

More Chicken Thigh Recipes

Frequently Asked Questions

How far should my oven rack be from the broiler?

It will vary depending on your oven, but I usually recommend 5-7 inches of space in between.

Can I use bone-in chicken thighs for this recipe?

No, the broiler will not cook bone-in chicken the same way. I do not recommend it for this recipe.

What about frozen chicken thighs?

No. You will need to let frozen chicken thaw before you can broil it. High heat with a frozen center means you’re going to get undercooked chicken in the center and a blackened mess on the outside.

Preheat the oven to Broil. Place the chicken on a large baking sheet. Drizzle with oil and sprinkle both sides of the chicken thighs with garlic, paprika, salt, and pepper.
Broil the chicken for 5-6 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5 minutes or so, just until the chicken is almost done. If your pieces are thicker, they will take a little longer.
Turn the pieces over once more and broil for another 2 minutes or so, until the meat is no longer pink and the juices run clear.