Are you tired of the same old baked or grilled chicken thighs? Looking for a method that gives you juicy meat with crispy, caramelized skin in under 20 minutes? Broiling might be the answer you’ve been searching for! As someone who’s tested countless chicken recipes, I can tell you that broiling is seriously underrated but delivers amazing results.
What Makes Broiled Chicken Thighs So Special?
Broiling is essentially like using an upside-down grill in your oven. It uses intense direct heat from above to quickly cook food, creating that beautiful caramelization that mimics grilling – but without having to fire up the BBQ!
Here’s why I love broiled chicken thighs:
- Quick cooking time: Ready in under 20 minutes
- Grill-like taste: Beautiful caramelization without needing a grill
- Juicy interior: The high heat seals in moisture
- Crispy exterior: Perfect for those who love a bit of char
- Minimal cleanup: Especially when using foil-lined pans
Essential Equipment for Broiling Success
Before we jump into how to broil chicken thighs, let’s make sure you have the right tools:
- Baking sheet: A sturdy one that won’t warp under high heat
- Heavy-duty foil: For easy cleanup
- Meat thermometer: Essential for checking doneness (165°F is the magic number)
- Tongs: For flipping the chicken safely
- Wire rack (optional): Elevates the chicken for better air circulation
Step-by-Step: How to Broil Chicken Thighs
1. Prepare Your Chicken
The type of chicken thighs you choose makes a difference
- Bone-in, skin-on: Takes longer to cook (15-20 minutes total) but offers more flavor
- Boneless, skinless: Cooks faster (7-12 minutes total) but can dry out more easily
For either type start by patting them dry with paper towels. This is super important! Moisture is the enemy of crispiness.
2. Season Generously
There are endless seasoning options, but here are two popular approaches:
Basic Seasoning (from Craving Tasty):
- 1 tablespoon olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Cayenne pepper (optional, to taste)
Mystery Spice Mix (from Anthony LeDonne):
- 1 teaspoon kosher salt
- 4 tablespoons spice mix (he used smoked Hungarian paprika, garlic powder, and dukkah)
Toss the chicken in a bowl with your chosen seasonings, making sure they’re evenly coated.
3. Position Your Oven Rack
This is critical! Place your oven rack about 3-4 inches from the heating element. Too close and you’ll burn the chicken; too far and you won’t get that nice caramelization.
4. Preheat Your Broiler
Set your broiler to high and let it preheat for 5-10 minutes. This ensures even cooking from the start.
5. Arrange the Chicken
Line your baking sheet with heavy-duty foil (trust me, cleanup will be so much easier). Place the seasoned chicken thighs on the sheet, making sure they don’t overlap. If using skin-on thighs, place them skin-side up initially.
6. Broil Time!
For Boneless, Skinless Thighs (Victor’s Method from Craving Tasty):
- Broil for about 7 minutes without flipping
- That’s it! One perfectly caramelized side is better than two inadequately browned ones
For Bone-in, Skin-on Thighs (Chef’s Resource Method):
- Broil for 8-10 minutes, until the skin is golden brown and crispy
- Flip carefully using tongs
- Broil for another 7-10 minutes, until internal temperature reaches 165°F
Anthony LeDonne’s Quick Method:
- Broil chicken thighs on one side for 7 minutes
- Flip and broil on the other side for 5 minutes
7. Check for Doneness
Always use a meat thermometer inserted into the thickest part of the thigh (avoiding the bone if using bone-in). Chicken is safe to eat at 165°F.
8. Rest Before Serving
Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, making for juicier meat.
Troubleshooting: Common Broiling Problems
Chicken Burning Too Quickly?
- Lower your oven rack position
- Reduce your broiler setting if possible
- Monitor closely – broiling requires attention!
Chicken Not Cooking Through?
- If the outside is brown but inside isn’t done, move the rack further from the heating element and continue cooking
- For very thick thighs, consider briefly searing them in a skillet before broiling
Uneven Cooking?
- Make sure thighs are similar in size
- Space them evenly on the baking sheet
- Rotate the pan halfway through cooking
My Personal Tips for Amazing Broiled Chicken Thighs
I’ve made these countless times, and here’s what I’ve learned:
- Don’t skimp on seasoning – chicken thighs can handle bold flavors
- Broiling times vary – your oven might be different from mine, so watch closely the first time
- Use that foil – seriously, cleanup is so much easier
- Try different spice blends – I switch between cajun, mediterranean, and BBQ seasonings
- Let them rest! – I know it’s tempting to dig in, but those 5 minutes of resting make a huge difference
FAQs About Broiling Chicken Thighs
Can I broil frozen chicken thighs?
No! Always thaw completely first. Frozen chicken will cook unevenly and might burn on the outside while staying raw inside.
Do I need to flip the chicken when broiling?
It depends on your preference and the type of thighs. For boneless skinless thighs, Victor from Craving Tasty suggests no flipping for better caramelization on one side. For bone-in thighs, flipping helps ensure even cooking.
Can I marinate the chicken before broiling?
Absolutely! Marinate for at least 30 minutes or up to overnight. Just pat them dry before broiling to help the skin crisp up.
What sides go well with broiled chicken thighs?
I love serving these with a simple salad, roasted vegetables, or rice. The chicken has so much flavor that simple sides work best.
The Bottom Line
Broiling chicken thighs is one of the fastest, easiest ways to get delicious, juicy chicken with crispy edges. It’s my go-to method when I need a quick dinner that doesn’t sacrifice on flavor. Give it a try, and I bet it’ll become one of your favorite cooking methods too!
Remember, the key is to watch your chicken carefully – broilers are powerful and conditions vary between ovens. But once you get the hang of it, you’ll be enjoying perfectly broiled chicken thighs in no time!
Now I wanna know – what’s your favorite seasoning for chicken thighs? Drop a comment below!
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This is lovely as written but I did an experiment: half as stated, half adding plain yogurt to the marinade as fermented dairy works wonders with poultry. Marinated 8 hrs. We enjoyed both but the yogurt addition pieces were fought over, literally with snarls. So, so tender. My advice: add a very generous dollop of yogurt (5% fat is ideal but do you). Listen to the wise people saying to cook to at least 180°. Unlike white meat, thighs need extra heat to break down the connective tissue.
We eat a lot of Chicken thighs and I always cook them to 195°. Thighs can take the higher temp and it just about gets rid of all the unagreeable tough textured parts and are much more enjoyable to eat.
Maybe you have a magic oven, but mine at 425 still leaves the meat too pink to the bone at 30m. 40-45 is more like it.
I will admit- because I was a vegetarian from the time I was 10 until my late 20s (much to my parents amazement given the initial impetuous was because of a scene in Jurassic Park in the 4th grade!) I remain intimidated by cooking poultry- specificity chicken. I stick to breasts and often over cook in fear of under cooking and all that I assume would ensue. But as I enter my mid-40s and have found comfort in NYT cooking as an escape, I picked this recipe for family Sunday dinner and boy was it a hit! I used skinless and boneless thighs and cooked a bit longer (aiming for 185 temp) and I’m sure they would have been better with skin and bones BUT! Even without, this was delish. The meat fell apart and I am a chicken thigh convert. I made with a simple lemony pesto and parm pasta and it was devoured by all!
Really good and easy-peasy!
Followed recipe as printed and used an Italian herb blend. Thighs were marinated for two hours at room temp. Wow, what a flavor explosion with each bite! Squeezing lemon over the thighs prior to serving was the final touch that made this dish so extraordinary.Private comments are only visible to you.
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