Boneless and skinless chicken thighs are best when cooked quickly over high heat. That’s the reason why broiled chicken thighs are such a treat. It’s really is a shame that they are so underrated. Beautifully caramelized, with bits of charred meat, they taste almost like grilled chicken thighs. And they are incredibly juicy inside, which is the direct result of quick high heat cooking.
Benefits of broiling chicken thighs
But the benefits of broiling don’t stop with great, grilled-like taste. Another one is time saving. All it takes to broil chicken thighs is 7 minutes. Yes, a great meal in under 10 minutes is hard to beat. You can even skip preheating the broiler.
After having done some experimenting, I found that the best way to broil chicken thighs is on the top rack, about 3-4 inches from the heating element. This close proximity to the heating element gives the best grill-like heat which results in the best caramelization. The thighs will be ready to eat in about 5 minutes. But don’t pull them out just yet, give them a couple more minutes under the broiler. You will be rewarded with a better crispiness, even some charring that many of us like. I also find that chicken thighs taste better when cooked a little higher than the 165F internal temperature.
Do you need to flip chicken thighs when broiling them?
Another great thing about broiling chicken thighs is that you don’t need to flip them. You can, of course. I used to do it, but then changed my broiling method to no flipping. I realized that it’s better to have one really browned and caramelized side than two inadequately browned ones. You may be tempted to get a nice, rich caramelization on both sides, but you will be risking drying the meat out. Trust me and broil the thighs for 7 minutes on one side, without flipping, and you will have the most delicious broiled chicken thighs you’ve ever tasted.
Oh, and did I mention juicy?
Looking for more great skinless, boneless chicken thigh recipes? Check these out:
- Boneless Chicken Thigh Recipe (Family Favorite)
- Baked Maple Chicken Thighs
- Thai Marinated Grilled Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 1 Tbsp olive oil
- 1 tsp granulated garlic (or powdered garlic)
- 1 tsp granulated onion (or powdered onion)
- 1 tsp sea salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- cayenne pepper (optional, to taste)
Instructions
- Position the top rack about 3 - 4 inches from the heating element. Set the oven to high broil and let it preheat.
- Line a baking tray with foil.
- Place chicken thighs in a large bowl. Add the oil, and the seasoning and mix well. Transfer the thighs to the baking tray and spread around, such that all thighs will be directly under the heating element.
- Broil the thighs for about 7, until nicely browned and the internal temperature reads 165F plus. Tip: the broiling time may vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
Nutrition
Looking for more great broiling recipes? Check these out:
Julie
Do you spread the thighs out so they are thin? The thighs I get are usually sort of rolled up.
victor
Yes, I spread them out as thin as possible.
Beverly
My chicken thighs came out good but not crispy. Very juicy. What did I do wrong
victor
Try closer to the heating element. If the chicken meat had water/broth injected, some vendors do that nonsense, it could lead to poor browning. You can also try broiling on a cooling rack with a baking tray underneath to catch the drippings otherwise the meat will be broiling in a pool of water which will prevent browning. Some ovens don’t have a strong heating element, my new gas oven’s broiling is not as strong as my old electric oven’s.
carl
Well, don’t know how you broil thighs in 7 minute. Mine were still bleeding after 21minutes
victor
Broiling is like grilling, very quick. If your thighs were bleeding after 21 minutes there may be something off with your stove or you broiled them too far away from the broiler. Or the thighs were ginormous. Sometimes a little experimenting is needed.
Joan
Nice flavor, including the cayenne, and seriously juicy! Fast and simple for an easy weeknight meal.
Lurch
What temperature do you broil at?
victor
I broil on high. I only have hi/lo setting on the broiler, no specific temperature.
Sharmin
Thank you very much for the method. I used this broiling technique to broil chicken thighs to make Thai chicken-saytay, and it worked out perfectly! Soft and juicy and the charred effect was excellent. Thai people grill boneless chicken thighs threaded in skewers. I am not Thai, but love Thai food. I wanted to make Thai satay for a quick dinner at home. I decided to broil, I just wasn’t sure how long to broil for, hence the search, which landed me here. Thank you very much.
victor
You are very welcome.
Gabriel
How would you alter this recipe for bone-in thighs with skin on?
victor
I would do the same way. It may take a touch longer to cook but essentially no difference. I broil chicken wings (skin on obviously) and they cook and brown very well.
Dee-Dee
Perhaps i don’t get it, I have no idea how a tablespoon of olive oil with seasonings is going to coat six whole chicken thighs. Ended up having to add more olive oil halfway through.
victor
You drizzle the olive oil over the chicken thighs then rub with your hands. This creates a nice thin layer. No need to add more but either way it will be fine.
Philip
Such as simple and delicious recipe. I served the thighs with steamed vegetables and they were delicious!!!
Sven
My broiled chicken thighs turned out amazing and liked how they were crispy on the outside and very juicy on the inside. Great recipe!