Make sure you use chicken thighs that aren’t too big. If you can only find bigger ones, cut them in half. If you dont have Maras pepper, its worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
Broiling chicken thighs is a quick and easy way to prepare juicy, flavorful chicken at home. When done right, broiled chicken thighs get perfectly caramelized and crispy on the outside while staying moist and tender on the inside. Follow this simple guide to learn how to broil bone-in or boneless chicken thighs with ease.
Overview of Broiling Chicken Thighs
Broiling uses direct, intense heat from above to cook food. It works like grilling, sears the food flavorfully while cooking it quickly. Chicken thighs are great for broiling because their high fat content keeps them tender and juicy even when the heat is high.
The ideal broiling time for bone-in chicken thighs is 15-20 minutes total, flipping halfway through. Boneless thighs take less time, around 8-12 minutes total. Always rely on an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
How to Choose Chicken Thighs for Broiling
The best chicken thighs for broiling have the bone and skin intact. The bone helps keep the meat moist and adds flavor. The skin gets deliciously crispy from the high heat. Look for thick, evenly sized thighs so they cook at the same rate.
You can broil thighs that don’t have bones or skin, but they won’t get as crispy and will need to be watched more closely to make sure they don’t get too done. If you use this kind, pick thighs that still have some fat on them for flavor and moisture.
Seasoning Chicken Thighs for Broiling
Chicken thighs that have been grilled taste great with just salt and pepper. It’s also possible to use lemon pepper, paprika, garlic powder, or other spice mixes.
The seasonings can get deeper into the thighs if they are marinated for 30 minutes to overnight before they are broil. But make sure the thighs are dry before you broil them so the skin gets nice and crispy.
Brush thighs with oil, melted butter, or sauce at the end for extra flavor and moisture
How to Prepare Chicken Thighs for Broiling
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Pat chicken thighs dry with paper towels. This helps the skin get crispy.
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Generously season both sides with desired spices or marinade.
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For crispier skin, let the thighs sit uncovered in the fridge for up to 2 hours to allow the skin to dry out.
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Arrange the seasoned thighs on a broiler pan or baking sheet lined with foil for easy cleanup.
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Use a wire rack inside the pan to elevate the chicken, allowing air circulation for crispier skin.
Broiler Rack Position
Proper rack placement is key for successful broiled chicken thighs. The closer to the heating element, the more intense the heat.
For most ovens, the best results come from positioning the oven rack 6-8 inches from the broiler. You want high heat to crisp and caramelize the skin, but not so close that the exterior burns before the inside cooks through.
If the thighs are browning too quickly, move the rack down. If they need more browning, move it up.
How to Broil Chicken Thighs
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Preheat broiler on high for at least 10 minutes.
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Place seasoned chicken thighs skin-side up on prepared pan. Do not overcrowd.
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Broil for 8-10 minutes until skin is crispy and golden brown.
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Use tongs to carefully flip thighs. Broil for another 7-10 minutes. Chicken should register 165°F.
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Allow thighs to rest 5 minutes before serving for juicier meat.
Broiling Tips
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Watch thighs closely to prevent burning. Ovens vary in broiling intensity.
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For charred flavor, broil 2-3 minutes more after flipping. Monitor closely.
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No flipping required for boneless thighs. Just broil 5-7 minutes on one side.
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Brush on sauce/oil at the end for extra flavor and moisture.
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If thighs aren’t browning enough, position rack closer to broiler.
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For extra crisp skin, broil 1-2 minutes more at the end on high heat.
Common Broiling Problems and Fixes
Undercooked: Increase broiling time, check temperature with meat thermometer.
Overcooked and dry: Don’t overcrowd pan, monitor closely, and remove when done.
Skin not crispy: Broil closer to heating element, pat thighs dry before broiling.
Uneven cooking: Space thighs evenly, flip halfway through broiling time.
Burning: Lower oven rack, reduce broiler intensity, watch closely.
Broiling Chicken Thighs FAQs
How long should I broil chicken thighs?
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Bone-in: 15-20 minutes total. Broil 8-10 minutes per side.
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Boneless: 8-12 minutes total. Can skip flipping.
What temperature for broiled chicken thighs?
Chicken thighs should reach an internal temperature of 165°F. Always use a meat thermometer for accuracy.
Can I broil chicken thighs from frozen?
No, thighs must be fully thawed before broiling to ensure even cooking.
Should I flip chicken thighs when broiling?
Flipping halfway through is recommended for bone-in thighs to cook evenly. Boneless can cook through on one side.
What pan is best for broiling chicken thighs?
A broiler pan or baking sheet lined with foil works well. For crispier skin, place chicken on a wire rack inside the pan.
How do I know if my broiler is ready?
Allow the broiler to fully preheat for at least 10 minutes on high heat before adding food.
Can I broil chicken thighs ahead of time?
Yes, broiled thighs can be refrigerated up to 4 days and reheated in the oven or microwave.
Make Juicy, Tender Broiled Chicken Thighs Tonight
With high heat and a watchful eye, broiling chicken thighs is a nearly foolproof method for quick, delicious chicken any night of the week. For the juiciest results, look for bone-in thighs with the skin on. Allow the broiler to fully preheat, then keep a close watch as they cook. Use an instant-read thermometer to ensure they reach a safe internal temperature without overcooking. In less than 30 minutes, you’ll have tender, caramelized chicken thighs ready for your favorite sides or salad.
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Very tasty but a little fussy to prepare as you have to watch the broiler and keep turning it. I would suggest roasting on a sheet pan instead at 425 for about 30 minutes. Cut the vegetables a little thicker so they dont burn. Put the chicken on the pan with the skin facing up. Season the chicken with salt and pepper and some of the pepper. Theres no need for oil on the chicken. Youll still get nice crisp skin but without the fuss.
I made this using homemade garam masala instead of the marash pepper. Maybe it was the timing, but my wife of thirty years, after a long week, commented more than a half dozen times how wonderful this was. She has never been more effusive about something I made. Accompanied it with Ina Gartens Moroccan Couscous. The easy garam masala recipe can be found on allrecipes.com All I can say fellas is, best sex I ever had!
The first time I made it, I broiled it. The second time, I roasted it in a very hot oven and found very little difference in the outcome except that there were less scorched bits from roasting. They are the only olives I think can handle being cooked, and they work great in this recipe. Finding the most flavorful oranges you can is key. We love this recipe. Delicious.
Will not attempt this again. The orange peel renders a bitterness which was somewhat mitigated with the addition of sherry vinegar.
Hi, I made this most. y as written with one small change. I used an olive melange with oil from a jar and it added even more to the fabulous flavor. Also, when I turned the chicken skin up I sprinkled a bit of extra paprika on the skins and then hit them with a bit of oiive oil spray to richer the color. This dish was a SMASH HIT!.
Very tasty. As others suggested, roasted in 450 convection oven. Approximately 50 minutes. Cut vegetables in wedges. Doubled vegetables. Used hot Hungarian paprika. Served with orange couscous (cooked with juice and zest from half an orange added to the water. ) Garnished with fennel fronds and parsley. Private comments are only visible to you.
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