Broiled Chicken Thighs

Introduction

If you’re craving crispy, juicy chicken without the hassle of deep frying or grilling, let me introduce you to your new weeknight hero: Broiled Chicken Thighs! Right after the first bite, you’ll be hooked on that perfect balance of tender, flavorful meat and golden-brown, crackly skin. The best part? This dish comes together fast, uses simple ingredients, and feels fancy enough for a cozy date night or a big family dinner.

I first discovered the magic of broiling chicken thighs when I forgot to preheat the oven for roasted chicken — and let me tell you, it turned out even better than I expected. Now, it’s a regular in my meal rotation, and I’m so excited to share this delicious shortcut with you.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: From prep to plate in under 30 minutes
• Minimal Ingredients: You probably already have everything you need
• Versatile: Perfect for meal prep, sandwiches, salads, or main dishes
• Family-Friendly: Kids and adults alike will devour these juicy bites
• Budget-Friendly: Chicken thighs are affordable but packed with flavor

Taste & Texture

Imagine biting into a piece of chicken that’s bursting with savory juices, with a crispy skin that snaps delightfully at each chew. The meat underneath is succulent, buttery, and deeply satisfying. Every bite feels like a little celebration.

Dietary Attributes

• Keto-Friendly
• Low-Carb
• Gluten-Free (just double-check your seasonings)
• Paleo (if you choose clean spices)

Ingredients & Substitutions

Ingredient List

Here’s what you’ll need for the ultimate broiled chicken thighs:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• Optional: a squeeze of fresh lemon juice for serving

Notes on Quality

Bone-in, skin-on chicken thighs are absolutely essential for the best flavor and texture. If you can find organic or air-chilled chicken, even better. For the olive oil, a high-quality extra virgin variety will give your chicken thighs that irresistible golden sheen and rich flavor.

Freshly ground black pepper makes a noticeable difference here too. And if you happen to have fresh thyme on hand, feel free to use it in place of dried for an extra herbaceous touch.

Possible Substitutions

• Swap olive oil with avocado oil for a higher smoke point
• Use boneless thighs if you prefer, but reduce cook time slightly
• Add a pinch of cayenne pepper if you like a little heat
• Try lemon pepper seasoning instead of the paprika-garlic combo for a citrusy twist

Step-by-Step Instructions

1. Preheat your broiler to high and set an oven rack about 6 inches from the heat source.
2. Pat the chicken thighs dry with paper towels. Removing moisture is key to getting that super crispy skin.
3. In a large bowl, toss the chicken with olive oil, salt, pepper, paprika, garlic powder, onion powder, and thyme until evenly coated.
4. Arrange the chicken thighs skin-side up on a broiler-safe baking sheet or a wire rack set over a baking tray.
5. Broil for about 10-12 minutes, keeping a close eye so they don’t burn.
6. Flip the thighs and broil for another 5-7 minutes, or until the internal temperature reaches 165°F and the skin is deeply golden and crisp.
7. Optional: Give the finished thighs a quick squeeze of fresh lemon juice for brightness.

That’s it. So simple, so good!

Expert Tips & Tricks

Best Practices

• Always dry the chicken thoroughly before seasoning. Moisture is the enemy of crispy skin.
• Use a wire rack if possible to allow air circulation all around the thighs for even cooking.
• Don’t overcrowd your pan. Give each thigh some breathing room to get that ultimate crisp.

Common Mistakes

• Setting the rack too close to the broiler can cause the skin to burn before the chicken is cooked through. About 6 inches is the sweet spot.
• Forgetting to flip the chicken can lead to uneven doneness.
• Broiling cold chicken straight from the fridge can lead to overcooking the outside before the inside heats up. Let it sit at room temp for about 15 minutes first.

Time-Saving Tips

• Mix your seasoning blend ahead of time and keep a batch ready for busy nights.
• Marinate the chicken in the seasoning and oil the night before for even more flavor.
• Line your pan with foil for the easiest cleanup.

Serving Suggestions

Pairings

Broiled chicken thighs are super versatile. Pair them with:

• A crisp green salad tossed with lemon vinaigrette
• Roasted or steamed vegetables
• Creamy mashed cauliflower or potatoes
• Rice pilaf or herbed couscous

For even more easy, delicious dinner ideas, check out my Chicken Cabbage Stir Fry for a quick veggie-packed meal, or the Sheet Pan Gnocchi if you’re looking for a fuss-free side dish.

Presentation Ideas

Serve your broiled chicken thighs piled high on a rustic wooden platter, sprinkled with fresh parsley or thyme. A few lemon wedges around the edges add color and a fresh pop of flavor.

Beverage Pairings

• A crisp, cold Sauvignon Blanc or Chardonnay
• Light-bodied beers like Pilsners
• Sparkling water with lemon for a refreshing non-alcoholic option

Storage & Reheating

Leftover Storage

• Store cooled chicken thighs in an airtight container in the refrigerator for up to 4 days.
• For longer storage, freeze them individually wrapped in foil and placed in a freezer bag for up to 3 months.

Reheating Methods

• Reheat in a 375°F oven for about 10 minutes until warmed through and skin re-crisps.
• Alternatively, use an air fryer at 350°F for 5-6 minutes for an extra crispy finish.

Microwaving works too but can soften the skin, so it’s best for quick lunches when texture isn’t as important.

Frequently Asked Questions

Substitutions & Adjustments

Can I use boneless skinless chicken thighs?
Yes, you can! Just reduce the broiling time to about 6 minutes per side to avoid drying them out.

Can I use chicken breasts instead?
You can, but chicken breasts tend to dry out quickly under the broiler. Lower the rack a bit and watch closely to prevent overcooking.

Troubleshooting

Why isn’t my skin getting crispy?
Make sure you thoroughly dry the chicken before broiling and avoid overcrowding the pan. Also, make sure your broiler is fully preheated.

Why is my chicken burning?
You might have the rack too close to the broiler or your chicken thighs could be thinner than average. Move the rack slightly lower and check earlier.

Variations & Customizations

Dietary Adaptations

• To make this Whole30 compliant, use avocado oil and a compliant spice blend.
• For a dairy-free version (which it naturally is), just double-check any store-bought spice mixes.

Flavor Twists

• Add a drizzle of honey and a sprinkle of red pepper flakes right before serving for a sweet-heat combo.
• Toss with buffalo sauce after broiling for broiled buffalo thighs.

Seasonal/Holiday Versions

• In the fall, add a touch of cinnamon and nutmeg to the spice mix for cozy, warming flavors.
• Serve them as a Game Day snack with lots of ranch and celery sticks.

Conclusion

Once you make Broiled Chicken Thighs this way, there’s just no going back. It’s the ultimate combo of crispy skin, juicy meat, and easy clean-up. Whether you’re feeding a crowd or just making a quick dinner for yourself, this method never disappoints. I would love to hear how yours turned out, so be sure to leave a comment below and share your photos.

If you loved this recipe, you might also enjoy my Creamy Chicken Marsala — it’s another chicken favorite that feels super special but is surprisingly easy to make.

And if you love saving delicious recipes for later, don’t forget to follow me over on Pinterest at RecipesCookingWithCallie where I share tons of easy, flavorful recipes every week.

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