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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
Broiled Chicken Thighs
5 from 9 votes
Print Pin Rate
Course: Dinner, lunch
Keyword: broiled chicken thighs, healthy chicken
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 6 chicken thighs
- 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)
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.
Calories: 158kcal | Carbohydrates: 0g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 488mg | Potassium: 282mg | Fiber: 0g | Sugar: 0g | Vitamin A: 25IU | Calcium: 10mg | Iron: 0.9mg
Looking for more great broiling recipes? Check these out:
- Heavenly Broiled Chicken Breast
- Broiled Pork Chops
- Succulent Broiled Steak
- Perfectly Broiled Salmon
- Perfectly Broiled Chicken Wings
- Broiled Steelhead Trout
- Broiled Asparagus
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Ii broiled the chicken thighs 7 minutes on each side. The results were tender nicely browned thighs.😍😁😁😁🤗🙏👍
I am sick and tired of this shake & bake
And it’s way too cold to cook out side on a charcoal… I’m going to give me a recipe of whirl
I’ll let you know how it turns out… Thank you for your recipe… Much appreciated
Hope you like it, do let me know how it turns out. For indoor cooking, I love my air fryer. Broiler is good, air fryer is even better. Happy cooking!
As I usually do the first time making a recipe, I made these according to the directions this evening. I did have to broil them 12 minutes, however, because I have an old oven that loses heat. They are delicious! I’ll definitely keep making them – juicy, nice mild flavor and easy.
I totally agree about cooking times…I spread the thighs out flat and let them rest on the foil lined tray for about 20 mins or so to get room temperature. I did not use the seasonings but instead used a thin coat of our favorite bbq sauce which is Trader Joe’s Roasted Garlic Sauce With Sriracha. Only because my husband is obsessed with it. Will try your seasonings next time for sure!…But you’re right!…Broiling is absolutely the way to go!… I set the rack on the second position from the top burners since it was bbq sauce and didn’t want it to burn…At 25 mins. it was perfect!…but letting the chicken come to room temp is the key before broiling…Thank you…I never used my broiler for this…always the grill…Love your technique❤️
Good to hear it, Susan. ENjoy! Please, try my other recipes here and on Taste of Artisan.
Do you spread the thighs out so they are thin? The thighs I get are usually sort of rolled up.
Yes, I spread them out as thin as possible.
My chicken thighs came out good but not crispy. Very juicy. What did I do wrong
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.
Well, don’t know how you broil thighs in 7 minute. Mine were still bleeding after 21minutes
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.
I often see that when people try to cook still frozen meat. Also as mentioned above broiling is usually you moving the oven rack to the top level of your oven so the meat is getting direct heat.
Nice flavor, including the cayenne, and seriously juicy! Fast and simple for an easy weeknight meal.
What temperature do you broil at?
I broil on high. I only have hi/lo setting on the broiler, no specific temperature.
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.
You are very welcome.
How would you alter this recipe for bone-in thighs with skin on?
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.
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.
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.
Such as simple and delicious recipe. I served the thighs with steamed vegetables and they were delicious!!!
My broiled chicken thighs turned out amazing and liked how they were crispy on the outside and very juicy on the inside. Great recipe!
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Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts. No matter the cooking preparation, chicken thighs will always yield a richer, more flavorful product.Is it better to broil or bake chicken? ›
Baking is best used on liquid and semi-solid foods, such as quiches, casseroles, and cake, muffin, or bread batter. Broiling works best for thin cuts of meat, fish, or seafood, as well as tender fruit and thin vegetable strips.What is the best way to cook chicken thighs? ›
Pat chicken thighs dry with a paper towel and season with salt and pepper on a rimmed baking sheet. Arrange skin-side down. Broil for 5 minutes. Flip and broil, until skin is crispy and golden and an instant-read thermometer inserted in the thickest portion registers 165 ºF, 8 to 10 minutes.Is it better to bake chicken thighs at 350 or 400? ›
Baking chicken thighs at 400 degrees Fahrenheit will ensure that they are cooked through while also keeping them juicy and moist. This is the ideal temperature for baking chicken thighs, as cooking them at a higher temperature will make them dry out.Why do people love chicken thighs? ›
Chicken thighs are celebrated for their tenderness and flavor, while chicken breasts (white meat taken from the front of the bird) are praised for their lean meat and low fat content. Thighs are easier to cook, since they don't dry out as easily as breasts, and are more affordable.Is eating chicken thighs healthy? ›
Chicken legs and thighs are an excellent source of many essential nutrients. Iron and zinc, which are important for a healthy immune system, are present in much higher quantities in dark meat than in white meat.How long should chicken thighs be cooked? ›
The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.Is it better to cook chicken thighs fast or slow? ›
Knowing this, what's the best way to cook thighs and drumsticks? The key is to cook them slowly. Gentle techniques—such as braising at a relatively low heat and grilling over an indirect fire—work best.Do you need to flip chicken thighs when baking? ›
Baking uncovered helps the skin to get crispy. To get the skin extra crispy, you can broil the chicken during the last few minutes of baking. Be sure to use a broiler-safe baking dish. Bake chicken thighs skin side up and do not flip or move the chicken as it bakes.Can you overcook chicken thighs in the oven? ›
Since they have a higher fat content and retain moisture during cooking, it's more difficult to overcook chicken thighs than it is to overcook chicken breasts. Particularly if you buy bone-in chicken thighs, they mostly just fall off of the bone if you leave them in the oven too long!
While chicken leg and thigh meat are still safe at 165 degrees F, it is recommended to cook it to an internal temperature of about 170-175 degrees F to improve the flavor and tenderness.How long should you broil chicken? ›
- Broiler-fryer and meaty chicken pieces: Breast halves, drumsticks, and thighs with bone, 2½ to 3 pounds, 25 to 35 minutes.
- Kabobs: Boneless breasts, cut into 2½-inch strips and threaded loosely on skewers, 8 to 10 minutes.
- Skinless, boneless breast halves or thighs: 6 to 8 ounces, 15 to 18 minutes.
You never have to worry about covering chicken while baking, as it's fine to bake it uncovered. Once your chicken is in the oven, it's hands-free until you need to check the temperature. Then, you can whip up a no-cook appetizer, side dish, or dessert if you're feeling ambitious.Is broiled chicken healthy? ›
It will cut down on calories.
When you broil a chicken, you expose it directly to heat rather than cooking it in any kind of oil. This in and of itself will make it healthier since it will cut down on the total amount of calories you take in.
Chicken breast and Chicken thighs differ in the nutritional value. If you compare the nutrition in both parts of the chicken, chicken breasts are a healthier option. They are low in calories, high in protein, low in fats and saturated fats but high in good cholesterol.Why do restaurants use chicken thighs? ›
Most chefs agree that chicken thighs are juicier and more flavorful than breasts. Yet American eaters have been led to believe that white meat is healthier, cleaner and more acceptable than dark meat.What's better chicken breast or thigh? ›
The chicken breast is lean and has the most protein by weight, making it ideal for people who want to lose weight, maintain muscle mass and improve recovery. Fattier cuts like the thigh, drumstick and wings have more calories, which make them better for people wanting to build muscle or gain weight.How many chicken thighs should I eat? ›
One chicken thigh will yield about 3 ounces of meat (without skin or bone), so for big meat eaters, count on two thighs per person. For kids and lighter eaters, one chicken thigh per person should be enough.What is the healthiest way to eat chicken? ›
The Winner: Poaching
"The healthiest way to cook chicken is to poach it," Lewis explains, "because you aren't introducing any other ingredient to the chicken other than the water it is boiled in." Similar to the way you'd poach an egg, all you'll need is the chicken you're using and some hot water.
The mono-saturated fat in your chicken thighs aids weight loss, lowers cholesterol level and lowers the risk of cancer and heart diseases. With chicken thighs being more flavorful, I tend to prefer boneless skinless chicken thigh recipes for my meal preps.
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.Why do chicken thighs take so long to cook? ›
Dark meat, such as chicken thighs or legs, will take longer to cook, because they have a higher fat content and density. Boneless thighs will take 20 to 30 minutes to cook at 350F (dependent on size). Bone-in cuts will require an extra 15 minutes in the oven.How do you bake Rachael Ray chicken thighs? ›
Pat the chicken thighs dry with paper towels and allow to come to room temperature (about 20 minutes). Spray with the EVOO cooking spray and season with salt and pepper. Bake until the skin is golden brown and crispy, 25 to 30 minutes, and a meat thermometer inserted into the thickest part reads 165 °F.How do you know when chicken thighs are cooked enough? ›
Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They're finished cooking when the temperature reads 165°F.How do you know if chicken thigh is cooked all the way? ›
You can take a paring knife and gently prod from the bare side of the thigh around the bone to see if the meat is done—if you're seeing a lot of pink, give it a couple minutes more. For a more accurate reading, use a meat thermometer to make sure that your thighs have reached 160°.How can you tell if chicken thighs are done without a meat thermometer? ›
Poke the meat to see if juices are red or clear
This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
Keeping the skin on protects your chicken thighs from drying out while they cook, plus it allows for the additional textural treat of crispy, perfectly seasoned skin. Bone-in can be tricky to cut, but the bones help prevent the chicken from drying out.How do you tenderize chicken thighs? ›
- Debone the pieces of meat. To tenderize pieces of chicken, you'll need to remove any bones left in the meat. ...
- Pound the poultry. ...
- Marinate your chicken. ...
- Cook at an adequate temperature.
Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.Is it better to cover chicken thighs with foil when baking? ›
Don't cover the chicken with foil.
Covering the pan with foil will also produce steam that will soften the skin instead of crisping it. Use a meat thermometer as chicken thighs vary in size, it's a good idea to use a meat thermometer. A safe cooking temperature for cooked chicken is 165°F.
"Washing can spread germs from the chicken to other food or utensils in the kitchen." We didn't mean to get you all hot about not washing your chicken! But it's true: kill germs by cooking chicken thoroughly, not washing it. You shouldn't wash any poultry, meat, or eggs before cooking.Should chicken thighs be room temperature before baking? ›
Make sure to let the thighs sit at room temperature for 15 minutes before adding them to a hot pan. This helps ensure the outside of the chicken isn't done before the inside.How do you keep chicken thighs from being chewy? ›
Chicken thigh, on the other hand, should be cooked to a slightly higher temperature of 180 degrees. This is because darker meat has an abundance of connective tissue. If not cooked enough, this can render the meat tough and chewy.Why are my chicken thighs not crispy? ›
If you find the chicken thigh skin isn't as crispy as you would like, it could mean the skin may not have been dry before you added it to the oil. Make sure to pat the chicken dry before seasoning, and if you want even more assurance, place the chicken in the refrigerator, uncovered, to let the skin dry out a bit.Is it better to cook chicken thighs longer? ›
The longer it cooks, the more that connective tissue breaks down. This means that chicken thighs are good at an internal temp of 175 degrees Fahrenheit, but they're even better at 195.”Should you overcook chicken thighs? ›
America's Test Kitchen writes that the meat is nearly impossible to overcook. While thighs or drumsticks are just fine once they're fully cooked to an internal temperature of 175 degrees Fahrenheit, it's actually even better at 195 degrees — unlike white meat, which just gets leathery and tough.Do you cook chicken thighs on direct or indirect heat? ›
For Boneless Chicken Thighs, Direct Heat Is Best
While bone-in chicken parts do best over indirect heat, "boneless thighs benefit from a quick cook over direct high heat for 8 to 10 minutes," Perry says.
I recommend baking chicken thighs at 450 degrees F, because the high temperature will make the skin super crispy and the inside juicy. You can also bake them at 400 or 425 degrees F, but it will take longer. I actually don't recommend oven baked chicken thighs at lower temperatures like 350, or even 375.Do thighs or breasts taste better? ›
When we talk about the flavour, chicken thighs are a clear winner! Chicken thighs have an intense flavour to them because they are dark meat. Whereas, boneless and skinless white meat of breasts, when cooked, can turn out to be dry and chewy. It might extra herbs and oils to enhance the taste.Is chicken thigh better than breast? ›
The options. Chicken breasts do have a higher content of some B vitamins and minerals whereas chicken thighs have higher amounts of vitamin B12, she adds. Chicken thighs are typically less expensive by the pound. However, chicken breasts can be a challenge to cook because they can easily dry out and be overdone.
What do Chicken Thighs Taste Like? As a darker cut of chicken, chicken thighs have a richer, more succulent flavor than chicken breasts. The texture is very smooth from the additional fat in the thighs, as compared to a breast, but they still don't taste fatty.Why do chefs use chicken thighs? ›
Most chefs agree that chicken thighs are juicier and more flavorful than breasts. Yet American eaters have been led to believe that white meat is healthier, cleaner and more acceptable than dark meat.How long to cook chicken thighs? ›
The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.Can you overcook chicken thighs? ›
America's Test Kitchen writes that the meat is nearly impossible to overcook. While thighs or drumsticks are just fine once they're fully cooked to an internal temperature of 175 degrees Fahrenheit, it's actually even better at 195 degrees — unlike white meat, which just gets leathery and tough.Which part of chicken is tastiest? ›
THIGHS. Arguably the tastiest part of the chicken, thighs are little parcels of tender, juicy meat from the top of the bird's leg. You can buy them bone in, or bone out, and with the skin on or off. The meat is darker and firmer than the white breast meat and needs slightly longer to cook.Which chicken meat is healthiest? ›
“A skinless chicken breast is the leanest cut of chicken. It is lower in calories than other cuts of chicken while still providing a high-protein option,” says Jackie Sharp Womble, MS, RDN, LD, EP-C.What chicken is healthiest? ›
Out of all the chicken options at the grocery story, the healthiest option is fresh chicken breast. The white meat (chicken breast) has slightly less cholesterol than the dark meat (legs and wings). It is definitely lower in saturated fats. In general, poultry is a heart-healthy protein.Do you wash chicken thighs before cooking? ›
Pathogens such as campylobacter and salmonella can get on the birds during processing and packaging, and go all the way to your cutting board and utensils. Don't wash raw chicken because it can contaminate your kitchen. Cooking to proper temperature kills bacteria.Is it better to leave skin on chicken thighs? ›
Keeping the skin on protects your chicken thighs from drying out while they cook, plus it allows for the additional textural treat of crispy, perfectly seasoned skin. Bone-in can be tricky to cut, but the bones help prevent the chicken from drying out.