Broiled boneless skinless chicken thighs are one of the fastest ways to get crispy edges and juicy meat — without drying them out. This method bakes the chicken first so it stays tender, then finishes under the broiler for that charred, caramelized top. It’s a one-pan, weeknight-friendly dinner that works for tacos, rice bowls, sandwiches, or straight from the pan.
Why Bake Then Broil Chicken Thighs?
- Keeps the chicken juicy: Baking first ensures the chicken cooks through evenly before the broiler hits it with high heat.
- Creates crispy edges without drying out: The broiler caramelizes the spices and juices for that charred finish.
- Works for meal prep: These reheat beautifully and can be used in tacos, bowls, salads, or sandwiches.
How Long to Broil Boneless Skinless Chicken Thighs
After baking the chicken thighs at 400°F for 20-25 minutes until fully cooked, broil them for 3–4 minutes to crisp and lightly char the edges. Keep the oven rack about 4–6 inches from the broiler and watch closely, as the chicken can go from perfectly browned to burnt in seconds.
- If broiling only, boneless skinless thighs take about 12–15 minutes total, flipping halfway.
- Always cook chicken to an internal temperature of 165°F.
Ingredients for Broiled Chicken Thighs
For this bake-then-broil method, you’ll need boneless skinless chicken thighs, a neutral oil, and a simple spice blend. I usually use paprika, garlic powder, dried oregano, chili powder, cumin, salt, and black pepper. You can adjust the spices to your taste, but this combination gives the chicken great color and bold flavor.
8-9 boneless, skinless chicken thighs (about 2-2½ pounds total)
3-4 tablespoons avocado oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 ½ teaspoon black pepper
2 onions, sliced into rounds or wedges
How to Make Broiled Boneless Skinless Chicken Thighs (Bake Then Broil Method)
- Preheat oven to 400°F.
- Pat chicken thighs dry. Toss with oil and spices until evenly coated.
3. Arrange sliced onions in a baking dish and place chicken thighs on top in a single layer.
4. Bake for 25–30 minutes, or until the internal temperature reaches 165°F.
5. Switch oven to broil and move rack to the top third. Broil for 3–4 minutes, watching closely, until the tops are lightly charred and crisp around the edges.
Substitutions
Chicken thighs
You can use bone-in, skin-on chicken thighs instead. Increase bake time by 5–10 minutes and broil carefully to avoid burning the skin. Boneless chicken breasts will also work, but reduce bake time to prevent drying.
Avocado Oil
Olive oil, grapeseed oil, or beef tallow all work well.
Spice blend (paprika, chili powder, cumin, oregano, garlic powder)
Swap smoked paprika for regular paprika for deeper flavor. Add a pinch of cayenne for extra heat. Italian seasoning can replace the oregano. Fresh minced garlic can be used instead of garlic powder.
Flavor Variations
BBQ
Brush your favorite barbecue sauce over the chicken during the last 2–3 minutes of broiling.
Teriyaki
Marinate the chicken in soy sauce, garlic, ginger, and a small amount of brown sugar for 30 minutes before baking. Broil as directed.
Lemon Herb
Add lemon zest, fresh thyme, rosemary, and parsley to the seasoning mix before baking. Finish with fresh lemon juice after broiling.
How to Store Broiled Chicken Thighs
Let the chicken cool slightly, then transfer to an airtight container.
Refrigerate for up to 4 days.
How to Reheat Broiled Chicken Thighs
Microwave:
Place chicken on a plate and cover loosely with a damp paper towel.
Heat in 30-second intervals until warmed through.
Oven (best for texture):
Preheat oven to 325°F.
Place chicken in a baking dish, cover loosely with foil, and heat for 10–15 minutes or until warmed through.
Stovetop:
Heat a skillet over medium heat.
Add chicken, cover, and warm gently until heated through.
Tips for Perfect Broiled Chicken Thighs
Pat the chicken dry. Moisture prevents browning. Use paper towels to thoroughly dry the thighs before seasoning.
Don’t overcrowd the pan. Arrange the chicken in a single layer so heat circulates properly and the edges can crisp during broiling.
Use a meat thermometer. Bake until the internal temperature reaches 165°F. Then broil for 3–4 minutes to add color and texture without overcooking.
Frequently Asked Questions
How long do you broil boneless skinless chicken thighs?
For this method, broil for 3–4 minutes at the end to crisp the edges. If broiling from raw, expect about 12–15 minutes total.
Is it better to bake or broil chicken thighs?
Baking cooks the chicken through gently. Broiling adds color and crisp texture. Combining both gives the best results.
Can I use bone-in chicken thighs instead?
Yes. Bone-in thighs take longer to cook. If baking first, expect closer to 35–40 minutes before broiling. If broiling only, they typically take 18–20 minutes total, flipping halfway through.
Do you need to flip chicken thighs when broiling?
Only if broiling from raw. With the bake-then-broil method, flipping isn’t necessary.
Recipe:
PrintBroiled Boneless Skinless Chicken Thighs
Juicy broiled boneless skinless chicken thighs baked first, then broiled for crisp, caramelized edges. An easy one-pan weeknight dinner.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
Ingredients
8–9 boneless, skinless chicken thighs (about 2–2 1/2 pounds total)
3–4 tablespoons avocado oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 1/2 teaspoons black pepper, freshly ground
2 medium yellow onions, sliced into thick rounds or wedges
Instructions
- Preheat oven to 400°F.
- Pat the chicken thighs very dry with paper towels. Place in a bowl and drizzle with olive oil.
- In a small bowl, combine paprika, garlic powder, oregano, chili powder, cumin, salt, and pepper. Sprinkle over the chicken and toss until evenly coated.
- Arrange the sliced onions in a single layer in a 9×13 baking dish or rimmed sheet pan. Place the seasoned chicken thighs on top in a single layer.
- Bake for 20–25 minutes, or until the thickest part reaches 165°F..
- Remove the pan from the oven. Transfer the chicken to a cutting board and roughly chop into bite-sized pieces. If the onion slices are large, chop them as well. Return everything to the pan and toss in the cooking juices.
- Move the oven rack to the top third and switch to broil. Broil for 3–4 minutes, watching closely, until the edges are lightly charred and crisp.
- Remove from oven and let rest for 5 minutes before serving.
- Serve in tacos, over mashed potatoes, in rice bowls, or tucked into warm pita.
Notes
Although you can certainly halve the recipe, I always make this larger serving size to use leftovers for another dinner. Just reheat and serve as tacos, stirred into a creamy pasta sauce or a cheesy chicken sub.
What to Serve It With
These broiled chicken thighs are juicy, simple, and built for busy nights, and they pair wonderfully with a few favorite sides.
Try them alongside Easy Sautéed Cabbage with Bacon and Paprika for a smoky, flavorful vegetable side, or keep things bright with Spinach Arugula Salad with Easy Maple-Dijon Vinaigrette when you want something fresh on the plate. Crispy Air Fryer Sweet Potato Wedges add a little crunch and warmth without a lot of fuss.
If you’re keeping it really simple and cozy, this also goes beautifully with a scoop of Crispy Air Fryer Pita Chips and a dip moment, Cilantro Jalapeño Sauce or Avocado Crema are easy ways to bring that dinner together without much extra effort.
More Easy Dinner Recipes to Try
If you’re building out your weeknight dinner rotation, a few favorites you won’t want to miss:
- Creamy Garlic and Parmesan Pasta with Chicken — rich, comforting, and perfect with minimal prep.
- Cheesy Beef & Bean Burritos — casual, satisfying, and always teen-approved.
- Creamy Gochujang Pasta — bold flavor in under 30 minutes that still feels cozy.
I’m the designated family cook and trying to do some budget meals, this one is a keeper. It gave us leftovers the next day which we used in sandwiches per your suggestion!! Wow, I think I’ll add peppers with the onions next time. Thank you!
I can never have enough chicken dinner ideas. This one’s a keeper!
Bake then broil is such a smart move, the edges get perfectly crispy!
The crispy edges are EVERYTHING.
I didn’t expect something so simple to taste this good. The broiling step makes ALL the difference.