Listen up, folks, because I’m about to bless your basic boneless skinless chicken thighs with the crispiest, juiciest bake-broil method that’ll have you canceling all other dinner plans. We’re doing one-pan, perfectly seasoned broiled, boneless skinless chicken thighs that I promise will delight the pickiest of eaters. A quick bake until cooked through, followed by a broil for charred, crispy edges that’ll have you swatting away friends and family from devouring straight from the pan. Serve over rice to sop up the (many) juices or serve with mashed potatoes to round out this slam dunk of a meal. All of that was to say, it’s a great weeknight meal. So skip the chicken breasts this week and let’s jump in!
Why These Are The Best Oven Broiled Chicken Thighs
Where do I begin? Besides being a great recipe, these broiled chicken thighs are also an easy dinner, that comes together with just a handful of ingredients (skinless thighs, onions, and pantry seasonings).
Pile the juicy chicken thighs pieces onto sandwiches, stuff it in tacos, serve it with rice—the possibilities are endless. Just don’t forget to make extra, because these easy chicken thighs will disappear faster than you can yell yum. You can thank me later.
Broiled Chicken Thighs Ingredients
I prefer skinless chicken thighs but you can also use skin-on chicken thighs. I love to mix up the spices but my usual is paprika, garlic powder, dried oregano, chili powder, cumin, salt and pepper. If you’re in a pinch a taco or fajita seasoning pack works great too!
Ingredients
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 My Broiled Chicken Thighs Recipe
- Preheat oven to 400°F.
- Pat the chicken thighs dry with paper towels. Place in a bowl and drizzle with olive oil.
3. Sprinkle with the paprika, garlic powder, oregano, chili powder, salt, pepper, and cumin. Toss to coat the chicken evenly.
4. Arrange the onion slices in a single layer in a baking dish.
5. Place the seasoned chicken thighs on top of the onions.
6. Cook chicken thighs in the oven for 25-30 minutes until the chicken and the onions are cooked through.
7. Remove pan from oven. Chop the chicken and onions (if too large) into bite-sized pieces. Add back to the pan and stir.
8. Broil chicken thighs for 3-4 minutes until chicken is slightly charred. Please pay close attention because it can go from perfectly charred to burned in seconds.
9. Serve immediately in taco form, over mashed potatoes, or in a pita with some tzatziki and fries.
Substitutions
Chicken thighs – You have the option to use skin-on, bone-in chicken thighs instead. However, if you do not want that specific part, you can use boneless, skinless chicken breasts or chicken legs / drumsticks instead. Keep in mind to adjust the cooking time since the thickness of the chicken meat may vary.
Avocado Oil – A good alternative to avocado oil could be any of the following – olive oil, vegetable oil, canola oil, or grapeseed oil.
Chili Powder / Paprika / Cumin – Depending on the kind of flavor that you want for this dish, you can use either smoked paprika, cayenne pepper or red pepper in place of these spices.
Garlic Powder – If you have fresh garlic on hand, you can just mince it and replace the powder.
Dried Oregano – A combination of substitutions like fresh oregano, dried marjoram, Italian seasoning, thyme, or basil can caption the same flavor profile of dried oregano.
Variations
Here are some variations you can try to add more flavor to your broiled chicken thighs!
BBQ Chicken Thighs – Achieve this by coating the chicken thighs with your desired barbecue sauce before broiling.
Honey Worcestershire Glazed Chicken Thighs – Mix Worcestershire sauce with honey, Dijon mustard, and a touch of soy sauce. Brush the glaze on the boneless chicken thighs before broiling.
Teriyaki Chicken Thighs – Marinate your chicken before broiling in your teriyaki marinade consisting of soy sauce, ginger, garlic, and a bit of brown sugar. Garnish with sesame seeds and green onions.
Lemon Herb Chicken Thighs – You can add freshly squeezed lemon juice, lemon zest, and a combination of fresh herbs like rosemary, thyme, and parsley to the marinade or seasoning mix of your chicken.
Equipment
Oven
Large Bowl
Baking dish or sheet pan
Knife and Cutting Board
Storing Broiled Chicken Thighs
Make sure the broiled chicken thighs cool to room temperature and place them in an airtight container or wrap it tightly with a plastic wrap before refrigerating.
Store and consume within 3-4 days.
Reheating Broiled Chicken Thighs
Microwave Method:
Transfer the chicken pieces to an oven-safe dish and cover them with a damp paper towel to help retain moisture during reheating.
Transfer the chicken pieces to an oven-safe dish cover it with foil to prevent drying, and reheat on medium power for 1-2 minutes to avoid overcooking. However, you can adjust as needed.
Oven Method:
Preheat your oven to around 325°F.
Transfer the chicken pieces to an oven-safe dish cover it with foil to prevent drying, and reheat reheat in the preheated oven for about 10-15 minutes or until the internal temperature of the chicken reaches a safe level (165°F or 74°C).
Stovetop Method
Heat a skillet over medium heat and add the chicken
Cover the skillet and stir occasionally until the chicken is reheated all the way through.
Top 3 Tips to Success
Proper Seasoning and Marination – Make sure you take the time to season and marinate the chicken thighs adequately before broiling. This step is very important if you want to have a flavorful chicken. Use your desired combination of herbs and spices and allow the chicken to marinate for at least 30 minutes to achieve that great flavor.
Observe Proper Cooking of the Chicken – Arrange the chicken thighs in a single layer during the broiling process to ensure even cooking. This helps each piece cook at the same rate and prevents overcooking and undercooking. You can also rotate the chicken or adjust the oven rack to achieve that even, golden brown color.
Monitor the Temperature – Pay attention to the oven temperature and the internal temperature of the chicken. Preheat the oven to the specified temperature mentioned in the recipe. Tip! You can use a meat thermometer to check if the chicken is cooked all the way through. The internal temperature should reach 165°F (74°C). You can also broil the chicken at the end for a few minutes if you want to achieve a crispy skin for your chicken thighs.
Chicken Thighs FAQs
Is it better to bake or broil chicken thighs?
Broiling is better if you want crispy, caramelized skin. Baking is gentler and more even cooking. Broiling gives more color and flavor, while baking ensures the meat stays juicy. I like to do both methods: bake for the juicy meat and then broil just a few minutes to get those delicious crispy edges.
How long should you broil chicken?
Bone-in chicken thighs take 18-20 minutes under the broiler, flipping halfway through. Boneless take 12-15 minutes total. Broil 3-4 inches from heat, watching to avoid burning.
Does broiling chicken make it crispy?
Yes, broiling is great for getting crispy, browned chicken skin. The intense direct heat from above caramelizes and crisps the exterior.
Do I need a broiler pan?
Nope, a large baking dish or sheet pan will do.
What should you not do when broiling?
Don’t leave it unattended, as broilers can burn food very quickly if positioned too close. Also don’t broil without first seasoning the meat and oiling the skin.
Should I cover chicken with foil when broiling?
No, covering chicken defeats the purpose of broiling. You want direct exposure to the heat source to crisp and caramelize the outside.
Do you need to flip chicken thighs when broiling them?
No need to flip chicken thighs when broiling – broiling’s direct top-down heat quickly crisps and browns the chicken thighs in just minutes without drying the meat out.
Baked & Broiled Boneless Skinless Chicken Thighs Conclusion
In conclusion, this broiled chicken thighs recipe is undoubtedly a game-changer for your weeknight dinner plans.
With their crispy exterior, juicy interior, and mouthwatering flavor, they’re destined to become a household favorite. The beauty of this recipe lies in its simplicity, using just a few pantry staples and boneless skinless chicken thighs.
The magic happens in the oven, where the chicken thighs are first baked until perfectly cooked through, followed by a quick broil to achieve those irresistible charred and crispy edges. Whether you choose to serve them over rice to soak up the delicious juices or pair them with creamy mashed potatoes, you’re in for a delightful meal that’s sure to please even the pickiest eaters.
And if you’re feeling creative, there are plenty of variations you can explore to infuse different flavors into your broiled chicken thighs, such as BBQ, Honey Worcestershire Glazed, Teriyaki, or Lemon Herb. The possibilities are endless, and each variation adds a unique twist to this already fantastic recipe.
So the next time you think about cooking basic chicken thighs or chicken breasts for dinner, I hope you’ll consider broiling chicken thighs!
Recipe:
PrintBaked and Broiled Boneless Skinless Chicken Thighs
Upgrade basic chicken from boring to five-star with this bake + broil method that transforms nicely seasoned boneless thighs into the juiciest, crispiest weeknight chicken ever in just one pan. A quick initial bake to cook through, then blast the thighs under a fierce broiler for deeply caramelized, crisp edges no one can resist.
- 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 2–2½ 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 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 dry with paper towels. Place in a bowl and drizzle with olive oil.
- Sprinkle with the paprika, garlic powder, oregano, chili powder, salt, pepper, and cumin. Toss to coat the chicken evenly.
- Arrange the onion slices in a single layer in a baking dish.
- Place the seasoned chicken thighs on top of the onions.
- Cook chicken thighs in the oven for 25-30 minutes until the chicken and the onions are cooked through.
- Remove pan from oven. Chop the chicken and onions (if too large) into bite-sized pieces. Add back to the pan and stir.
- Broil chicken thighs for 3-4 minutes until chicken is slightly charred. Pay close attention because it can go from perfectly charred to burned in seconds.
- Serve immediately in taco form, over mashed potatoes, or in a pita with some tzatziki and fries
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.
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!