Easy Broiled Chicken Thighs Recipe (Juicy Perfection)

Easy Broiled Chicken Thighs made with simple pantry ingredients are flavorful, juicy perfection, and the answer to your “what’s for dinner” prayers.

With minimum prep and just twelve minutes of cooking time, it makes a great weeknight meal, and you can have an easy dinner and this delectable main dish on the table quicker than it takes to set it.

Why I love this recipe

• Every bite of these broiled chicken thighs is a bold, juicy flavor explosion. The honey and apple cider vinegar glaze caramelizes beautifully under the broiler, creating that irresistible sweet, savory, and spicy combo that keeps you coming back for more.
• Broiling gives the chicken a tender, moist texture that's hard to beat-and the best part? It's fast. With minimal prep and just minutes under the broiler, this recipe is perfect for busy nights when you need a delicious dinner in a hurry.
• Bonus? Broiling is one of the quickest and healthiest ways to cook chicken-it caramelizes glazes like a dream and requires little to no added fat. Maximum flavor, minimal fuss.

Ingredient notes and substitutions

Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.

• Boneless, skinless thighs – are the star of this dish. You can also broil different cuts, including bone-in chicken thighs, skin-on chicken thighs, legs, quarters, and chicken breasts, but you will have to adjust the cooking time.
• Chili powder, garlic powder, kosher salt, ground cumin, paprika, and ground red pepper – combine to make the dry rub. The spices act as a marinade to add complexity and depth, elevating the taste from ordinary to extraordinary while retaining natural juices, ensuring a moist and tender texture.
• Honey and apple cider vinegar – combine to add a sweet and tangy flavor to the broiled chicken.

Recipe variations to try

• Citrus & garlic glaze: Mix lemon, lime, or orange juice with honey, garlic, and a splash of soy sauce.
• Mediterranean-style: Coat thighs with olive oil, lemon juice, and a blend of oregano, thyme, rosemary, and garlic.
• Sweet teriyaki twist: Marinate in soy sauce, brown sugar, garlic, and ginger, then broil until sticky and caramelized.
• Balsamic-maple glaze: Whisk balsamic vinegar with maple syrup, Dijon mustard, and a touch of thyme.
• Keep it simple: Olive oil, lemon juice, garlic powder, salt, and pepper-classic and delicious.

How to broil chicken thighs:

1. Adjust your oven top rack to about ten inches below the heat source, and turn the broiler setting to high.
2. Add the chili powder, garlic powder, kosher salt, ground cumin, paprika, and ground red pepper to a medium-sized bowl and combine. Set aside.

3. Add the honey and apple cider vinegar to a small bowl and whisk to combine. Set aside.

4. Add the thighs to the bowl with the dry rub, one piece at a time, and turn to coat.

5. Spray a broiler pan with rack or a wire cooling rack set over a rimmed baking sheet with non-stick cooking spray and add the thighs.

6. Place the pan under your oven’s broiler. Broil the poultry for five minutes. Remove the pan from the oven and turn the pieces over. Broil for five more minutes.

7. Remove the pan from the oven and liberally coat the thighs with about half of the honey glaze. Broil for one minute. Remove the pan, turn the pieces over, and coat the other side with the remainder of the glaze. Broil for one minute. (Total broiling time is twelve minutes.)

8. Remove the pan from the oven and check that the internal temperature of the meat is at least 165°F as measured in the thickest part by an instant-read thermometer. Cover loosely with foil and let the meat rest for a few minutes.
9. Spoon any glaze and pan juices accumulated in the bottom of your pan over the pieces and serve hot.

Serving suggestions:

These broiled chicken thighs pair perfectly with simple Southern sides. Try them with Southern potato salad, white acre peas, or a scoop of creamed corn for a comforting, well-rounded meal.

If you're feeling fancy, broccoli cheese casserole or twice-baked mashed potatoes make excellent dinner-party upgrades. And don't forget a slice of old-fashioned cornbread or Texas toast to mop up every last drop of glaze.

For dessert, keep it fresh and fruity-strawberry trifle, key lime mousse, or a slice of strawberry pie are always a hit.

Need more inspiration? Browse all of my side dish recipes here.

Leftovers, storage, and reheating:

• Leftovers are delicious and can be used to make Chicken Salad with Cranberries and Pecans, Wild Rice Chicken Salad, and Chicken Teriyaki Stir Fry. They can also be added to salads and used to make quesadillas, wraps, and soup.
• Leftovers should be covered and stored in the fridge in an airtight container for 3-4 days.
• Individual pieces can be reheated in the microwave for about 30 seconds or wrapped in foil, placed on an oven rack, and reheated in a 350°F oven for about five minutes.

Recipe FAQs:

Expert tips and tricks:

• Start with fresh, high-quality chicken thighs and trim off any excess fat.
• This recipe assumes that your chicken pieces are about five ounces each. They will take more or less time to cook if they are larger or smaller.
• Ensure your broiler is preheated before adding the meat. This ensures that it starts cooking immediately.
• Line the broiler pan or baking sheet with aluminum foil for easy cleanup and to prevent sticking, or spray with a non-stick cooking spray. I do not recommend using a glass baking dish or a cast iron skillet for this recipe.
• Don’t crowd the pan; arrange the pieces in a single layer, ensuring enough space between them so they will cook evenly.
• Keep a close eye on the thighs while broiling to avoid overcooking. Since broiling is a quick cooking method, the meat can go from perfectly cooked to overdone in seconds.
• Use an instant read thermometer inserted in the thickest part of each piece to ensure the meat is done. The internal temperature should read 165°F for safe consumption.
• Be sure your baking rack is ten inches below the heating element. If it’s higher, the thighs could burn; if it’s lower, it will take longer to cook.

More chicken thigh recipes:

For more menu ideas, here is a link to all of my chicken recipes.

⭐ ⭐ ⭐⭐⭐If you make this easy chicken thigh recipe, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

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