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.
Dredged in a chili-powder-based dry rub and coated with a tasty honey glaze, the combination of flavors and textures makes this broiled chicken an irresistible and satisfying main dish that’s sure to please everyone at the table.
Whether it’s a busy weeknight or an impromptu gathering with friends, these boneless, skinless, broiled chicken thighs offer a hassle-free cooking experience without compromising taste or quality.
This recipe is a favorite recipe at my house, and I guarantee it will be a winner at yours, too! Next time, treat yourself and your loved ones to the delightful experience of Broiled Chicken Thighs cooked in the oven โ your taste buds will thank you!
Jump to:
Why this recipe is a keeper!
Every bite is a flavor explosion in your mouth. Broiling caramelizes the honey/apple cider vinegar glaze, creating a tantalizing combination of savory, sweet, and spicy notes that will make you want to return for more.
Broiling chicken thighs is the best way to cook them because it locks in the natural juices of the thighs, and this chicken recipe delivers a moist and tender texture that’s simply unbeatable.
This recipe comes to the rescue when you’re short on time but still crave a delicious and wholesome meal the whole family will love. Unlike time-consuming cooking methods, such as baking or frying, broiling requires minimal preparation, and this great recipe delivers maximum results in just minutes.
Advantages of broiling as a cooking method for chicken:
- Broiling is a fast cooking method with high heat that allows meat to cook quickly and evenly. It helps retain the natural juices, resulting in moist and tender meat.
- The direct heat caramelizes any seasonings, marinades, or glazes applied, enhancing its taste and creating a delightful contrast of textures.
- Broiling is a healthier alternative to frying since it requires little or no added fat.
Ingredient notes and substitutions:
- 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.
Complete measurements are in the printable recipe below.
How to broil chicken thighs:
- Adjust your oven top rack to about ten inches below the heat source, and turn the broiler setting to high.
- Add the chili powder, garlic powder, kosher salt, ground cumin, paprika, and ground red pepper to a medium-sized bowl and combine. Set aside.
- Add the honey and apple cider vinegar to a small bowl and whisk to combine. Set aside.
- Add the thighs to the bowl with the dry rub, one piece at a time, and turn to coat.
- 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.
- 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.
- 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.)
- Remove the pan from the oven and check that the internal temperature of the meat is at least 165ยฐF as measured in the thickest part by an instant-read thermometer. Cover loosely with foil and let the meat rest for a few minutes.
- Spoon any glaze and pan juices accumulated in the bottom of your pan over the pieces and serve hot.
Serving suggestions:
I like to serve this recipe with simple side dishes such as Broccoli Salad, Southern Potato Salad, Sautรฉed Spinach, White Acre Peas, Field Peas, Purple Hull Peas, and Southern Fried Corn,
Twice Baked Mashed Potatoes, Creamed Corn, Parmesan Smashed Potatoes, Broccoli Cheese Casserole, Hasselback Potatoes, or Baked Sweet Potato Slices are also delicious.
A slice of crusty bread, Old-Fashioned Southern Cornbread, Texas Toast Garlic Bread or some Hoe Cakes would round out the meal nicely.
For dessert, it’s hard to beat my Strawberry Trifle with Angel Food Cake, Strawberry Sherbet, Orange Sherbet Ice Cream, Key Lime Mousse, or Strawberry Pie.
If you need more menu ideas for sides, here is a link to all of my side dish recipes.
Recipe variations:
There are countless recipe variations for this recipe. Here are some ideas:
- Create a glaze using a combination of fresh citrus juices (lemon, lime, or orange) mixed with minced garlic, honey, and a hint of soy sauce. Brush the glaze over the thighs before broiling.
- Mix together a blend of Mediterranean herbs such as oregano, thyme, rosemary, and minced garlic with olive oil and lemon juice. Coat the thighs with the herb mixture and broil.
- Whisk together a teriyaki glaze using soy sauce, mirin, brown sugar, ginger, and garlic. Marinate the thighs in the glaze and broil until the sauce caramelizes.
- Mix balsamic vinegar, maple syrup, Dijon mustard, and a touch of thyme to form a glaze. Brush the glaze over the thighs and broil.
- Keep things simple, either coat with olive oil or melted butter and lemon juice, season with salt, pepper, and garlic powder, and broil.
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 350ยฐF oven for about five minutes.
Recipe FAQs:
Boneless chicken thighs that average around five ounces each should take about twelve minutes to cook.
Because this recipe has a glaze, you must flip them halfway through the cooking time so that both sides are coated. However, in most cases, you do not need to flip them because broiling cooks the meat from both sides at once.
Each method has advantages; the choice often comes down to the flavor, texture, and cooking time you want to achieve.
If you prefer crispy and quick-cooked meat with intense flavors, broiling is an excellent choice. On the other hand, baking might be the better option if you’re looking for even cooking and more versatility in the recipes you can prepare.
This recipe can be prepped and partially made in advance. You can prepare the dry rub and honey glaze and coat the chicken pieces in the rub. Cover and refrigerate the coated chicken and honey glaze for up to 24 hours. Then, when you are ready to cook them, broil as directed.
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 165ยฐF 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 crispy chicken thigh recipes:
- Bacon-Wrapped Chicken Thighs Recipe with Rub
- Easy Honey Baked Chicken Thighs Recipe (Oven Baked)
- Easy Oven Baked BBQ Chicken Thighs Recipe
- Smoked Chicken Thighs with BBQ Sauce
- Easy Southern Crispy Fried Chicken Burgers Recipe
- Best Southern Oven-Fried Chicken Recipe
- Easy Chicken and Cauliflower Skillet
- Southern Fried Chicken
For more menu ideas, you can find all of my chicken recipes here
โญ โญ โญโญโญIf 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!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
๐ Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Broiled Chicken Thighs Recipe
Equipment
- Broiler pan and broiler rack, or wire cooling rack and rimmed baking sheet
- Instant-read meat thermometer
Ingredients
- 6 boneless, skinless chicken thighs, about 5 ounces each, trim any excess fat
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 teaspoons kosher salt
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground red pepper
- 6 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
- Adjust your top oven rack so it will be about ten inches below the broiler element, and turn the broiler to high.
- Add the chili powder, garlic powder, kosher salt, ground cumin, paprika, and ground red pepper to a medium-sized bowl and combine. Set aside.
- Add the honey and apple cider vinegar to a small bowl and whisk to combine. Set aside.
- Add the thighs to the bowl with the dry rub, one piece at a time, and turn to coat.
- 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.
- Broil the chicken thighs for five minutes. Remove the pan from the oven and turn the pieces over. Broil for five more minutes.
- 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.)
- Remove the pan from the oven and check that the internal temperature of the meat is at least 165ยฐF as measured in the thickest part by an instant-read meat thermometer. Cover loosely with foil and let the meat rest for a few minutes.
- Spoon any glaze accumulated in the bottom of your pan over the pieces and serve hot with your favorite side dishes.
Jim
Had this one done on the grill with some minor modification to cooking times and it was a big hit for our weekly family dinner tonight. We, like you are big fans of chicken thighs and the seasonings and sauce gave them a great flavor!
LINDA
I like the seasonings in this recipe. Could you use them with regular bone-in chicken thighs with the skin on and still broil them, or maybe bake instead of broil?
Gritsandpinecones
Hi Linda, yes, the seasonings can be used with regular bone-in chicken thighs with the skin on without any problem. You might have to increase the broiling time just a bit because bone-in chicken takes longer to cook. To be on the safe side, you might want to use an instant meat thermometer to make sure your thighs are at 165 degrees F. which is the safe temperature for chicken. For this recipe, I recommend broiling them, although I haven’t tried baking them.
Good luck and please let me know how it turns out!
All my best,
Sharon
Susan Barnes
I had been wondering what to do with a frozen package of boneless skinless chicken thighs for some time. I had never cooked them before, choosing breasts always in the past. But I couldn’t pass up a Fresh Market sale. This recipe sounded tasty, and we both agreed that it was great. Actually, the most time-consuming part was trimming the fat off the raw thighs before putting on the rub.
I was honestly incredulous that they would cook under the broiler in ten minutes, but our trusty Thermapen confirmed that they had reached the required 165 degrees in that time frame. The honey/vinegar glaze added a nice finishing touch.
We’ll use this recipe again
Thanks, Sharon, for another great one!
Gritsandpinecones
Hi Susan, so glad you guys liked the recipe and thanks so much for letting me know!
Sharon