Try these deliciously juicy broiled chicken thighs that you can have ready in less than 30 minutes! With hints of lemon and garlic, this is an easy weeknight main dish your family will love.
Whether you're looking for a simple weeknight meal or something special for dinner guests, broiled chicken thighs are the perfect choice.
Some great side dishes to serve with these broiled chicken thighs are our Bob Evans Mashed Potatoes, Longhorn Brussels Sprouts, or Sauteed Spinach & Onions for a complete meal.
Why you will love this recipe
Broiled chicken thighs are a healthy and delicious dinner option. They're easy to prepare, and you can customize them with your favorite seasonings. Plus, they're a budget-friendly option that the whole family will love. This recipe is super easy to double for a larger family also.
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Ingredients
This recipe uses bone in, skin on chicken thighs. You can use boneless thighs, but the cook time may be shorter. If you use skinless thighs, be sure to baste during the cook time so the chicken thighs don't dry out.
- Chicken thighs, skin on and bone in.
- Olive oil
- Garlic, minced
- Lemon juice
- Salt
- Pepper
- Parsley, minced
- Paprika for garnish, optional
- Lemon Pepper Seasoning - OPTIONAL, if you love lemon pepper on your chicken, than you will want to try our Best Lemon Pepper Seasoning blend recipe!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Broil Chicken Thighs
Take your chicken out of the freezer either the night before or earlier in the day so it can defrost. Rinse the chicken thighs in cold water and pat dry with paper towels before cooking them.
Step 1. Prepare the Basting Sauce
First, preheat your oven to the Broil setting and lower the top rack to the middle of the oven.
Next, create a flavor filled basting sauce by mixing the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.
If you want more flavor, consider using about 1 teaspoon of Tony Chachere's Creole seasoning blend, or use about ½ teaspoon of smoked paprika.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Baste the Chicken Thighs
Baste the chicken thighs with an even coating of the basting sauce. Place your casserole dish on the middle rack of your oven. The top rack is too close to the broiler and will cook the chicken too quickly to get cooked in the middle.
You run the risk of burning the outside before the interior of the thighs are cooked. So, use the middle rack.
Turn the thighs while broiling at 8 minutes and again at 14 minutes. Baste with the basting sauce after each turn.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Garnish and Serve
Remove from oven when the chicken thigh juices run clear when pierced with a fork or knife. Garnish with a sprinkle of paprika and some minced parsley, let sit for about 5 minutes to let the juices set, and then serve!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these flavor filled broiled chicken thighs with our Bob Evans Mashed Potatoes, Longhorn Rice Pilaf, or Air Fryer Spaghetti Squash and Air Fryer Broccolini for a complete meal.
Substitutions
You can broil chicken legs the same way. The cook time will be closer to 17 to 20 minutes. Don't forget to baste in cooking time intervals also.
Variations
You can make flavor variations using this basic recipe. Some delicious combinations are:
- Mojo Broiled Chicken Thighs - use a sour orange Mojo marinade in place of the marinade here.
- Cajun Broiled Chicken Thighs - add 1 tablespoon of Cajun spice season to the marinade sauce.
- Picata Broiled Chicken Thighs - use the same recipe, but add 3 tablespoons of capers to the casserole dish, and a tablespoon of the caper brine to the basting sauce.
- Lemon Pepper Chicken Thighs - use the Best Lemon Pepper Seasoning to before broiling these chicken thighs.
Equipment
- Casserole dish
- Square Cast Iron skillet (optional alternative to broiling the chicken in)
Storage
Save any left over broiled chicken thighs in either ziplock bags or a covered container. These freeze great, up to 3 months.
Tips for Success
- Make sure to put your oven rack in the MIDDLE of the oven, not the top area. If the rack is too high, your chicken thighs will burn on top and still be raw in the middle.
- After 22 minutes, piece the largest thigh with a fork to steak knife. If the liquids run clear than you can take them out. If you have an infrared meat thermometer, cook until the internal temperature is 165 degrees F.
Frequently asked questions
You can! Just baste the thighs with the basing sauce more regularly so they don't dry out. Your chicken will probably be ready in less than 22 minutes if they are boneless. Check them at 15 and 18 minutes.
Yes, to ensure the chicken cooks in the middle, press down on each breast and break the cartilage or bone so the chicken breast lies flatter.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Broiled Chicken Thighs
Ingredients
- 4 large chicken thighs with skin on
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 3 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoon parsley, minced
- paprika for garnish you can also use smoked paprika for more flavor!
Instructions
- Set the oven rack to the middle, too high will burn your chicken before it is fully cooked. Preheat to broil.
- Grease the bottom of a 9 x 9 casserole dish or 9" cast iron skillet. Place the chicken thighs skin side up in the dish.4 large chicken thighs with skin on
- Combined the olive oil, salt, pepper, garlic, and lemon juice in a small bowl to mix up the basting sauce.2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon ground pepper, 3 cloves garlic, minced, 1 lemon, juiced
- Brush the chicken with the basting sauce, saving some for later.
- Broil chicken for about 22 to 24 minutes. Turn the chicken over after 8 minutes of the cook time, and again after 14 minutes of the cook time. Baste with the sauce after each turn.
- Remove from oven when the chicken has clear liquid when stabbed with a knife, or internal temperature reaches 165° F. Let the chicken rest for 5 minutes before serving. Garnish with minced parsley and with a sprinkle of paprika (optional).2 tablespoon parsley, minced, paprika for garnish
Notes
- Make sure to put your oven rack in the MIDDLE of the oven, not the top area. If the rack is too high, your chicken thighs will burn on top and still be raw in the middle.
- After 22 minutes, piece the largest thigh with a fork to steak knife. If the liquids run clear than you can take them out. If you have an infrared meat thermometer, cook until the internal temperature is 165 degrees F.
Nutrition
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