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–+ servings
broiled chicken thighs in a serving dish.
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5 from 2 votes

Broiled Chicken Thighs

These deliciously juicy broiled chicken thighs are ready in less than 30 minutes! With hints of lemon and garlic, this is an easy weeknight main dish your family will love.
Prep Time10 minutes
Cook Time24 minutes
Total Time34 minutes
Course: Main Dishes
Cuisine: American
Servings: 4
Calories: 384kcal
Author: Kelly Bloom
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Equipment

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!
US Customary - Metric

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

Calories: 384kcal | Carbohydrates: 2g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 404mg | Potassium: 326mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg