This Broiled Chicken Thighs recipe is glazed with a homemade sauce that has a secret ingredient. The chicken thighs are sweet, savory, and broiled to a juicy and sticky perfection! It’s one of our favorite easy dinners!
AN EASY CHICKEN THIGHS RECIPE
Chicken is definitely a go-to meat in this house. I often use chicken breasts, but sometimes I just have to go for the thighs. 🙌
Chicken thighs have a tiny bit higher fat content than chicken breasts, so they don’t stick to surfaces easily and they won’t overcook as quickly as chicken breasts will. And, that dark chicken meat is so tasty! 😋
Broiling chicken thighs really can’t get any easier. They are not too thick, and not too thin, so you usually don’t have the issue of overcooking them.
The broiler allows the chicken to cook in its own juices, which helps keep it moist and tender. It is very minimal work for a great dinner!
WHY BAKE CHICKEN THIGHS UNDER THE BROILER
Broiling cooks the food faster than traditional baking, so it can save us quite a bit of time. You don’t even need to preheat the oven.
And another bonus, when you broil something, it isn’t absolutely necessary to flip it in the middle of the cooking time, like you would at a traditional baking temperature.
The above rule does not apply to this recipe, though, because we are going to sauce-UP these thighs on both sides and make ’em succulent and juicy!
THE SECRET TO PERFECTLY BAKED CHICKEN THIGHS
The secret to perfectly tender chicken thighs is to use an instant read thermometer to check when the chicken is done. The internal temperature of the chicken should reach 165˚F, and that’s when you can take the thighs out of the oven.
INGREDIENTS FOR THIS CHICKEN THIGHS RECIPE
That secret ingredient I mentioned earlier? That would be light brown sugar. This will get the sauce to stick to the chicken thighs. The high heat of the broiler will allow the sugar to caramelize to give it a slightly crispy, sweet, and rich flavor.
Here’s a full list of the ingredients:
- Chicken thighs
- Olive oil
- Reduced sodium tamari sauce or soy sauce
- Apple cider vinegar
- Light brown sugar
- Worcestershire Sauce
- Sriracha/hot sauce, or to taste
- Garlic cloves
HOW TO MAKE CRISPY BROILER CHICKEN THIGHS
This quick broiling method, along with the light brown sugar, will get you perfect, crispy, chicken thighs. Your mouth will be watering before they even come out of the oven.
- First, you’ll need to line a baking sheet with foil. Keep it close, because you’ll need it in a minute for the chicken!
- Pat the chicken thighs dry with a paper towel and arrange them in a single layer on the foil covered baking sheet. Set aside.
- Combine the olive oil, tamari sauce/soy sauce, apple cider vinegar, light brown sugar, ketchup, Worcestershire sauce, sriracha, and garlic in a small mixing bowl and whisk until well combined. Brush ⅔ of the sauce on the chicken thighs.
- Broil the chicken for 8 minutes three to four inches away from the heat source. This seems to be the sweet spot in the oven and will give the chicken a yummy, crispy caramelized texture.
- Remove the chicken thighs from the oven and brush them with the remaining sauce. Place the chicken back in the oven and continue to broil for 7 to 8 more minutes, or until your instant read meat thermometer reaches 165˚F. The exact cooking time will vary depending on how thick the chicken thighs are.
- Remove the chicken thighs from the oven and let it sit for a few minutes. If you are feeling extra fancy, garnish the chicken thighs with fresh parsley and serve!
- Chicken pairs well with just about any side dish. These sweet and savory chicken thighs will pair well with some classics like Garlic Butter Hasselback Potatoes, Roasted Brussels Sprouts with Bacon, or delicious Classic Southern Coleslaw to complete your meal.
- If you are pressed for time and need something in a pinch, go for this Coconut Lime Cauliflower Rice or some Grilled Corn with Feta Cheese and Chives Butter.
HOW TO STORE AND REHEAT LEFTOVERS
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat the leftovers in the microwave until the chicken thighs are warm throughout.
- To Freeze: After the chicken thighs have cooled, you can put them in a freezer friendly container and store in the freezer for up to 3 months. Defrost in the refrigerator and reheat in the microwave as stated above.
MORE CHICKEN THIGHS RECIPES
- Juicy Stove Top Chicken Thighs
- Marinated Oven Baked Chicken Thighs
- Spicy, Sweet and Sticky Chicken Thighs
- Grilled Chicken Thighs
TOOLS USED IN THIS RECIPE
Broiled Chicken Thighs
- 6 to 8 (about 1.5 pounds) boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons reduced sodium soy sauce or Tamari sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- 1/2 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sriracha/hot sauce, or to taste
- 3 cloves garlic, finely minced
- Chopped fresh parsley, for serving
- Preheat oven to Broil.
- Line a baking sheet with aluminum foil.
- Pat dry chicken thighs with paper towels and arrange on the prepared baking sheet. Set aside.
- In a small mixing bowl, combine olive oil, soy sauce, apple cider vinegar, light brown sugar, ketchup, Worcestershire sauce, sriracha, and garlic; whisk until well combined.
- Brush 2/3 of the sauce over the chicken thighs.
- Broil chicken thighs for 8 minutes.
- Remove from oven and brush on the remaining sauce.
- Continue to broil for 7 to 8 more minutes, or until the internal temperature of the chicken registers at 165°F. Cooking time will depend on the size of the chicken thighs.
- Remove chicken from oven and let sit a few minutes.
- Garnish with parsley and serve.