Broiled Chicken Thighs
Updated Nov 02, 2026
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This broiled chicken thighs recipe is ready in about 10 minutes! Boneless chicken thighs are basted with a sweet and savory sauce made with sriracha, brown sugar, soy sauce, and Worcestershire, then broiled until juicy and caramelized.
How to Cook Chicken Under the Broiler
Chicken is a staple in my kitchen, and while I often reach for chicken breasts, I gravitate toward chicken thighs for a richer flavor and juicier bite. Their slightly higher fat content also makes them more forgiving during cooking, so they are less likely to dry out.
Cooking boneless, skinless chicken thighs under the broiler gives them delicious caramelized edges with little bits of char, almost like grilled chicken! The high heat cooks them quickly while keeping the inside tender and juicy.
And since your stovetop will be free, why not make some steamed broccoli or my baby bok choy recipe to serve with it!
What You’ll Need
Gather the following ingredients for this easy broiled chicken thighs recipe! For measurements and detailed directions, please scroll down to the recipe card.
- Boneless, skinless chicken thighs: You’ll need about 2 pounds. Don’t use bone-in, skin-on thighs for this recipe. Chicken breasts can work, but you’ll need to adjust the cooking time.
- Olive oil: Helps to bind the sauce and adds moisture to the chicken. You can also use vegetable oil.
- Soy sauce: Adds salty, savory flavor. You can also use tamari.
- Apple cider vinegar: White wine vinegar or lemon juice can be used for a similar tangy flavor.
- Brown sugar: Light or dark brown sugar helps the chicken caramelize under the broiler.
- Ketchup and Worcestershire sauce: Add sweetness, tang, and extra savory flavor.
- Sriracha or hot sauce: Use more or less depending on how spicy you like it.
- Fresh Garlic: I prefer fresh, but garlic powder works just as well.
How To Broil Chicken Thighs
This quick broiling method, enhanced by the flavorful glaze, brings out the best in chicken thighs. The sauce adds just the right amount of sweetness and spice, and the chicken cooks in minutes!
- Prepare: Set your oven to high broil and line a baking sheet with aluminum foil.
- Prep the chicken. Dry the chicken thighs with paper towels and arrange them on a sheet pan.
- Mix the sauce: In a small bowl, combine the olive oil, soy sauce, vinegar, brown sugar, ketchup, Worcestershire sauce, sriracha, and minced garlic.
- Add the sauce: Brush two-thirds of the sauce over the chicken.
- Broil: Cook under the broiler for 5 minutes.
- Add more sauce: Remove from the oven, brush with the remaining sauce, and broil for another 5 to 7 minutes, until the internal temperature of the chicken reaches 165°F.
- Rest: Let the chicken rest for 5 minutes after removing it from the oven, then serve.
Recipe Tips
- No need to flip: One of the benefits of broiling is that it’s not necessary to flip the chicken midway through cooking.
- Coat both sides: Brush the chicken thighs on both sides with the sauce before broiling, then add the remaining sauce halfway through cooking.
- Use a thermometer: To make sure that the chicken thighs are cooked through, use an instant-read thermometer. The internal temperature should reach 165°F before you take the thighs out of the oven.
- Don’t skip the brown sugar: It helps the sauce caramelize under the broiler and balances the salty soy sauce and spicy sriracha.
- Broiler setup: Position your oven rack so that the chicken thighs are close enough to the broiler element to get a good sear. Typically, placing the rack about 4-6 inches from the element works well.
- Let it rest: Let the chicken rest for 5 minutes after cooking and before serving to allow the juices to redistribute throughout the meat.
Serving Suggestions
Chicken pairs well with just about any side dish. These sweet and savory chicken thighs go nicely with some classics like 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, make delicious broccolini, go for this coconut lime cauliflower rice, or try my grilled corn.
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Broiled Chicken Thighs
Ingredients
- 6 to 8 (about 2 pounds) boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce, or Tamari sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- ½ tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sriracha, or to taste (you can use your favorite hot sauce)
- 3 cloves garlic, finely minced
- chopped fresh parsley, for garnish
Instructions
- Preheat the broiler. Set your oven to HIGH broil and line a baking sheet with aluminum foil.
- Prepare the chicken. Pat the chicken thighs dry with paper towels and arrange them on the prepared baking sheet.
- Make the sauce. In a small bowl, whisk together the olive oil, soy sauce, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, sriracha, and garlic until well combined.
- Brush the chicken. Brush about two-thirds of the sauce over both sides of the chicken thighs, reserving the rest for later.
- Broil. Place the chicken under the broiler and cook for 5 minutes.
- Add the remaining sauce. Remove the chicken from the oven, brush with the remaining sauce, and broil for another 5 to 7 minutes, or until the internal temperature reaches 165°F. Cooking time will depend on the size of the thighs.
- Rest and serve. Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve.
Equipment
Notes
- This recipe is for boneless, skinless chicken thighs. NOT bone-in and skin-on. If the skin is on, it will begin to smoke.
- Adjust the oven rack. Position the chicken about 4 to 6 inches from the broiler element. Keep an eye on it since broiler intensity varies between ovens.
- Broiler intensity varies from oven to oven, so keep a close eye on the chicken as it cooks. The brown sugar in the sauce can burn quickly under high heat.
- You do not need to flip the chicken after the initial broil, but you can if you want to.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Proper Storage
- Leftovers can be stored in an airtight container and kept in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Reheat leftovers in the microwave until the chicken thighs are warm throughout.
So no one else’s oven has a high broil and a low broil??? Do we broil on high or low?
Also, I added sesame oil and doubled the sauce to have some for serving.
I was wondering the same thing. And also wondered why they wouldn’t be flipped over after the first eight minutes. I don’t understand why these questions weren’t answered.
Hi there! I’ve actually covered these details in the recipe card below. Let me know if there’s anything else I can help clarify!
Do you flip the thighs at the midpoint? Thanks in advance!