This Broiled Chicken Thighs recipe is ready in about 10 minutes! It features chicken thighs basted with soy sauce, sriracha, brown sugar, and Worcestershire sauce. The result is a delicious balance of sweet and savory flavors, broiled until the chicken is juicy and caramelized.
Chicken is a staple in our kitchen, and while I often reach for chicken breasts, I find myself gravitating towards chicken thighs for a richer flavor and juicier bite. With a slightly higher fat content, chicken thighs are forgiving and less prone to drying out or sticking during cooking.
Cooking boneless, skinless chicken thighs quickly over high heat brings out their best qualities, which is exactly why broiled chicken thighs are so fantastic. They caramelize beautifully, with delightful bits of char that remind you of grilled chicken. Plus, they stay incredibly juicy inside, thanks to the high heat. It’s a quick and delicious way to enjoy chicken! 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 delicious broiled chicken thighs recipe, made to bring out the tastiest and juiciest flavors. For precise measurements and thorough directions, scroll down to the recipe card.
- Boneless, Skinless Chicken Thighs: You’ll need about 2 pounds. Please don’t use bone-in and skin-on chicken. Chicken breasts are okay to use, but you’ll have to adjust the cooking time.
- Olive Oil: Helps to bind the sauce ingredients and adds moisture to the chicken. You can also use vegetable oil.
- Soy Sauce: Provides a salty flavor and depth to the marinade. You could also use Tamari.
- Apple Cider Vinegar: Provides a bit of acidity to the marinade. White wine vinegar or lemon juice can be used for a similar tangy effect.
- Brown Sugar: Enhances browning and caramelization under the broiler.
- Ketchup: Adds a tangy tomato flavor to the sauce.
- Worcestershire Sauce: Contributes a slightly tangy flavor that deepens the overall taste of the marinade.
- Sriracha or Hot Sauce: Provides heat and spice, adjustable according to your taste preference.
- Fresh Garlic: Garlic powder can be used in a lower amount if fresh garlic isn’t available.
- Chopped Fresh Parsley: Used as a garnish.
How To Broil Chicken Thighs
This quick broiling method, enhanced by the flavorful glaze, guarantees perfectly crispy chicken thighs every time. You’ll find your mouth watering long before they even come out of the oven.
- Preheat: Set your oven to high broil.
- Prepare: Line a baking sheet with aluminum foil. Dry the chicken thighs with paper towels and place them on the sheet pan.
- Mix Sauce: In a small bowl, combine olive oil, soy sauce, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, sriracha, and minced garlic.
- Apply Sauce: Brush two-thirds of the sauce over the chicken.
- Broil: Cook under the broiler for 5 minutes.
- Reapply Sauce: Remove from the oven, brush with the remaining sauce, and broil for another 5 to 7 minutes, until the internal temperature reaches 165°F.
- Rest: Let the chicken rest for 5 minutes after removing from the oven.
- Garnish and Serve: Sprinkle with chopped parsley before serving.
Recipe Tips
- Don’t Flip the Chicken: One of the benefits of broiling is that it’s not necessary to flip the chicken midway through cooking.
- Sauce It Up: For this recipe, you’ll want to sauce the chicken thighs on both sides to make them extra yummy and juicy.
- Use a Thermometer: To ensure your chicken thighs are cooked to perfection, use an instant-read thermometer. The internal temperature should reach 165°F before you take the thighs out of the oven.
- Brown Sugar is Key: Adding brown sugar to your sauce helps it stick to the chicken and caramelize under the broiler.
- 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 a few 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.
Proper Storage
Leftovers can be stored in an airtight container and kept in the refrigerator for up to 5 days or in the freezer for 2 to 3 months. Reheat leftovers in the microwave until the chicken thighs are warm throughout.
Easy Chicken Thighs Recipes
- Juicy Stove Top Chicken Thighs
- Marinated Oven Baked Chicken Thighs
- Spicy, Sweet and Sticky Chicken Thighs
- Grilled Chicken Thighs
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 light brown sugar
- 1/2 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sriracha or hot sauce, or to taste
- 3 cloves garlic, finely minced
- chopped fresh parsley, for serving
Instructions
- Preheat oven to high 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 the chicken thighs for 5 minutes.
- Remove from oven and brush on the remaining sauce.
- Continue to broil for 5 to 7 more minutes or until the chicken's internal temperature registers at 165°F. The cooking time will depend on the size of the chicken thighs.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Garnish with parsley and serve.
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.
- 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.
