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.
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.
Course: Dinner
Cuisine: American
Keyword: broiled chicken thighs, chicken thighs in oven, how to cook chicken thighs