These Broiled Chicken Thighs are juicy, flavorful, and perfectly crisp skin. They’re an easy, economical recipe that your family will ask for again and again.

You can make this recipe for $5.30. It serves six and costs $0.89 per serving. 

I love chicken. Some of my favorite recipes include this Oven-Baked Boneless Chicken Breasts, this Grilled BBQ chicken, and my Classic Chicken Parmesan.

The finished Broiled Chicken Thighs on a white plate with rice and steamed broccoli.

Oven Broiled Chicken Thighs

These chicken thighs are moist, tender, and savory with crispy skin. It is a winning combination.

The secret to having meat that is so juicy is in the brine. Do not skip this step! Brining the chicken makes the recipe.

This recipe is so good and foolproof that I have been known to serve these broiled chicken thighs for dinner parties. Yes, you read that correctly, for dinner parties!

The broiler does the work for you by creating the perfect golden crispy outer layer without drying out the meat.

These Broiled Chicken Thighs are simple to make, making your weeknight meal a breeze. Serve it with Oven Roasted Broccoli, Rice Pilaf with Orzo, or some Panera Mac, and Cheese, or a simple Spinach Salad.

A fork shredding some of the broiled chicken thigh meat so you can see how juicy and succulent it is.

Ingredients and Cost

Per Serving Cost: $0.89

Recipe Cost: $5.30

  • 4 cups water – $0.00
  • ⅔ cups granulated sugar – $0.14
  • 6 Tablespoons + ½ teaspoon table salt – $0.19
  • 8 bone-in, skin-on chicken thighs – $4.80
  • ½  teaspoon pepper – $0.03
  • ½ teaspoon paprika – $0.01
  • 1 teaspoon garlic powder – $0.03
  • 1 teaspoon dried parsley – $0.10

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How To Broil Chicken Thighs

  1. First, dissolve sugar and 6 Tablespoons of table salt in a large Ziploc bag. 
  2. Then, add the chicken to the bag and chill for one hour in the refrigerator. 
  3. Next, heat the broiler. Line a rimmed baking sheet with foil and then top with a wire rack. 
  4. Stir together the salt, pepper, paprika, garlic powder, and parsley in a small bowl. 
  5. Then, take the chicken out of the brine and pat it dry with paper towl. Sprinkle the chicken with seasoning on both sides. 
  6. Set the chicken on the wire rack, skin-side-down. 
  7. Broil for 13-15 minutes on the lowest rack. 
  8. Flip the chicken over and broil for an additional 13-15 minutes. 
  9. Finally, move the chicken to the upper rack and broil until the skin is crispy. Remove from the oven and serve. 

A picture collage showing how to broil chicken thighs.

Recipe Variations

  • If you’re short on time, then you can skip the brining, but note that the chicken won’t be as tender.

Storage Tips

SERVE: You can keep the oven broiled chicken thighs at room temperature for up to two hours before they will need to be covered and refrigerated.

STORE: Keep leftovers in an airtight container in the refrigerator for 3-4 days.

FREEZE: Once the chicken is cool, place it in a freezer-safe container or Ziploc bag. Freeze for 4-5 months.

DEFROST: Defrost the chicken in the refrigerator overnight and then warm the chicken in a 350 degree F oven for 10-20 minutes, or until heated through.

Cook’s Tools

  • Baking sheets
  • Wire rack
  • Liquid measuring cup
  • Measuring cups and spoons
  • Wooden mixing spoon
  • Instant read thermometer
  • Mixing bowl
An overhead picture of the oven broiled chicken thighs on a wire rack right out of the oven.

Recipe FAQs

Do you Broil chicken on high or low?

Broil the chicken on HIGH with the rack in the lowest position for 13-15 minutes per side. Then, place the sheet pan on the shelf in the upper-middle position for the last minute or until the skin is nice and crispy and golden brown. This will happen quickly, so oversee it to avoid burning the chicken.

What is the difference between broiling and baking?

The difference in the cooking types is how the oven is used. In baking, it uses the entire range for an all-around cooking method. In broiling, the oven uses the top heating method. Broiling provides a direct, high heat similar to grilling. This is how the food gets brown and crispy in a short amount of time.

More Chicken Recipes

A close up picture oc the finished Broiled Chicken Thighs recipe on a white platter.
4.63 from 8 votes

Broiled Chicken Thighs

Recipe Cost $ $5.30
Serving Cost $ $0.89
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 1 hour 37 minutes
6 people
These Broiled Chicken Thighs are juicy, flavorful, and perfectly crisp skin. They’re an easy, economical recipe that your family will ask for again and again.


  • baking sheets
  • wire rack
  • liquid measuring cup
  • measuring cups and spoons
  • wooden mixing spoon
  • Instant-read thermometer
  • mixing bowl



  • 4 cups water
  • cup granulated sugar
  • 6 Tablespoons table salt
  • 8 chicken thighs bone-in and skin-on




  • Using a gallon Ziploc bag, add 4 cups of water, sugar, and 6 Tablespoons of salt.
  • Seal the bag and give it a good shake to dissolve the salt and water.
  • Add the chicken to the bag and seal, squeezing as much air out of the bag as you can as you seal the bag.
  • Chill for 1 hour, and no longer than 2 hours.


  • Adjust one oven rack to the upper-middle position and the other to the lowest position. Heat your broiler. If your broiler has a low or high setting, heat it to high.
  • Line a rimmed baking sheet with foil and then place a wire rack on top.


  • In a small bowl, combine the salt, pepper, paprika, garlic powder, and parsley.


  • Once the chicken is out of the brine, pat it dry with paper towels and discard the brine.
  • Sprinkle the seasoning blend over both sides of the chicken thighs and place them on the prepared baking sheet and wire rack, skin-side down.


  • Place the chicken on the bottom rack of the oven and broil for 13-15 minutes, or until the thighs are just beginning to brown.
  • Flip the chicken over and cook for another 13-15 minutes, or until the skin is crispy and the internal temperature of the chicken registers 165 degrees on an instant read thermometer.
  • For this next part, you will want to watch the chicken very carefully! Move the chicken to the upper rack and broil until the chicken gets dark brown spots and the skin is nice and crispy about 30-60 seconds.
  • Serve.


If you’re pressed for time, you can skip the brine, but note that the chicken won’t be as juicy and tender. 


Serving: 1.33chicken thigh | Calories: 440kcal | Carbohydrates: 5g | Protein: 31g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 7327mg | Potassium: 409mg | Fiber: 1g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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An overhead picture of one of the broiled chicken thighs cut into so you can see the juicy meat.

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Recipe Rating


  1. This chicken was so flavorful and tender. And I love the crispy skin! I’d wanted to try brining before but wasn’t sure how much sugar and salt to use. This recipe was very helpful!

  2. Patricia @ Grab a Plate says:

    Ohmygosh! The crispy skin on this is unreal! Love this main dish delight that doesn’t break the bank and truly satisfies!

  3. That crispy skin is calling my name…great recipe!

  4. This method results in the perfect crispy skin while still leaving the meat tender and juicy. So easy too!

  5. This is my new favorite way to eat chicken thighs! Thank you so much for this delicious and easy recipe, we all loved it!