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.
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.
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.
How To Broil Chicken Thighs
- First, dissolve sugar and 6 Tablespoons of table salt in a large Ziploc bag.
- Then, add the chicken to the bag and chill for one hour in the refrigerator.
- Next, heat the broiler. Line a rimmed baking sheet with foil and then top with a wire rack.
- Stir together the salt, pepper, paprika, garlic powder, and parsley in a small bowl.
- Then, take the chicken out of the brine and pat it dry with paper towl. Sprinkle the chicken with seasoning on both sides.
- Set the chicken on the wire rack, skin-side-down.
- Broil for 13-15 minutes on the lowest rack.
- Flip the chicken over and broil for an additional 13-15 minutes.
- Finally, move the chicken to the upper rack and broil until the skin is crispy. Remove from the oven and serve.
- If you’re short on time, then you can skip the brining, but note that the chicken won’t be as tender.
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.
- Baking sheets
- Wire rack
- Liquid measuring cup
- Measuring cups and spoons
- Wooden mixing spoon
- Instant read thermometer
- Mixing bowl
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.
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
- Slow Cooker Cornish Hens
- Crockpot Buffalo Chicken Dip
- Grilled Chicken Skewers
- Baked BBQ Chicken Drumsticks
- Grilled Teriyaki Chicken Thighs
- Gas Grill Chicken Breasts
- Crockpot Whole Chicken
- Rotisserie Chicken Noodle Soup
- Chicken Enchiladas with Green Chile Cream Sauce
- Healthier Orange Chicken
Broiled Chicken Thighs
CHICKEN AND BRINE:
- 4 cups water
- ⅔ cup granulated sugar
- 6 Tablespoons table salt
- 8 chicken thighs bone-in and skin-on
- ½ teaspoon table salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 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.
PREP OVEN AND BAKING SHEET:
- 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.