The next time you’re looking for a quick and easy dinner that’s flavorful and makes even the pickiest eaters happy, you’ve got to try this amazing broiled chicken thighs recipe!

Broiled Chicken Thighs

These fast, tasty, kid-friendly broiled boneless chicken thighs get thumbs up around the dinner table at our house every single time.

The chicken is juicy and tender, and the sticky sweet sauce made with honey, Dijon mustard, soy sauce, and herbs is caramelized and so delicious.

I love broiling boneless chicken thighs because the high heat creates the tastiest golden edges, and the inside of the chicken stays so juicy and tender. This is the kind of effortless weeknight dinner that I love keeping on rotation for busy nights.

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Ingredients

Chicken Thighs: Boneless, skinless chicken thighs are great for broiling because the extra fat helps them stay juicy even when cooked on high heat. It also gives them a buffer when you’re cooking them, because even if you overcook them a little bit, they’re not likely to dry out. I recommend using air chilled chicken because it releases less moisture while cooking, meaning the cooked chicken will be more tender and juicy.

Honey: Honey adds sweetness to balance out the savory elements, and it’s also what creates the sticky sweet aspect of this glaze that’s so irresistible. Feel free to swap this for maple syrup or hot honey if you want to add some heat.

Apple Cider Vinegar: The acidity of apple cider vinegar both balances out the sweetness of the honey and makes the chicken more tender. You can swap this for white wine vinegar or fresh lemon juice if that’s what you have on hand.

Olive Oil: This adds a little richness to the marinade that makes it taste better. You can also use avocado oil or melted coconut oil instead.

Soy Sauce: I love using soy sauce in marinades because it adds both a salty element and an umami depth of flavor. You can also swap this for Tamari or coconut aminos.

Dijon Mustard: This adds a tang and a really subtle heat to the glaze. Honey mustard is one of my favorite flavor combinations, and this glaze is an elevated version of that. Feel free to use yellow mustard for a milder flavor.

Garlic Powder, Thyme, and Rosemary: These three add a savory depth of flavor as well as a yummy herby flavor.

Salt and Pepper: Salt enhances all of the other flavors in this dish, while the slight heat of pepper balances the rich and sweet flavors.

How To Broil Chicken Thighs

Make the Glaze: In a medium bowl, whisk together the honey, apple cider vinegar, olive oil, soy sauce, Dijon mustard, garlic powder, dried thyme, dried rosemary, salt, and pepper until smooth and well combined. Set aside. (See the recipe card below for the full printable instructions.)

Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour half of the glaze over top. Toss until evenly coated, then let the chicken marinate briefly to absorb the flavors.

Preheat the Oven and Prep the Pan: Move the oven rack closer to the heat source and then preheat the broiler. Line a rimmed baking sheet with aluminum foil for easy cleanup, then arrange the marinated chicken thighs in a single, even layer.

Broil: Place the baking sheet under the broiler and cook until the tops begin to caramelize. Flip the chicken, brush with the remaining glaze, and continue broiling until the chicken is golden, caramelized, and cooked through (the internal temperature should reach at least 165F on an instant read meat thermometer).

Rest and Serve: Remove the chicken from the oven and let it rest briefly before serving to allow the juices to redistribute. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Pro Tips

• Dry the Chicken: The chicken needs to be dried well with paper towels in order to caramelize. Don’t skip this step.
• Marinate Briefly at Room Temperature: Letting the chicken marinate at room temperature for 15 minutes or less helps take the chill off, which helps the chicken cook more evenly. I wouldn’t recommend doing this on a super hot summer day.
• Line Your Baking Sheet: Since there’s honey in this glaze and we’re cooking the chicken thighs at a high heat, the drippings can burn. Using foil to line the baking sheet makes cleanup so much easier.
• Watch While Broiling: Any time you’re broiling something it’s best to keep an eye on it to make sure it doesn’t burn, but I find that’s especially true when you’re working with an ingredient like honey. I’d recommend keeping an eye on the oven while these are cooking.

Is It Better To Bake Or Broil Chicken Thighs?

It totally depends on the results you’re looking for. For thinner cuts of meat, like boneless, skinless chicken thighs, I love broiling. I can add a honey Dijon glaze and use the intense broiler heat to get perfectly cooked chicken, a caramelized sticky sweet glaze, and perfectly browned edges.

For thicker cuts of meat, baking is the way to go. I’d recommend baking bone-in, skin-on chicken thighs so the meat has time to cook all the way through before the outside starts burning.

How Long Does It Take To Broil Chicken?

Since the broiler uses such high heat, cooking boneless, skinless chicken thighs under the broiler is actually pretty quick. For me, it takes about 13-15 minutes, but the only way to tell for sure if the chicken is done is to use a meat thermometer. It should read 165F measured at the thickest point, though I actually prefer chicken thighs cooked to a higher internal temperature than that.

Does Broiling Chicken Make It Crispy?

If you’re using skinless chicken thighs, like in this recipe, the chicken won’t be crispy, but it will be browned, caramelized, and delicious. If you’re hoping to use the broiler to get crispy chicken, I recommend baking bone-in, skin-on chicken until it’s cooked through, and then broiling it for just long enough to crisp up the skin.

Do You Flip Meat When Broiling?

If you’re just broiling already cooked meat to brown the top of the skin, there’s no need to flip it. If you’re using the broiler to fully cook a piece of meat, then I do recommend flipping it halfway through. It’s especially important to flip the chicken in this recipe so you have a chance to add the remaining glaze.

Why Do Chicken Thighs Take So Long To Cook?

Since chicken thighs contain more fat and connective tissue than chicken breasts do, it does take a little bit longer for the fat to render and the connective tissue to break down. The bright side is that the meat is also more forgiving and will still be tender even if you overcook it a bit.

How Do You Know When Broiled Chicken Is Done?

I always say that the only way to know for sure is to use an instant read meat thermometer to check, but that’s even more true when you’re using an ultra-high heat method like broiling. Even a minute of cook time can make a significant difference in the internal temperature. Chicken is safe to eat once it has reached 165F internally, but I prefer chicken thighs at 185F-195F.

What To Serve With Broiled Chicken Thighs

This makes a great dinner served with a comforting carb, like seasoned rice or some roasted baby potatoes, and a green vegetable, like these Crockpot green beans.

Storing, Freezing, And Reheating Leftovers

Let the chicken cool completely, then transfer it to an airtight container and store it in the fridge for up to 3 days or in the freezer for up to 2 months. I recommend reheating gently in the oven or in a covered skillet with a splash of water or broth.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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Chicken Recipes

If you like this recipe, be sure to check out all of our other chicken recipes. Some reader favorites are:

• Chicken Tenderloins
• Air Fryer Chicken Quarters
• Dutch Oven Whole Chicken
• Garlic Butter Chicken Thighs
• Chicken Tater Tot Casserole
• Baked Panko Chicken
• Ranch Chicken Thighs
• Honey Mustard Chicken Thighs

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