Crispy Broiled Chicken Thighs

Garlic Broiled Chicken Thighs are savory and simple, and an excellent fast and easy dinner option for busy nights. Bone-in chicken thighs are basted in a garlic butter sauce and cooked under the broiler in your oven under golden, crispy and delicious!

Having tons of easy chicken recipes in my recipe box has been a lifesaver! Be sure to check out some of our other favorites, like Crispy Baked Chicken ThighsBaked Chicken Breasts or Easy Oven Baked Chicken Drumsticks.

cast iron skillet, 4 roasted chicken thighs, silver spoon, bowl of quinoa

Garlic Broiled Chicken Thighs

This is one of those recipes that quickly became a family favorite. It’s simple to make and can be modified for a healthier version by using olive oil instead of butter, and chicken breasts instead of thighs or by simply removing the skin.

My entire family gobbled these broiled chicken thighs right up! The garlic butter adds a richness to the already flavorful chicken thighs and a touch of worcestershire provides a savory component. I’ve cooked these chicken thighs both with the skin on and with them removed. When you leave the skin in tact, it gets nice and crispy, providing a delicious texture to the chicken.

Why you’ll love these broiled chicken thighs

  • Bone-in Chicken thighs are the most economical cut of chicken.
  • Broiling cooks the chicken faster than baking, taking just 20 minutes because it’s under direct heat.
  • Garlic butter basted as the chicken cooks makes these broiled chicken thighs especially juicy and flavorful.

close up of roasted chicken thighs in cast iron skillet

how to broil chicken

  1. Grab a broiling pan and line it with foil, or use a cast iron or other oven safe pan.
  2. Preheat the broiler so the chicken thighs cook evenly. Place the oven rack in the center of the oven.
  3. Microwave butter and minced garlic together to infuse the butter with the garlic. Stir in some Worcestershire sauce and black pepper.
  4. Pat the chicken dry with paper towels. Remove the skin or leave it on – your choice. The skin adds a ton of flavor, but you can save some calories by removing it. Place chicken skin side up in the prepared pan and brush with the butter mixture. Reserve the butter for basting later, but do not place the brush in the butter. You’ll want to avoid possible contamination by using a clean brush each time you baste.
  5. Broil the chicken for about 20 minutes or until juices run clear and chicken registers 165 degrees F on an instant-read thermometer. Flip the chicken twice during broiling, basting each time with the butter mixture. Finish with the chicken skin side up so it can get crispy.
  6. Let the chicken rest or 5-10 minutes before serving. Garnish with fresh minced parsley if desired.

side view of roasted chicken thighs in black skillet, juices in pan, parsley garnish.

What is broiling?

Broiling, cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.

Serving Suggestions

Broiled chicken thighs go well with just about any side dish you can think of. When I’m pressed for time, I’ll just make a big green salad to serve with them, and a loaf of cheesy garlic bread. Here are a few more side dishes we like to have with broiled chicken:

How to store leftovers

Broiled chicken thighs make for excellent leftovers. Remove chicken from the bone and use in soups, salads or sandwiches, or for your weekly lunch prep. Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze in a plastic freezer bag for up to 3 months.

A plate of food with a fork, with Chicken Thighs, quionoa

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social media image of roasted chicken thighs in cast iron skillet

Garlic Broiled Chicken Thighs

Crispy Broiled Chicken Thighs are basted in a savory and simple garlic butter and broiled until crispy for a fast and delicious dinner option.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 397kcal


  • 1/2 cup butter
  • 3 tablespoons minced garlic
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon fresh minced parsley
  • 1/4 teaspoon black pepper
  • 6 bone-in chicken thighs


  • Preheat the broiler. Adjust the oven rack to the middle of the oven. Line a 9-inch x 13-inch broiling pan with foil and set aside.
  • Melt butter with the garlic in the microwave, then mix in Worcestershire sauce and black pepper.
  • Pat chicken dry. Remove the skins if desired, or leave on for a crispy exterior. Arrange in the broiling pan, skin side up. Brush with the butter mixture, reserving some for basting.
  • Broil for about 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture (use a clean brush each time to avoid contamination). Finish with skins up so they can get crispy.
  • Let chicken rest for 5-10 minutes, then garnish with fresh minced parsley and serve.


Calories: 397kcalCarbohydrates: 3gProtein: 24gFat: 32gSaturated Fat: 11gCholesterol: 162mgSodium: 263mgPotassium: 380mgFiber: 1gSugar: 1gVitamin A: 405IUVitamin C: 3mgCalcium: 30mgIron: 2mg
Keyword broiled chicken thighs

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. As the other person asked: how high of a broil? With these kind of directions, the outside of the chicken will burn and the inside will be raw.

    1. My broiler only has one setting. But you can use a low broil setting and see how that does. Since the rack sits in the middle of the oven the chicken isn’t too close to the broiler. Plus you’re turning the chicken a few times. It won’t burn and it won’t be raw. I’ve been making this for years.

  2. I made with boneless skin-on thighs and boneless skinless chicken breast the thighs were the winner hands down. My family loved the crisp skin and flavor. I did season with salt, garlic powder, and black pepper before basting

  3. I made this tonight. Rave reviews from my family. I deboned the thighs but left skin on. I didn’t include parsley because I’m not a fan but my family and I loved it.

  4. Broil on low or high? Middle rack or lower? Roughly how long? Could I just bake at 350 for 20 min and then broil on high for 5?

  5. So I was just going to do my plain ol’ broiled chicken breasts tonight but this looks way better! I’m going to try this for dinner. Thanks for sharing, we love garlic anything!