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!
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.
how to broil chicken
Grab a broiling pan and line it with foil, or use a cast iron or other oven safe pan.
Preheat the broiler so the chicken thighs cook evenly. Place the oven rack in the center of the oven.
Microwave butter and minced garlic together to infuse the butter with the garlic. Stir in some Worcestershire sauce and black pepper.
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.
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.
Let the chicken rest or 5-10 minutes before serving. Garnish with fresh minced parsley if desired.
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.
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:
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.
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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.
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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.