Crispy Broiled Chicken Thighs
Crispy broiled chicken thighs are basted in a savory garlic butter and cooked under the broiler until the skin is golden and crackly. A fast, flavorful dinner that comes together in about 30 minutes.
Servings: 6 servings
Ingredients
- 6 bone-in, skin-on chicken thighs about 2 pounds
- 1/2 cup butter
- 3 tablespoons minced garlic about 5 medium cloves
- 3 tablespoons Worcestershire sauce
- 1/4 teaspoon black pepper
- 1 tablespoon fresh minced parsley for garnish
Instructions
- Preheat the broiler on high. Position the oven rack so the chicken will be 4 to 5 inches from the heating element (middle rack on most ovens). Line a sheet pan or 9x13 broiling pan with foil, or use a cast iron skillet. Make sure your pan is broiler-safe.
- Melt the butter with the minced garlic in the microwave for about 30 seconds. Stir in the Worcestershire sauce and black pepper.
- Pat the chicken thighs completely dry with paper towels. Arrange skin side up on the prepared pan. Brush generously with the garlic butter mixture, reserving about half for basting.
- Broil for about 20 minutes, flipping the chicken twice during cooking and basting with the reserved butter at each flip. Use a clean brush each time to avoid contamination. End with the skin side up so the skin can crisp.
- Check that the internal temperature reads 165°F at the thickest part. Let the chicken rest for 5 to 10 minutes, tented loosely with foil. Garnish with fresh minced parsley and serve.
Notes
- Bone-in vs. boneless: Bone-in skin-on thighs broil in about 20 minutes. Boneless skinless thighs broil faster, usually 7 to 10 minutes total. Watch closely.
- Rack position: Position the chicken 4 to 5 inches from the broiler. Too close and the skin will burn before the meat cooks through.
- Broiler-safe pan: Skip glass and ceramic dishes rated only to 400°F. Cast iron, sheet pans, and broiler pans all work.
- Pat dry: Wet skin steams instead of crisping. This is the most important step for crackly broiled skin.
- Substitutions: Sub 1 teaspoon of garlic powder for the fresh minced garlic if needed. Chicken breasts work too, pounded lightly for even thickness.
- Storage: Refrigerate in an airtight container for up to 4 to 5 days, or freeze for up to 3 months. Reheat in a 350°F oven for 10 to 15 minutes to crisp the skin back up.
- Salt: Season with salt at the end to taste if needed. The Worcestershire adds enough salinity for most palates.
Nutrition
Calories: 397kcal | Carbohydrates: 3g | Protein: 24g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 162mg | Sodium: 263mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
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