Broiling chicken thighs is a fast, easy way to get tender, juicy meat with a crispy golden skin. Most chicken thighs take 12–18 minutes under the broiler, depending on size and oven setup. With the right prep and timing, you can achieve restaurant-quality results at home in under 20 minutes.
Key Takeaways
- Broil chicken thighs for 12–18 minutes: Bone-in, skin-on thighs typically cook in this time range when broiled at high heat (500°F).
- Position the rack correctly: Place the oven rack 4–6 inches from the broiler element for even cooking and browning.
- Flip halfway through: Turn the thighs once during cooking to ensure both sides brown evenly and cook through.
- Use a meat thermometer: The safest way to check doneness is by inserting a thermometer—165°F at the thickest part means it’s done.
- Prep for flavor and crispiness: Pat dry, season well, and let sit at room temperature for 15–20 minutes before broiling.
- Watch closely near the end: Broiling works fast—check at the 10-minute mark to avoid burning.
- Rest before serving: Let thighs rest 3–5 minutes after broiling to lock in juices.
Quick Answers to Common Questions
How long to broil boneless chicken thighs?
Boneless chicken thighs typically take 8 to 12 minutes to broil. Flip them after 4–6 minutes and check for an internal temperature of 165°F.
Can you broil frozen chicken thighs?
It’s not recommended. Frozen thighs cook unevenly and may burn on the outside while staying undercooked inside. Always thaw completely in the fridge before broiling.
Should I cover chicken thighs when broiling?
No. Covering traps steam and prevents the skin from crisping. Broiling works best with direct, uncovered heat.
What oven rack position is best for broiling chicken thighs?
Place the rack 4 to 6 inches below the broiler element. This distance provides enough heat for browning without burning.
Can I broil chicken thighs from the fridge?
It’s better to let them sit at room temperature for 15–20 minutes first. Cold chicken may cook unevenly under high heat.
📑 Table of Contents
Why Broil Chicken Thighs?
Broiling might not be the first cooking method that comes to mind when you think of chicken thighs, but it should be. It’s one of the fastest, most effective ways to cook this cut—especially if you love crispy skin and juicy meat. Unlike baking, which surrounds the food with hot air, broiling uses intense, direct heat from above. This creates a beautiful sear and caramelization in minutes, giving you that golden-brown finish you’d expect from a grill or pan-fry—but with way less cleanup.
Chicken thighs are perfect for broiling because they’re forgiving. The dark meat stays moist even under high heat, and the skin crisps up beautifully when exposed to the broiler’s radiant energy. Whether you’re cooking for a weeknight dinner or impressing guests with minimal effort, broiled chicken thighs deliver big flavor with little time. Plus, you don’t need special equipment—just your oven and a broiler-safe pan.
How Long to Broil Chicken Thighs in Oven
The big question: how long to broil chicken thighs in oven? For bone-in, skin-on chicken thighs, the answer is typically 12 to 18 minutes under a high broiler (around 500°F). Boneless thighs cook faster—usually in 8 to 12 minutes. The exact time depends on several factors, including the size of the thighs, how close they are to the heating element, and whether your oven runs hot or cool.
Visual guide about How Long to Broil Chicken Thighs in Oven
Image source: jocooks.com
Here’s a general timeline to follow:
- Bone-in, skin-on thighs: 14–18 minutes (flip at 7–9 minutes)
- Boneless thighs: 8–12 minutes (flip at 4–6 minutes)
Always start checking at the lower end of the range. Overcooking can dry out even the juiciest thighs, so timing is key.
Factors That Affect Broiling Time
Not all ovens are created equal, and not all chicken thighs are the same size. Here’s what can change how long your chicken takes to broil:
- Thigh size: Larger, meatier thighs need more time. Smaller ones cook faster.
- Oven temperature accuracy: If your oven runs hot, your chicken may cook in 10–12 minutes. Use an oven thermometer to check.
- Broiler type: Some ovens have a top-only broiler, while others have a full-width element. Top-only broilers may require flipping more often.
- Distance from heat: The closer the rack is to the broiler, the faster it cooks—but also the higher the risk of burning.
When in doubt, start checking early and adjust as needed.
Step-by-Step Guide to Broiling Chicken Thighs
Broiling chicken thighs is simple, but a few smart steps make all the difference. Follow this easy guide for perfect results every time.
1. Prep the Chicken
Start by patting the chicken thighs completely dry with paper towels. Moisture is the enemy of crispy skin—water turns to steam and prevents browning. Once dry, season generously with salt, pepper, and any spices you like. Garlic powder, paprika, and onion powder work great. For extra flavor, marinate for 30 minutes to 2 hours in the fridge (or even overnight).
Let the seasoned thighs sit at room temperature for 15–20 minutes before broiling. Cold meat from the fridge can cook unevenly under high heat.
2. Set Up the Oven
Turn on the broiler and let it preheat for 5–10 minutes. Most ovens have a “high” and “low” broil setting—use high for chicken thighs. Position the oven rack 4 to 6 inches below the broiler element. This distance gives you enough heat to crisp the skin without burning it too quickly.
Place a broiler-safe pan (like a rimmed baking sheet or cast iron skillet) on the rack. You can line it with foil for easy cleanup, but avoid using non-stick pans unless they’re labeled broiler-safe—many can’t handle the intense heat.
3. Broil the Chicken
Arrange the chicken thighs skin-side up on the pan, leaving space between each piece. This allows heat to circulate and prevents steaming. Slide the pan under the broiler and cook for 7–9 minutes (for bone-in thighs) or 4–6 minutes (for boneless).
After the first side is golden and starting to crisp, use tongs to flip the thighs. Return to the broiler and cook another 5–9 minutes, or until the internal temperature reaches 165°F. Watch closely during the last few minutes—broiling can go from golden to burnt in seconds.
4. Check for Doneness
Never guess when chicken is done. Use a meat thermometer to check the thickest part of the thigh, avoiding the bone. It should read 165°F. If it’s not quite there, broil for another 1–2 minutes and check again.
You’ll also notice visual cues: the skin should be deeply golden, slightly bubbly, and crisp. The meat near the bone should no longer be pink.
5. Rest and Serve
Once done, remove the chicken from the oven and let it rest for 3–5 minutes. This allows the juices to redistribute, keeping the meat moist. Serve immediately with your favorite sides—roasted vegetables, rice, or a fresh salad.
Tips for Perfect Broiled Chicken Thighs
Want to take your broiled chicken thighs from good to great? These pro tips will help you nail it every time.
Season Generously
Broiling enhances flavor, so don’t be shy with seasoning. A simple mix of salt, pepper, garlic powder, and smoked paprika adds depth. For a zesty twist, try lemon zest, dried oregano, and a pinch of red pepper flakes.
Use a Wire Rack (Optional)
Placing the chicken on a wire rack set inside the baking sheet helps air circulate underneath, promoting even browning and preventing soggy skin. This is especially helpful if you’re cooking a large batch.
Watch for Smoke
Broiling can cause drippings to smoke, especially if you use oil or butter. To reduce smoke, blot excess fat from the thighs before broiling. Keep your kitchen ventilated with a range hood or open window.
Rotate the Pan
Ovens often have hot spots. If one side of your pan is browning faster, rotate it 180 degrees halfway through cooking for even results.
Don’t Overcrowd
Give each thigh space. Overcrowding leads to steaming instead of broiling, which means less crispy skin and uneven cooking.
Common Mistakes to Avoid
Even experienced cooks can make errors when broiling. Here are the most common pitfalls—and how to avoid them.
Broiling Cold Chicken
Putting cold chicken straight from the fridge under the broiler leads to uneven cooking. The outside may burn before the inside reaches 165°F. Always let the chicken sit at room temperature for 15–20 minutes first.
Ignoring the Thermometer
Timing is helpful, but it’s not foolproof. Relying solely on time can result in undercooked or overcooked chicken. Always use a meat thermometer to confirm doneness.
Using the Wrong Pan
Glass, ceramic, or non-stick pans can warp or release fumes under high broiler heat. Stick to metal pans like stainless steel, cast iron, or aluminum.
Not Flipping
Some people skip flipping, thinking one side is enough. But flipping ensures both sides brown evenly and cook through properly. Don’t skip this step!
Walking Away Too Soon
Broiling works fast. Set a timer, but stay nearby. Check at the 10-minute mark for bone-in thighs and 6 minutes for boneless. You can always add time, but you can’t undo burnt chicken.
Serving Suggestions
Broiled chicken thighs are incredibly versatile. Serve them with:
- Garlic mashed potatoes and steamed green beans
- Quinoa salad with lemon vinaigrette
- Roasted sweet potatoes and Brussels sprouts
- A fresh arugula salad with shaved Parmesan
- Warm tortillas with avocado and salsa for a taco night
They also make great leftovers—slice and add to grain bowls, salads, or sandwiches the next day.
Conclusion
Broiling chicken thighs is a quick, delicious way to enjoy tender, juicy meat with crispy, golden skin. With the right prep and timing—typically 12 to 18 minutes for bone-in thighs—you can have a flavorful meal on the table in under 30 minutes. Remember to position your rack correctly, flip halfway, and always check the internal temperature. With these tips, you’ll master the art of broiling and turn a simple cut of chicken into a standout dish.
Frequently Asked Questions
How do I prevent chicken thighs from burning when broiling?
Keep the rack 4–6 inches from the broiler, flip the thighs halfway, and watch closely during the last few minutes. If the skin starts to blacken too quickly, move the pan to a lower rack.
Is it safe to broil chicken thighs?
Yes, as long as you cook them to an internal temperature of 165°F. Use a meat thermometer to ensure safety, especially near the bone.
Can I use a marinade when broiling chicken thighs?
Absolutely! Marinate for 30 minutes to 2 hours for extra flavor. Just pat the chicken dry before broiling to avoid excess smoke and promote crisping.
Do I need to preheat the broiler?
Yes. Preheat the broiler for 5–10 minutes before cooking. This ensures consistent, intense heat from the start.
Can I broil chicken thighs with the skin off?
Yes, but the skin helps retain moisture and adds flavor. If skinless, reduce broiling time slightly and consider basting with oil or butter to prevent drying.
What’s the difference between broiling and baking chicken thighs?
Broiling uses direct top heat for fast browning and crisping, while baking uses ambient oven heat for slower, more even cooking. Broiling is faster and better for achieving a crispy exterior.
