Broiled Chicken Thighs ready in 15 minutes. Broiling cooks the chicken faster than baking because you use direct heat. And this process is easy and it works very well for weeknight meals.
Bone-in chicken thighs are the most economical cut of chicken. Broiling cooks the chicken faster than baking, taking under 20 minutes because you are using direct heat. The caveat is that all ovens are different, so times are approximations.
The taste of these Broiled Chicken Thighs is great, with plenty of acidity from the Dijon mustard. The cayenne gives it a little kick, but it is optional here. There is plenty of taste coming from the mustard and shallots.
For boneless, skinless thighs, smear the meat with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
- Cast Iron or oven safe pan
- 4 bone-in chicken thighs
- Salt and pepper to taste
- ⅓ cup Dijon mustard
- ⅓ cup minced shallots (or small onion)
- ¼ tsp ground cayenne pepper
- Minced parsley for garnish optional
- Pre Heat broiler to high, and put the oven rack 4 inches from the heat.
- Use either a cast iron pan (no foil) or a broiling pan, lined with foil.
- Heat pan in the broiler for one minute, (so you are not putting chicken in a cold pan in the oven).
- Season the chicken with salt and pepper on both sides, and put in a pan, skin side up.
- Broil, watching carefully, until the skin is golden brown, for 5 minutes.
- While broiling, combine the mustard, shallots and cayenne in a bowl.
- Remove chicken from oven, and turn it, skin side down.
- Spread a teaspoon or so of the mustard mixture on the underside of the chicken, and broil chicken thighs another 5 minutes.
- Turn the chicken again, and spread the remaining mixture on the skin side.
- Broil until mustard begins to brown and skin side gets crispy, another 5 minutes.
- Using a meat thermometer, make sure chicken registers 160-165 degrees F, and the juices run clear. Put the thermometer in the thickest portion of the thigh. And make sure it is not touching bone.
- At this point, the chicken should be done. (If it is not done, turn off the broiler and leave the chicken in the oven 4-5 more minutes or so.)
- Let the broiled chicken thighs rest or 5-10 minutes before serving. Garnish with fresh minced parsley.
Broiled Chicken Thighs cooked through
For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If you see red juices or they have a pinkish color, you should cook the chicken a bit longer.
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If you like this recipe, you should try our Parmesan Crusted Chicken Thighs
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