Broiled Boneless Chicken Thighs
- Servings: 4 to 6.
Whether you like them still on the bone, with or without skin, or boneless, chicken thighs are a city kitchen-friendly ingredient. They're big on flavor, low on cost, and while they have more fat than chicken breasts, they're still a healthy choice.
I like to cook thighs that are skinless and boneless. While the bones and skins of a chicken breast keep the meat juicy and flavorful, because thighs have more fat, there's less need to give them such protection during their cooking. Plus the bones in a thigh are smaller and harder to cut around, making boneless ones easier to cook and with less waste.
Chicken thighs pair well with any number of flavors when it comes to marinades and seasonings. They match well with ginger, soy, garlic, lemon, cumin, rosemary, tomatoes, both sweet and vinegar BBQ sauces, chiles, and any other number of sweet and sour combinations.
They also cook quickly, making them a great choice for weekday dinners.
- 8 boneless, skinless chicken thighs
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 4 garlic cloves, peeled and finely chopped
- 1/8 teaspoon hot paprika
- 2 sprigs fresh rosemary
- 1/2 teaspoon salt
- Several grind black pepper
- Remove any excess fat from the chicken thighs. Prick them in several places and place the thighs in a large zipper-sealable plastic bag.
- Combine the lemon juice, olive oil, chopped garlic, paprika, rosemary, salt and pepper in a medium bowl or measuring cup and stir to mix. Pour the marinade into the bag with the chicken. Press out as much air as possible and seal the bag. Place it on a rimmed pan or in a bowl (in case the bag leaks) and refrigerate for 30 to 60 minutes.
- Set the oven rack so that it is about 6 inches from the broiler and preheat the broiler.
- Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.
- Line a rimmed sheet pan with aluminum foil. Place a rack in the pan.
- Arrange the chicken thighs on the rack and broil about 6 minutes each side, until nicely browned and cooked through.
An alternative marinade is to use 1/4 cup each of soy sauce, light brown sugar, and freshly squeezed orange juice, plus a tablespoon of grated fresh ginger.
Simpler yet, rub a tiny bit of oil on each thigh to help the spices adhere and lightly rub with a mix of ground cumin, a little chile powder, salt and pepper. Broil as in the recipe and serve with your favorite BBQ sauce.