Zesty Broiled Chicken Thighs

Zesty Broiled Chicken Thighs Sometimes, I just don’t want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 12

    YIELD : 12 servings

  • Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.

  • Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.

  • Set an oven rack about 4 inches from the heat source and preheat the oven’s broiler. Place marinated chicken thighs on a broiler pan.

  • Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).

  • Remove chicken pieces to a serving platter.

Per Serving: 225 calories; protein 19.6g; carbohydrates 3.5g; fat 14.3g; cholesterol 70.7mg; sodium 80.7mg. You can substitute parsley instead of cilantro.