I normally bake my chicken thighs on the top rack, which really helps with browning and crisping up skin. Sometimes I don’t get the colors and crispness I am looking for, so I resort to broiling. Broiling chicken thighs on high for 2-3 minutes at the end of baking usually solves that problem.
Basting the thighs with own juices during baking will also help with browning and keeping the tops moist. I normally baste once at about 15-20 minutes into baking.
– 8 bone-in, skin-on chicken thighs (about 4 lbs)
– 2 Tbsp olive oil
– 1 Tbsp sesame oil
– 4 Tbsp low sodium soy sauce
– 1 Tbsp Worcestershire sauce
– 2 Tbsp lemon juice (or lime juice)
– 5 Tbsp honey (or maple syrup)
– 6 cloves garlic (minced)
– ½ tsp black pepper (freshly ground)
– 2 tsp kosher salt (plus more to taste)
- Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
- Preheat oven to 450 degrees F.
- Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F.
- To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
- To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.
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