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Oven Broiled Boneless Skinless Chicken Thighs

I’ve said it before and I’ll say it again, boneless skinless chicken thighs, or “baby chicken” as I called it growing, is my all-time favorite quick and easy weeknight dinner.

The chicken is simply seasoned with a mix of dry spices and can be cooked in under 15 minutes. The sautéed onions are a wonderful addition that elevates the dish while still keeping things quick and easy.


Healthy, high in protein and requires minimal prep and easy cleanup – what’s wrong with that! Simply season the chicken, broil, and you have dinner ready in under 20 minutes!

Broiled boneless chicken thighs are always delicious and a guaranteed crowd-pleaser. If you are a meal-prep person, I wholeheartedly recommend using thighs over breasts, they will reheat better and stay juicy and moist throughout the week.

I normally serve with Israeli salad, white rice or over hummus with sliced pita.

– Brad

oven broiled boneless skinless chicken thighs in a cast iron pan

Oven Broiled Boneless Skinless Chicken Thighs

Boneless skinless chicken thighs are THE perfect weeknight meal. Quick, easy and so delicious.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Jewish
Servings 4


  • Oven, toaster oven, or an air-fryer (see recipe instructions)
  • Large cast iron skillet
  • Large sheet tray (optional; see recipe instructions)


  • 2 lbs boneless skinless chicken thighs
  • extra virgin olive oil (I prefer Israeli or California oils) 
  • vegetable oil
  • 1 tsp cumin seeds
  • 1 tbsp Libyan Baharat (you can use your favorite spices/blends)
  • ½ tbsp spicy paprika
  • ½ tbsp sweet paprika 
  • 1 tsp turmeric
  • kosher salt


  • Place oven grates to the highest setting, so it’s as close to the broiling element as possible, and then turn oven on to high broil. If you do not want to use your oven, you can also use the broil setting on a toaster oven or use an air-fryer. 
  • Slice 3-4 large onions into half moons. I like to use a combination of yellow and red onions, but you can use whatever you have on hand. The more onions the merrier. I normally prep1 onion per person and somehow, it’s still never enough.
  • Preheat a large cast iron skillet. Once pre-heated coat your pan with vegetable oil (about three tablespoons, until nicely coated). Let the oil heat for about a minute, and then add in your sliced onions. You should hear the onions sizzle when entering the pan.
  • Add 3/4 tablespoon kosher salt and 1.5 teaspoons of cumin seeds (optional) and give the onions a mix. Reduce heat to medium; they should be gently sizzling. Stir occasionally and cook until soft, about 10 minutes.
  • While the onions are cooking, season chicken in large bowl with 1 tablespoon Baharat (or spice mix of choice), 1 tablespoon kosher salt, ½ tablespoon of black pepper, 1/2 tablespoon paprika, 1.5 tsp cayenne, and ¼ cup olive oil. Let marinate for at least 10 minutes, or you can plan ahead and marinate the chicken for up to two days.
  • Place marinated chicken on top of the cooked onions. It’s important to not overcrowd the pan. The chicken pieces should not be touching one another. If you overcrowd the pan, the chicken will not get crispy while broiling. If the pan that you used for the onions is too small, transfer the cooked onions onto a large sheet tray, and then place the chicken on top of the onions.
  • Broil in the oven for 7-8 minutes. Flip chicken pieces over, and broil for an additional 7 minutes on the other side, until nicely browned and crispy.
  • Gently mix the onions from under the chicken and distribute around and on top of the chicken pieces. 
  • Serve with rice and salad or over hummus and pita.
Keyword chicken