Special Diet - Created Date : 10.9.2019
Broiled Chicken Thighs with Artichoke and Garlic
Broiled chicken thighs that are low fuss to make and require minimal clean up. With only 4 ingredients needed, this artichoke and garlic broiled chicken thighs dish takes only 25 minutes to make! A classic go to weeknight dinner recipe. Healthy and delicious. Paleo, Keto, Gluten Free and Dairy Free.
There are some recipes that I have made time and time again and yet have never written about them on here. Just those classic go to dinner recipes that I always put off snapping a proper photo of until the next time.
Well no more.
These garlic and artichoke broiled chicken thighs have been kept from you for way to long.
Over the years I have pretty much made this dish for every one of my friends and family members so it’s only fair you finally get to see this too.
This is the perfect low fuss, minimal clean up, always stellar solid dinner recipe. It comes out delicious every time and requires only a handful of ingredients and minutes of your time. Literally 10 minutes or less of prep time and only 18-25 minutes under the broiler. And only four ingredients needed.
Chicken breasts = dry meat, or very high risk of dry meat if you’re not uber careful and paying close attention.
Chicken thighs are way more forgiving, they’ve got a lot more fat to work with, and therefore it’s a lot harder to make these too dry.
I know I know, they don’t look as clean and nice as chicken breasts (especially when dealing with them raw). I completely agree, but you’ll just somehow have to get over aspect.
Make sure your chicken is fully defrosted – otherwise when it cooks there will be a lot of water from the chicken in the pan
Use artichoke hearts marinated in oil with spices for a more flavorful dish, though canned will work too
Use a food thermometer to make sure the chicken thighs have cooked to at least 165 degrees F before serving (18 minutes on high broil on second shelf from the top will ensure they are cooked through)
To cook the chicken thighs even quicker put them on the top rack, right under the broiler – but keep an eye on them so they do not burn.
Add other veggies into the mix like zucchini, or the Trader Joe’s Artichoke Antipasto mix
Benefits of Broiling Chicken Thighs
Chicken thighs are higher in fat than chicken breasts so the high heat from the broiler allows the fat to caramelize and the broiled chicken thighs almost taste like they have been grilled
No preheating of the oven – the broiler gets hot right away
High heat of the broiler means less time spent cooking the chicken thighs
Broiling gives the food direct heat – similar to grilling but coming from the top instead of the bottom
Do you need to flip chicken thighs when broiling them?
No! If you would like to flip them you certainly can, but they will be fully cooked after 18-20 minutes on high broil on the second highest oven shelf.
How to make my garlic artichoke broiled chicken thighs:
To get these prepped you mix the boneless skinless chicken thighs with the artichoke hearts and their liquid. If you’re feeling patient you can let this marinate for 10-30 minutes, but this is entirely optional.
If you’re short on time, just mix the drained artichokes with the chicken. To the same bowl add lots of dried (or even fresh if you’ve got it) oregano, minced garlic, and salt to taste.
Optional – add some roughly chopped zucchini into the mix! Once that is all mixed spread everything out on a large baking tray (or cast iron pan) in a single layer and place under the broiler.
Broil on high for 18-23 minutes on the rack second from the top rearranging the cast iron pan or baking sheet halfway through to ensure for even cooking.
The artichoke leaves will be nicely crisped up and the chicken will be soft and cooked through, with lightly charred edges here and there.
Mix chicken thighs and artichoke hearts (including liquid) in a large bowl. Allow to marinate for 20-30 minutes (optional).
Drain the liquid.
Add oregano, minced garlic, salt and pepper.
Broil on high for 18-25 minutes or until chicken is cooked through. (Broil on the second rack from the top for the first 18 minutes and then place the baking tray on the top oven shelf - closer to the broiler, to get a nice crisp on the chicken for the last 5 minutes)
Optional: halfway through cooking time you can flip over the chicken thighs, if you like.
Optional: To this recipe you can also add 1 zucchini, halved and cut into one inch thick pieces
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Those are artichokes. If it doesn’t look like artichokes, that must just be due to how I photographed the dish and how I edited the photo. I used the marinated artichokes sold in glass jars, normally, though you can used canned or even frozen artichokes too.
Hi Vicky, this is a great recipe! So simple and yet so flavourful. My hubby said its ones of his new faves ?? it’s perfect as is, but I have some Greek seasoning & sundried tomatoes I might also add in next time. This is the first recipe I’ve made from your site and I look forward to trying more. Thanks for sharing!
So happy to hear you and you hubby enjoyed this recipe Toni! Thanks for commenting to let me know! The sun dried tomatoes and Greek seasoning sound like the perfect addition! Hope you find some more recipes on my site to try!
I like to add it the the second highest oven shelf for the majority of the cooking time and then place the tray on the top shelf (closest to the broiler) for the last few minutes just to get the chicken a bit crisped up.
Raw boneless thighs can cook under a broiler in 20/25min? I’m envisioning burn on the outside and pink on the inside. What’s the longest you’ve had to broil a batch? This sounds super delicious (art heart lover here), but I’m dubious of the cooking time and am afraid of ruining (and wasting money) on perfectly good organic chicken. Though, I think my oven might be shorter than most standard ovens (shorter, but slightly wider).
Yes they do cook under the broiler in 20/25 minutes. You just need to make sure to lay the chicken thighs completely flat on the baking tray and place on the second or third rack from the top so they are not directly under the broiler for the whole time. Chicken thighs are a lot thinner than whole chicken breasts so when flat they really are not that thick. As long as you do not put the tray on the top rack they will not burn. I only put them on the top rack for the last 5 or so minutes to get a nice crisp on them (this is optional though). I do not know how your oven works, naturally, but I have made this recipe dozens of times without any issues with the chicken thighs being burnt on the outside and raw on the inside. Please let me know how this works out for you if you end up making it?
Do you mean you can set the broiler on high or low? I have never seen a broil function on an oven with the ability to customize temperature – I’ve only seen high or low but if you can set the temperature I imagine something like 400 or 450 degrees F would work.
Delicous!! I was skeptical about making this due to the broiler method. I had 6 thighs, added a jar of marinated artichokes and one can of regular artichokes with an additional sprinkle of olive oil. I served it with the line jalapeño rice, topped with chopped cherry tomatoes.I will definitely make this again.
This was a very flavorful recipe with few ingredients. I used a 16 oz jar of marinated artichoke hearts I had in the pantry. Next time, I will add an additlional jar (drained) and scatter around the chicken as it was awesome (a great “side dish”idea) as the 16 oz didn’t leave enough for leftovers (we really liked them!). I need to cook the chicken less time, maybe 15 minutes and last 5 at top of the rack. Assume my chicken thighs were a bit thinner than what you used. Definitely will be in our meal rotation! I will be checking out your other recipes—thank you!
I can’t even tell you how much my family loves this recipe! We are European decent but Mediterranean at heart! This past Spring I decided that my 10 and 12 year old daughters needed to do more diner prep and cooking so I went nuts looking for sheet pan dinners that they could assemble themselves; with flavours from all over the world. (No picky eaters here) we have about 7 that really stand out and show up regularly in our dinner rotation but if I ask……this one would be weekly! Thank you for sharing it will the world but mostly with us Kim
Just had to come on here to say thank you for this recipe! This was so delicious! Also, I’m 34 and do a lot of cooking but for whatever reason have never used the broiler! After using it for this recipe, I want to broil everything! What a delicious difference! Thanks!
This is great! I can’t believe how easy it is and my family loved it. Have you had it come out just as well not leaving it to marinade? I’m going to be throwing it together in a hurry tomorrow and I’m torn between marinading all day (so I can prep before work and then throw in the oven when I get home) or not marinading at all. What do you think?
If you do not have time to leave it to marinate all day do not worry it will still be delicious! Most of the time I make this last minute and only leave it to marinate for a few minutes and it’s still amazing!
Thanks for sharing your thoughts on this recipe Geri! I have made this with bone in thighs too and it works just as well! The serving size for the artichokes would be 5 ounces per person (if you use 2 jars), otherwise 2.5 ounces if you use one.
Microwave cooking and nutrition
Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?
How does microwave cooking work?
Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.
Are microwaves safe to cook?
Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.
When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.
Are microwaves bad for your health?
The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.
But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.
Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"