Two Broiled Chicken Thigh Recipes For Big Groups

Few people don't enjoy chicken, and chicken thighs are the perfect cut when you're cooking for a crowd, since they're less sensitive to over-cooking than breasts. Whether you're a caterer who is professionally preparing a meal for an event or an at-home cook preparing for your own party, here are two broiled chicken thigh recipes that are sure to impress the guests.

Cajun-Honey Chicken Thighs

Spicy Cajun seasoning is balanced by the sweetness of honey in this simple recipe. The thighs don't even need to marinate, making this entrée a good choice when you're pressed for time.


  • 30 boneless, skinless chicken thighs
  • ¼ cup paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 1 teaspoon black pepper
  • 2 tablespoons salt
  • ½ cup honey

Combine the spices, and pat them onto the chicken thighs. Arrange the chicken on a broiling pan. (You may have to broil the chicken in two batches if you're cooking in a conventional oven with a standard-size broiling pan). Broil the chicken for 8 minutes per side. Remove the chicken from the broiling pan, and arrange it in a chafing dish or on a serving platter.

Heat the honey in the microwave for about 15 seconds to liquefy it, and then drizzle it over the chicken thighs just before serving.

Lime-Pepper Chicken Thighs With Yogurt Sauce

This recipe is a twist on the classic lemon-pepper chicken. It's made with fresh lime juice for the ultimate tanginess, and a creamy yogurt sauce takes it to the next level.


  • 30 boneless, skinless chicken thighs
  • ½ cup freshly squeezed lime juice
  • ½  cup canola oil
  • 1 cup canned chicken broth
  • 1 tablespoon ground black pepper
  • 2 teaspoons salt
  • 2 cups plain yogurt
  • 2 cloves garlic, minced
  • 2 teaspoons vinegar

Combine the lime juice, oil, pepper and salt in a mixing bowl, and stir to combine. Place the chicken thighs in a resealable bag or a container with a lid, and pour the lime juice mixture over them. Place the chicken in the refrigerator, and marinate for at least 2 hours – preferably overnight.

When you're ready to prepare the chicken, drain off the marinade and discard it. Arrange the chicken on a broiling pan. (Once again, you may need to cook the chicken in two batches.) Broil the chicken for 8 minutes per side.

While the chicken is broiling, prepare the yogurt sauce by combining the yogurt, garlic and vinegar. Serve this sauce as a dipping sauce on the side of the chicken thighs.

For more information, contact Sugar Valley Meats or a similar company.