Broiled Chicken Thighs and Asparagus with Lemon and Garlic
Why This Recipe Works
For a broiled chicken thighs recipe with perfectly cooked meat and crisp, golden skin, we cooked the chicken first at a distance, then directly under the element. We found it necessary to start the chicken skin side down and then flip it to crisp the skin. To get really crisp skin for our broiled chicken thighs recipe, we discovered that it was best to slash it several times with a paring knife, which allowed excess fat to render and flow free as the meat cooked.