I broil boneless skinless thighs all the time and it works/tastes great (actually once my oven caught on fire from the fat spitting while broiling thighs and my oven door locked until the fire exhausted itself, and then I had to call a special number displayed on the little digital screen of the oven to get it unlocked! Once we regained control of the oven door (!!) and retrieved the chicken it actually came out tasting deliciously grilled from all of the smoke!). But anyway, I also agree with Gammy that in this case the sugar can make them prone to burning. Maybe test with one of them before you try the whole batch. They cook so quickly it won’t add much time (I use a thermometer rather than a specific time, but for boneless it’s usually around 7-8 minutes total under the broiler).
from Christi in recipe notes: "I’ve baked it the last few times I’ve made it with bone and skin on thighs. Bake at 400 for 30-45 minutes. You don’t get the charred taste but it still tastes great." Personally, I think once these are cooked throughly, you could place under a pre-heated broiler to crisp up and caramelize the skin. Just keep a close eye on the chicken, with sugar in the marinade, they will be easy to burn if not careful.
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"I’ve baked it the last few times I’ve made it with bone and skin on thighs. Bake at 400 for 30-45 minutes. You don’t get the charred taste but it still tastes great."
Personally, I think once these are cooked throughly, you could place under a pre-heated broiler to crisp up and caramelize the skin. Just keep a close eye on the chicken, with sugar in the marinade, they will be easy to burn if not careful.