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Chicken Thigh

Thigh is the dark meat cut just above the drumstick, sold bone-in or boneless, skin-on or skinless. It carries enough fat to stay juicy through grilling, braising, or a hot pan-fry, which is why it is harder to dry out than breast. Bone-in thigh suits a slow braise or curry where the bone adds body to the sauce, while boneless thigh cooks faster and works well cut into strips or left whole for a pan-seared dinner. Skin-on pieces crisp well in a hot pan if you start them skin-side down.

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