Chicken Thighs
One of my most favorite Best Bite Quotes (yes I have more than one) is Kate saying, "I can tell you right now that I'm a breast girl and Sara prefers thighs" haha, still makes me giggle.
I do like thighs, but only for certain recipes, and in those recipes thighs produce significantly better results. I use boneless skinless breasts for most every day cooking, but in some things, you gotta try thighs. One thing I know however, is that there are a lot of people out there that are scared of chicken thighs. And I don't blame you, they sometimes look...icky. But once you know what to buy, and how to use them, it will give you a whole new range with your chicken meals. Be bold, try a thigh.
Thighs work better for some dishes for several reasons. The meat on the thigh has a little more fat than the breast, and therefore more flavor. Because they have more natural flavor, it takes less work for you to make them taste good. They're also perfect for grilling because they're much juicier than breasts, which can easily dry out on the grill. It's actually pretty hard to overcook a thigh on the bbq. If you've done it, congrats.
A few tips:
1. Buy boneless, skinless thighs. You don't want the ones with the big slab of fatty skin on the top. Those are the gross scary kind. I was going to post a picture here, but it's just icky.
2. Even the skinless thighs will have some excess fat on them. Use a pair of kitchen shears, or clean scissors to trim it off. It's extra easy to trim if it's partially frozen still. Then you're just left with a nice piece of meat.
3. I actually really like the frozen ones you buy in the bulk bags from Costco, Tyson brand I think. They have a lot of meat on them, and very little fat to trim off.
Try out chicken thighs in these recipes:
Spicy Honey Chicken
Asian BBQ Chicken
Old Fashioned BBQ Chicken
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ITA, some recipes demand thigh meat, and BBQ is one of them!
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