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Chicken thighs

In the U.S. white meat is the prized part of the chicken. Most of the rest of the world prefers the dark meat of the chicken. I agree with the rest of the world. The dark meat is more flavorful and moist. I think white meat is prized in the U.S. because of its lower fat content. I think this is very misguided from both a flavor and health standpoint. More and more research is showing that fat is not the main culprit in weight gain.  Instead we should be looking to reduce sugar and processed foods.

Boneless and skinless vs. bone-in and with skin

Unless I am roasting a whole chicken, I almost always cook with chicken thighs. For many dishes I use boneless and skinless thighs, but for some things you can't beat bone-in with skin. Bone-in meat is always more flavorful than boneless because the bone infuses some of its flavor into the meat. This is true of poultry, meat and fish.

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Cheaper and more flavorful

The bonus of cooking with chicken thighs is it is a lot less expensive than chicken breasts. Interestingly, in most parts of the world, it is exactly the opposite. Dark meat is generally more expensive outside the U.S. It is also nearly impossible to dry out chicken thighs. Chicken breasts, on the other hand, are easy to over cook. I'm not sure what is worse than a dried out chicken breast.

Recipes that use chicken thighs



  1. Tricia says:

    Very interesting, will definitely give it a try. Thanks!

  2. Elizabeth says:

    I never leave comments but I wanted to say I love your blog. The recipes are simple but elegant and I usually learn something. When I see a new posting I think “oh goodie”! Thank you so much!!

    1. Kim Pawell says:

      Hi Elizabeth, you have made my day! Thank you!

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