If forced to name my favorite part of the chicken, it would have to be the thigh. I’ll happily eat a fried drumstick, a spicy sticky chicken wing, a tender breast with or with or without the skin. But thighs? Winner, winner…well, I won’t say it. Juicy, tender, moist, flavorful, hard to overcook; it’s hands down the best part of the bird. And you can cook them in so many different ways.
Sautéed chicken thighs, braised chicken thighs, roasted chicken thighs, baked chicken thighs, broiled chicken thighs, grilled chicken thighs, stir fried chicken thighs, chicken thigh kebabs, crock pot or slow cooker chicken thighs, instant pot or pressure cooker chicken thighs, chicken thighs in soups, stews and chilis. There is nothing a chicken thigh can’t do.
Here are 10 different reasons to grab a package or two of chicken thighs as you pass the poultry counter at the market.
Tender and definitely hitting all those high notes of Mediterranean deliciousness. The thighs get a quick stovetop browning, and then go into the oven to bake with olives and lemons and onions until tender and juicy.
A crock pot turns juicy chicken thighs and pureed chipotles in adobo sauce into a very satisfying chili. Crock pot chicken thigh recipes are so easy and so forgiving. This chili that can keep warm for hours while people trickle in for dinner during a busy evening.
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.