Chicken Thigh vs Breast Part 2 – In a two-part YouTube video/website series, we are comparing the difference between chicken breasts and chicken thighs. Part one of the series (Click here) is about chicken breasts. Part 2 is about chicken thighs (boneless and bone-in). We show you the easiest and faster ways to cook them. We pan sear the breast, broil the bone-in thigh and grill the boneless thigh.
This is Part 2 – Chicken Thighs.
Chicken thighs are the upper part of the chicken’s leg, the part from the knee up to the leg joint. This is dark meat. And the type of muscle it is made of is considered “worked”. This means that it is more tender and more flavorful. And they are generally cheaper to buy than chicken breasts. Boneless, skinless thighs will run you a bit more than bone-in, skin-on thighs, but both are usually less expensive than breasts or chicken tenders.
(The original post for Broiled Chicken Thighs can be seen here – Broiled Chicken Thighs in 15 Minutes. Also, if you Google Chicken Thighs in 15 minutes, this recipe will show up. The recipe for the boneless thighs is listed below)
Chicken Thighs have more flavor then Chicken Breasts
Most cooks know that fat is flavor, and that is the main reason why thighs are better than breasts. Chicken thighs are a fattier cut of meat, which means they’re going to have a more intense, rich flavor than the white meat breasts.
Being more tender, thighs cook easily and go well with a variety of other ingredients. They can be grilled, roasted, baked, boiled, fried, etc. They go great with sauces and many people love them with all sorts of glazes.
Thighs are much harder to overcook than chicken breasts. I almost exclusively cook with chicken thighs. Especially in stir-fries, chicken thighs are the way to go.
You can buy them boneless and skinless, or on the bone and with the skin. You can cut up a whole chicken if you like, but that is a lot of work for two thighs.
- A grill for the Boneless thighs
- 4 Boneless Chicken Thighs cut each in half
- 2 tbsp Olive Oil
- 1 tbsp Soy Sauce
- 2 tbsp Dijon Mustard
- 2 tbsp Chopped onion
- 1/2 tsp Cayenne Pepper
- Salt & Pepper to taste
Marinade Boneless Thighs
- Cut boneless thighs in half
- Put thighs in plastic zip lock bag
- Add all ingredients to thighs in the bag
- Seal bag and marinate for 30 minutes in the fridge
Cook Boneless Thighs on the grill
- Pre heat grill to medium high
- Put thighs on the grill and cook for 3-4 minutes each side
- Remove from grill and serve
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Be sure to watch both parts of our two-part series – Chicken Thigh vs Breast. Part 1 about Chicken Breasts can her found here.
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