© Denzil Green
Chicken Thighs are the thigh of the chicken leg, just above the part of the leg called the drumstick.
They have dark, very tender meat.
Chicken Thighs are amongst the best chicken pieces to throw on your barbeque grill. Their fat content helps keep them moist and succulent.
Bone-in ones are usually sold with the skin on.
Boneless thighs may be the next big thing, according to some industry insiders (as of 2009.) Many people just don’t like bones in their meat, because it can remind them that they are eating an animal. Other people don’t mind the bones, but feel that chicken parts with bones are more work to cook with. Ones sold boned are sometimes called “Chicken Thigh Filets.” The boneless are usually sold skinned as well, though they can be found with the skin still on.
For slow cooking, bone-in ones with the skin on are better, as they retain their moisture better than boneless, skinless ones. Boneless, skinless ones, however, cook the fastest.
Allow two boneless thighs per person.
Boneless Skinless Chicken Thighs
– © Denzil Green
To bone Chicken Thighs:
Put thigh on cutting board, skin side down. Make an incision along the top of the bone, deep enough so that the knife reaches bone, and that the meat parts to show a white bone at the bottom of the incision. Disconnect the meat from the bone with short slices, pulling the meat free from the bone with your fingers. The bone will be partly freed.
Pull it up towards you, up out of the meat, revealing the end of it that is still attached to the meat. Slice under where it is still attached until it comes away completely.
Discard the bone (or freeze for soup stock.) Trim away any tendons or sinew.
3 boneless per pound / 450g (average uncooked weight is around 4.8 oz / 135g each)
3 small ones per pound /450g, bone-in (average uncooked weight is around 5.5 oz / 150g each)
8 skinless, boneless chicken thighs = approximately 600 g (1 ⅓ lbs)
Hauts de cuisses de poulet désossés sans peau (French for skinless, boneless chicken thighs)