Chicken thighs are slightly higher in fat than other cuts, but have the benefit of full-flavored, juicy meat.
To minimize the fat, be sure to remove the skin and trim thighs thoroughly.
For quick cooking, choose boneless, skinless thighs.
When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better.
Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.
Recipes using: Chicken Thighs