If you always buy whole chicken (because it’s “cheaper”) or chicken breasts (because it’s “healthier”), then you should listen up. We have 10 good reasons on why you start buying boneless chicken thighs today.
You get all the meat
Some home cooks are often put off by the price tag on chicken thighs. But when you considered that it’s pure meat (no skin or bones), it quickly makes ‘cents’ to buy them. A whole bird might look cheaper, but there are a LOT of bones and skins, and when you start removing these to get to the meat, you will realize that the cost ends up being equal.
Work out cheaper
Depending on the region where you live, boneless chicken thighs might even be cheaper than chicken breast. And when you consider how versatile they are (and so much tastier), you will definitely get more bang for your buck. As Jamie Oliver always says ‘quality over quantity’! So in the long run, chicken thigs work out cheaper.
A whole chicken needs more than an hour in the oven, and it can quickly become dry. Chicken thighs on the other hand are quick to cook, and they remain perfectly juicy. While bone-in thighs are said to have more flavor, you will won’t even miss the bone once you start cooking with boneless thighs.
You know how hard it is to make a whole chicken roast. It’s either undercooked with flabby skin, or way overcooked and dry. Because a whole bird consists of both white and dark meat, it’s difficult to get them cooked just right. With boneless chicken thighs, you don’t need to worry. Just a quick cook is all you need to get the dark meat cooked and juicy.
There’s a reason why so many home cooks steer away from chicken breast fillets. They often end up dry and flavorless. But chicken thighs, consisting of dark meat, have much more flavor, so just a little bit of seasoning (or a marinade) is all you need. The darker meat also does not dry out as easily.
They’re perfect for slow cooking
Unlike chicken breasts, boneless chicken thighs absorb flavors quite easily. This makes them great for slow cooking. Simply add a boneless, skinless chicken thighs to a slow cooker, add a sauce and cook on low for a few hours. It’s an easy, hands-off, way to create a delicious meal. You can also roast them in the oven.
Easier to cook
Because chicken thighs are more uniform in size, they’re also easier to cook. Chicken breasts have a thick part, and a thinner part, which means you inevitably end up with a either a dry piece, or an undercooked thicken piece. Chicken thighs are thick all around, so when you cook them, you know it cooks evenly.
You can cook just about anything with chicken thighs. Use them on skewers (they won’t overcook as easily), give them a quick fry in the skillet (with a simple seasoning or bread them), or make them in the slow cooker or oven. You can even ground chicken thighs to make your own ground chicken. The possibilities are endless!
It’s good for you!
Yes, despite the bad rap that chicken thighs get (as opposed to chicken breast), they do actually have some health benefits. First, they’re packed with healthy monounsaturated fats – the same you would get in an avocado. This is of course much healthier than red meat. Secondly, if you get skinless fillets, you don’t need to worry about the additional fat from the skin.
You can bulk buy them
Look in your local supermarket, and you will likely find chicken thigs available in a family pack. If you only cook for yourself (or a small family), you might easily overlook them. But there is good reason why you should consider buying a family pack, even if you won’t use all the thighs at once. It will work out cheaper, and you can always freeze the remaining thighs for later use!