Why Thighs are Infinitely Better Than Any Other Cut of Chicken (2024)

FAQs

Why Thighs are Infinitely Better Than Any Other Cut of Chicken? ›

Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts. No matter the cooking preparation, chicken thighs will always yield a richer, more flavorful product.

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.

Many people say that the thighs are the best part of the bird because they're tender and juicy. You can buy them bone-in or bone-out, with the skin on or off. Because chicken thigh meat is darker and firmer, it needs slightly longer to cook. They are great for kabobs, one-pot meals and sheet pan dinners.

Both chicken breasts and chicken thighs are good sources of micronutrients including vitamin B12, iron, zinc, potassium, and phosphorus, however, the increased myoglobin content of the dark meat of chicken thighs means it contains more vitamins and minerals than the white meat of chicken breasts.

While the breast is very low in fat, chicken thighs are higher in fat, and in cooking, fat equals flavor. It also means the thighs are more tender and less likely to dry out than chicken breasts—in other words, they are very easy to cook and very difficult to ruin.

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

Does Chipotle use chicken breast or thighs? The original Chipotle chicken recipe uses thigh meat, not breasts as we do in this recipe. Keep in mind, however, that the restaurant makes it in large quantities and well in advance, not just before serving as we're doing here.

Between their protein and the boatload of nutrients that they provide, including chicken thighs in an overall healthy diet is A-OK. Just focus on trying to prepare the thighs in a healthy way and pairing them with vegetables and whole grains for extra staying power.

Darker cuts like the thigh and drumstick contain higher caloric content than lighter cuts like the breast. Keeping the skin or frying chicken will also add saturated fat. If you're switching out red meat for chicken, you'll want to stick with chicken breast, as it's the healthiest cut of the bird.

Chicken, by nature, has lower cholesterol and lower fat than most meats. Chicken breast contains the least cholesterol, followed by the thighs, wings, and legs. However, its cholesterol-raising effects depend on the part of the chicken you use and the method of preparation.

Why do bodybuilders eat chicken thighs? ›

Fattier cuts like the thigh, drumstick and wings have more calories, which make them better for people wanting to build muscle or gain weight. People on low-carb or keto diets also need to eat more fat and may benefit from eating these cuts too.

In fact, the more you cook chicken thighs (up to a point), the better they get because that connective tissue dissolves, leaving behind fork-tender meat. So if you've got a batch of chicken thighs for dinner, it's not only okay to overcook them, it's encouraged.

Because chicken thigh (and leg) meat is more exercised than breast meat and has more red muscle fibers, it also contains more collagen. That means it's best when cooked to a temperature at or above 170°F (77°C). In fact, we often cook ours to 185°F (85°C), though they are good up to about 200°F (93°C).

For high-heat applications like grilling, pressure cooking, or frying, you just can't beat thigh! If you cook it correctly, to a high enough temperature, the meat will be juicier, your sauces will be richer, and you'll barely be able to tell the difference between your dish and a properly cooked breast dish.

The price differences have to do with the processing

The price difference between chicken leg quarters and, say, boneless, skinless breasts, mimics the way that whole chickens can be more cost-effective than buying chicken pieces (via Serious Eats). The massive demand for white meat might be another factor to consider.

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

Multiple studies have found that people with bigger thighs have a lower risk of developing heart disease , diabetes, and premature death . These findings might seem counterintuitive, considering the well-known link between high body fat percentage and various health issues. However, not all fat is created equal.