Chicken thigh

Chicken thighs stay juicy due to more fat and connective tissue than breasts, forgiving overcooking.

Flavor

How to use it

Sear skin-side down. Start in a cool-to-medium pan so fat renders slowly and the skin turns crisp.

Season ahead. Salt at least 30 minutes before cooking so seasoning reaches below the surface.

Common mistakes

• Moving the meat too early; it releases from the pan once browned.
• Crowding the pan, which steams instead of sears.

What goes with chicken thigh

• Garlic. Garlic turns sweet in rendered chicken fat and perfumes the whole pan.
• Lemon. Acid cuts through rich chicken fat and brightens the browned skin.
• Gochujang. Gochujang's sugars brown on chicken thigh skin, giving sticky, spicy-sweet roasts and wings.
• Scotch Bonnet. Scotch bonnet marinades are made for chicken thighs, which stay juicy over jerk-style heat.
• Tortilla. Juicy chicken thigh shreds into tacos, burritos and enchiladas.
• Harissa. Harissa marinades flavor chicken thighs well and char nicely.
• Galangal. Galangal and coconut milk simmer with chicken thighs in tom kha gai.
• Preserved Lemon. Preserved lemon's salty brightness suits rich chicken thighs in tagines.

Try tonight

• Roast with cumin, garlic and lime.
• Braise with cinnamon and tomatoes.
• Sear and finish in a pan sauce.

Storage

Refrigerate and cook within 2 days, or freeze for up to 3 months.