The thigh is one of the most prized and versatile parts of the chicken. But what exactly is the thigh, and why is it so popular? In this complete guide, we’ll cover everything you need to know about the anatomy, benefits, and uses of the humble chicken thigh.
Chicken Anatomy 101
To understand what the thigh is, we first need to understand some basic chicken anatomy.
Chickens are birds, so their anatomy is suited for flight. The key sections of a chicken’s body are
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Breast – This is the upper front of the chicken containing the pectoral muscles which power the wings. It contains white meat.
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Wings – These appendages allow the chicken to fly They contain white meat
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Thighs – The thighs are in the lower portion of the body. They connect the legs to the body and contain dark meat.
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Legs – The lower limbs of the chicken including the drumsticks They provide balance and contain dark meat.
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Tail – Located at the rear of the chicken, the tail aids in flight and balance.
Types of Chicken Thighs
There are a few different types of chicken thighs you may encounter:
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Bone-in – This is the most common type. The bone and skin are left intact. Great for braising and stewing.
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Boneless – The bone has been removed but the skin may remain. Leaner option good for grilling or sautéing.
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Skin-on – The skin is left on the thigh during cooking for extra crispiness and flavor.
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Skinless – The skin has been removed. Lower in fat but can dry out during cooking.
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Organic – From chickens raised without antibiotics or hormones.
Benefits of Chicken Thighs
There are a few key reasons chicken thighs have remained so popular:
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Flavor – Chicken thighs have a rich, meaty flavor from the higher fat content. The bone and skin add even more flavor.
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Juiciness – With more fat and collagen than breast meat, thighs stay moist during cooking.
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Affordability – Thighs cost significantly less than chicken breasts.
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Versatility – Thighs can be cooked using almost any method – grilling, frying, baking, etc.
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Convenience – Thighs have less surface area than breasts so cook faster.
Cooking Methods for Chicken Thighs
Chicken thighs can be prepared using a variety of cooking methods:
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Pan-frying – Cook thighs skin-side down in a skillet to get a crispy exterior. Turn halfway through.
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Grilling – Great way to add charred flavor. Cook over medium-high heat, turning occasionally.
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Roasting – Roast thighs in the oven at 375°F until cooked through and skin is crispy.
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Braising – Simmer thighs in a flavorful liquid like wine or broth until very tender.
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Baking – Bake thighs in a dish filled with vegetables, rice, or sauce.
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Broiling – Broil thighs 4-6 inches from heat source for quick cooking and browning.
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Sous vide – Vacuum seal seasoned thighs and cook in water bath for ultimate tenderness.
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Slow cooking – Braise thighs low and slow in a slow cooker or instant pot.
Chicken Thigh Recipes
Chicken thighs truly shine in a wide range of recipes:
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Chicken curry – Braise thighs in an Indian-spiced tomato sauce.
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Chicken cacciatore – Thighs braised with tomatoes, wine, garlic, and herbs.
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Chicken fajitas – Griddle-seared spiced thighs served with peppers and tortillas.
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Chicken parmesan – Breaded pan-fried thighs topped with tomato sauce and cheese.
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Chicken paprikash – Hungarian chicken stew with braised thighs.
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Chicken adobo – Filipino chicken simmered in soy sauce, vinegar, and garlic.
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Chicken tikka masala – Thighs in a rich Indian tomato curry sauce.
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Chicken tagine – Moroccan-spiced braised chicken and veggie stew.
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Buffalo wings – Crispy fried chicken thighs tossed in spicy buffalo sauce.
Nutrition of Chicken Thighs
As a source of protein, chicken thighs offer some great nutritional value:
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High in protein – 26g per 3oz serving. Helps maintain and repair muscles.
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Source of B vitamins – Important for energy metabolism and red blood cell production.
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Contains selenium – Trace mineral with antioxidant properties.
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Lower in fat than you may think – Around 10g per 3oz skinless thigh.
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Fairly low in calories – 140 calories per 3oz serving.
So thighs can be part of a healthy diet when consumed in moderation. Just be mindful of preparation methods, as deep frying adds a lot of fat and calories.
Types of Chicken Leg Cuts
There are two types of chicken leg cuts:
- Whole Chicken Leg: A whole chicken leg includes the thigh and drumstick, but the chicken back portion is not part of the cut. This cut also sometimes has the oyster piece of meat lying in front of the hip joint.
- Leg Quarter: While it still has the thigh and drumstick, a chicken leg quarter also contains a portion of chicken back. Some cuts also include the tail.
As the lower part of the chicken leg, a drumstick is often served alone as a crowd-pleasing finger food. The cut is separated at the hock and knee joints and contains the patella with the thigh removed. However, drumsticks are also part of chicken leg cuts with the thigh. With a characteristic pink hue, drumstick meat is very juicy and flavorful. Many people prepare drumsticks with strong seasoning and marinades to enhance the flavor, then grill, bake, or fry them in oil.
- Meat Type: Dark meat
- Chicken Drumstick Uses: Finger food
- How to Cook Chicken Drumsticks: Bread and fry, bake, grill, barbecue, roast
A chicken thigh is the upper part of the leg separated at the knee and hip joints. As a favorite dark meat cut, thighs have more fat, moisture, and flavor than chicken breasts. They are commonly prepared with marinades to bring out the juiciness of the meat with various cooking method options. Additionally, chicken thighs tend to be less expensive than breast cuts.
- Meat Type: Dark meat
- Chicken Thigh Uses: Marinade thighs, gravies, jambalaya, shish kababs, pasta bakes, casseroles
- How to Cook Chicken Legs: Grill, fry, roast, braise, bake
Types of Chicken Breast Cuts
There are four types of chicken breast cuts:
- Boneless Breast: A boneless chicken breast is a whole breast with all the bones removed. This type is the most expensive breast cut and is extremely popular in the US.
- Split Breast: Cut parallel to the breastbone, a split chicken breast is similar to a bone-in breast. It also might include part of the ribs, which helps it maintain flavor and moisture. You can also purchase boneless split breasts.
- Airline Breast: Also known as a Statler chicken breast, an airline breast has the drumette part of the wing attached. It can be served bone-in or boneless, and the drumette converts the breast into finger food to make it convenient for eating.
- Bone-in Breast: A bone-in breast includes all the cartilage, bones, and tissue in the breast region, making it challenging to dissect but juicier and more flavorful. Chefs use this cut for stuffed breasts at catered events and high-end dining experiences.
Chicken tenderloin has many names in foodservice, including chicken tenders, fingers, strips, and goujons. Found under the breast cut, tenderloin meat comes from both sides of the breastbone and isn’t attached to the ribs. Due to its location, it has a tender texture and is moister than most white meat cuts. It is perfect for breading and frying for a family-friendly dish.
- Meat Type: White meat
- Chicken Tenderloin Uses: Chicken tenders and other finger foods
- How to Cook Chicken Tenderloin: Fry, bake, grill
Often included in other cuts of meat, the back extends from the base of the neck to the tail and contains the vertical ribs and hip bones. Pieces of the back are also part of some wing and leg cuts, and there’s often not much meat left of this cut after butchering the rest of the bird. While there’s some meat, the bone and tissue content makes it challenging to remove it. As a result, chicken back is primarily used for soup and stock.
- Meat Type: White meat near the breast, dark meat near the legs and thighs
- Chicken Back Uses: Chicken stock and soup
- How to Cook Chicken Back: Boil at high temperatures
As a staple of sports bars and gameday menus across the country, chicken wings are white meat cuts served either whole wing or in portions. Cheaper than breasts or thighs, wings contain less meat than other cuts without sacrificing flavor and pair well with various sauces. Despite being white meat, wings are juicier than breasts and have a concentrated flavor that makes them great for cooking in a smoker. In addition to regular wing cuts, boneless wings are an option for appetizers and happy hour menus.
- Meat Type: White meat
- Chicken Wing Uses: Buffalo wings, barbecue wings, chicken stock, casual dining appetizers
- How to Cook Chicken Wings: Grill, fry, roast, smoke, broil
How to Debone Chicken Thighs
FAQ
Which part of a chicken is a thigh?
A thigh is produced by cutting a whole leg at the joint between the tibia and the femur. The drumstick and patella are removed. The thigh consists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat) may or may not be present.
Does a chicken thigh include the drumstick?
Each leg quarter, or simply the leg, includes two parts: the drumstick and the thigh. The two pieces may remain attached or sold as separate cuts. The thighs are sold either bone-in or boneless, while drumsticks and whole legs are most often sold with the bone.
How to tell if chicken is breast or thigh?
Boneless, it may be difficult to tell. Generally the breast is larger and is roughly a long triangle. The thigh meat when deboned is smaller and somewhat rectangular. When cooked, breast meat is lighter in color, thus called “white meat”. Thigh meat when cooked is a beige/light brown color.
What piece of chicken thigh?
Thigh. A chicken thigh is the upper part of the leg separated at the knee and hip joints. As a favorite dark meat cut, thighs have more fat, moisture, and flavor than chicken breasts. They are commonly prepared with marinades to bring out the juiciness of the meat with various cooking method options.