I like grilling the boneless skinless thighs over Kingsford charcoal with chunks of mesquite and hickory. I season with salt, pepper and garlic, sometimes I lightly baste them with zesty Italian dressing.

 

We sometimes bake them until they are crispy and shake them in Frank's Red Hot sauce. Hot thighs....Mmmmm.....
I also marinate them in cheap Italian dressing overnight and either smoke them or grill them. We can't seem to find beef within our price range, but we do tear up some chicken thighs!

 

Anything but livers. Thighs are good. I really like split chicken breast, but I like it baked. Hard to go wrong with chicken or eggs.

 

Anything but livers.

Love fried chicken livers in onions and gravy!
That is some good eatin!

 

The thighs are by far the best part of the chicken. ( livers are second) I don't cut into them for cooking. I put enough oil in the pot to come up on them some. I said pot instead of pan because I use a heavy stainless pot because as you mentioned, the spatter. The high sides of the pot will prevent that. I don't like a lid because it holds in moisture which prevents a deep crispy skin. I know the recommendation is 165 but when mine is in the high 140's in the thickest part I turn off the heat and they will cook just a little more. This is the best way that I have found to do the breasts also. Breasts can be dry if one is not careful. Anytime a recipe calls for bite sized pieces of chicken the breast is best for this but only if fried whole and then cut into what will be moist pieces. I have found that letting them cook to a full 165 in the pot is much too dry for me.

Disclaimer; cook at less than 165 at your own risk.

 

Thighs are dark meat, lots of flavor. Great for chicken cacciatore.

 

Get a heritage breed bird like we had 50+ years ago, esp' if it's allowed to forage for itself, and you'll see what dark thigh meat is. Todays birds don't have dark meat even though it's called that. Then come back and tell me that todays commercial birds have dark thigh meat. A heritage breed also has 5x the flavor. For some folks the intense chicken flavor is off putting.

 

The foxes after the wives chickens have yet to weigh in on the subject. As they eat so many, they must be connoisseurs.

 

Rubbed with one of a couple good dry rubs, then smoked over hickory and apple mix till about 170 degrees internal. Yum!

 

Yeah, I know this is cheating but whatever. My favorite way to grill them is after marinating in Good Seasons Italian salad dressing. But don't mix it in the carafe, instead make it in the blender and add extra garlic and onion. In the blender it turns creamy and stays that way. It takes a couple of packets to get the job done. Marinating for a few days is fine.

FWIW, I always make my Good Seasons in the blender, even for use in salads, because it doesn't separate.

 

Marinate boneless/skinless thighs in Yoshida’s Sauce then cut them in chunks, then put them on metal skewers and grill them with chunks of fresh pineapple, sweet onion, and bell pepper in between.

 

When I was a kid, my mom told me that white meat was better, and that dad ate the dark meat only because he was making sure his family got the better white meat. Like a kid , I believed my mom and loved my dad for the sacrifice he was making. So it was 20 years later when my girl friend laughed at me and handed me a chicken thigh and said “taste it” then I realized that my mom had lied to me and that my dad just liked the dark meat better.

 

Truth bomb right there!!! I have always gone for legs first, then wings, then thighs....

 

Thighs, legs, leg quarters, wings and split breasts, all are delicious prepared on my Big Green Egg.

 

Good ‘ol fashioned pan fried with mac-n-cheese and collard greens on the side ‘aint bad either.

 

Best chicken for Chicken Cacciatore. The taste of the thighs, with the sweeter than regular Marinara sauce, is best for the Cacciatore dish.

 

It depends on the cooking and my mood. They can be exceptionally good or no way I'm eating that chunk of yard bird. My favorite for chicken is spatchcock on the pellet grill. The thighs usually end up stripped from the bone and in a second meal.

 

Boneless on the grill with some baked beans yep that’s good .

 

you might enjoy japanese style fried (karaage) chicken. traditionally only using boneless thighs.

https://japan.recipetineats.com/japanese-fried-chicken-karaage-chicken/

 

I bake them in a corelle casserole with a Greek flair.
oiive oil, garlic, oregano, lemon slices, marinate overnight in casserole. Bake at 350* The tops (skin) brown nicely and it is excellent over rice.

 

Boneless, skinless chicken thighs from CostCo. One in the skillet with 5 CostCo tenderloins. That's for four people. Just enough fat (which intake I am supposed to keep low) to help the tenderloins get some better flavor. I cook that in water to reduce that "8% salt and water". I have to watch my sodium intake. Wife hates it boiled and cooks the chicken down to where there's no water, and the salty taste truly disappoints my taste buds. I won't eat it, cooked that way. Way too salty. Since I cook dinner about 98% of the time, she's just going to have to tolerate it. Add fresh garlic cloves to taste late in the cooking time.

And yes, they are my favorite part of the bird.

 

Pretty much all we eat is thighs and the occasional drumsticks. But I do thighs on the grill regularly skinned and seasoned with Tony Chachere's. Fast, easy , and delicious.

 

Not me… Anything but preferred.

 

In my mind that’s the only part of the bird to eat .I marinate them in a generous amount of kimchi overnight, and then bake in the oven covered in the kimchi till the meat is pulling off the bone. A couple of potatoes in the oven with the chicken or some rice as a side. definitely an easy way to do chicken thighs..

 

Thighs are all I buys, apart from the occasional grocery store rotisserie chicken.

 

I cook mine on a pellet smoker and they turn out awesome.

 

Thighs and legs are my favorite. Recently made some grilled leg quarters with a dry rub on them. My favorites are Italian seasoned skinless thighs baked in a crushed tomato types sauce with potato quarters baked along with them.

 

I have pics on the phone for the most part because I take pride on firing up the gas grill or charcoal grill and cooking outdoors on the coldest days of the year. Maybe single digit days, don’t recall any -0 days.
Send pics to the kids at dinner, they are fair weather grillers.

 

From the number of food posts and responses to them, I would venture to say that eating/cooking comes a close second to shooting (and guns in general) for the vast majority of RFC members ! So many new ideas to experiment withfor the next batch of chicken I cook ! And yes, dark meat and thighs in particular are my favorite !

 

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