Chicken Thigh

Name: Chicken thigh — the upper part of the chicken leg, a juicy cut of dark meat, sold bone-in, skin-on, or boneless and skinless. It has more fat and flavour than breast, and stays moist when cooked.

Description

The thigh is a heavily used muscle, rich in myoglobin and fat, which makes it darker, richer-tasting and more forgiving than breast meat. It is cheaper than breast in most countries, and has become the choice of many chefs and home cooks for the best flavour, particularly in stews, curries and roasts, as the extra fat and collagen keep it succulent even if cooked a little long.

Chicken thighs are used for tandoori and tikka, Japanese karaage, Southern fried chicken, Greek souvlaki, Filipino adobo, Korean braises and Mediterranean traybakes. Boneless, skinless thighs are leaner and quicker to cook.

Main nutrition value

Chicken is a good source of high-quality protein, niacin, vitamin B6, selenium and phosphorus. Thighs have more iron, zinc and fat than breast, with most of the extra fat in the skin.

How best to be consumed

Chicken thighs are juicy and forgiving.

1. Roast bone-in, skin-on thighs at 200°C for 35 to 45 minutes, until crisp, and juices run clear (74°C or higher).
2. Pan-fry boneless thighs skin-side down for 6 to 8 minutes, then flip and finish.
3. Marinate in yoghurt and spices for tikka, or soy, ginger and honey for a sticky glaze.
4. Braise or simmer in curries, adobo, stews and casseroles for 30 to 45 minutes.
5. Remove the skin and trim fat for a leaner dish.

Overconsumption could cause…

Chicken thighs are healthy in moderation.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies particularly to skin-on thighs.
3. Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels.
4. Added salt and sugar in marinades and glazes.

GroupsChickenPoultry and game birdsHigh proteinLow sodiumFresh

Related foodsChicken WingWhole ChickenChicken Mince / Ground ChickenChicken DrumstickChicken LiverChicken Breast

Wikipedia — Chicken as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Chicken_as_food