Description
Chicken thighs are flavorful, tender cuts of dark meat taken from the upper part of the bird’s leg. Juicier than breast meat due to their higher fat content, they stay moist during cooking and are perfect for roasting, grilling, braising, or pan-searing. With skin-on or boneless options, they offer rich taste and versatility in countless savory dishes.
Cooking Instructions
To cook chicken thighs, season them generously with salt, pepper, and your favorite herbs or spices. For crispy skin and juicy meat, sear skin-side down in a hot skillet until golden, then flip and finish in a 400°F (200°C) oven for 20–25 minutes. Alternatively, braise them slowly in broth or sauce for fall-off-the-bone tenderness. Whether roasted, grilled, or pan-fried, they stay moist and full of flavour.
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