One could easily argue that chicken thighs are, in fact, the best cuts of meat from a chook. A chicken thigh is an extremely forgiving cut that is nearly impossible to overcook. Compared to a chicken breast, the meat on a fresh chicken thigh or leg is extraordinarily tender. Whether you prefer it skin-on or with the skin removed, the meat remains succulent and absorbs the flavour and moisture of a stock beautifully.
If there is a downside to cooking this cut, it’s that chicken thigh seems to insist upon being the star of any recipe. Now, is that really a problem? Ask whoever’s bringing the side dishes! Whether you’re whipping up a chicken drumstick curry, roasting a crispy-skinned, honey-soy chicken maryland or slicing chicken thigh fillets fresh from the grill, praise for your dish will last long after the plates have been licked clean.
