Chicken is one of the most popular meats in the world and, thanks to its versatility, is a staple part of cuisines in many cultures. You can easily use every part of the bird to make delicious dishes. This cuts down on food waste while still giving customers their favorite foods. From tenderloins to drumsticks, there are multiple types of chicken cuts available with unique textures, flavors, and cooking methods. Use this guide to explore the most popular types of chicken cuts and their characteristics to make informed decisions when selecting poultry for your butcher shop, restaurant, or catered event.
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 .
-
Breast: The pectoral muscles that power the wings are in the breast, which is the upper front of the chicken. It contains white meat.
-
Wings – These appendages allow the chicken to fly They contain white meat
-
The thighs are in the lower part of the body. They hold dark meat and connect the legs to the body.
-
Legs – The lower limbs of the chicken including the drumsticks They provide balance and contain dark meat.
-
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:
-
Bone-in – This is the most common type. The bone and skin are left intact. Great for braising and stewing.
-
Boneless – The bone has been removed but the skin may remain. Leaner option good for grilling or sautéing.
-
Skin-on – The skin is left on the thigh during cooking for extra crispiness and flavor.
-
Skinless – The skin has been removed. Lower in fat but can dry out during cooking.
-
Organic – From chickens raised without antibiotics or hormones.
Benefits of Chicken Thighs
There are a few key reasons chicken thighs have remained so popular:
-
Flavor – Chicken thighs have a rich, meaty flavor from the higher fat content. The bone and skin add even more flavor.
-
Juiciness – With more fat and collagen than breast meat, thighs stay moist during cooking.
-
Affordability – Thighs cost significantly less than chicken breasts.
-
Versatility – Thighs can be cooked using almost any method – grilling, frying, baking, etc.
-
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:
-
Pan-frying – Cook thighs skin-side down in a skillet to get a crispy exterior. Turn halfway through.
-
Grilling – Great way to add charred flavor. Cook over medium-high heat, turning occasionally.
-
Roasting – Roast thighs in the oven at 375°F until cooked through and skin is crispy.
-
Braising – Simmer thighs in a flavorful liquid like wine or broth until very tender.
-
Baking – Bake thighs in a dish filled with vegetables, rice, or sauce.
-
Broiling – Broil thighs 4-6 inches from heat source for quick cooking and browning.
-
Sous vide – Vacuum seal seasoned thighs and cook in water bath for ultimate tenderness.
-
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:
-
Chicken curry – Braise thighs in an Indian-spiced tomato sauce.
-
Chicken cacciatore – Thighs braised with tomatoes, wine, garlic, and herbs.
-
Chicken fajitas – Griddle-seared spiced thighs served with peppers and tortillas.
-
Chicken parmesan – Breaded pan-fried thighs topped with tomato sauce and cheese.
-
Chicken paprikash – Hungarian chicken stew with braised thighs.
-
Chicken adobo – Filipino chicken simmered in soy sauce, vinegar, and garlic.
-
Chicken tikka masala – Thighs in a rich Indian tomato curry sauce.
-
Chicken tagine – Moroccan-spiced braised chicken and veggie stew.
-
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:
-
High in protein – 26g per 3oz serving. Helps maintain and repair muscles.
-
Source of B vitamins – Important for energy metabolism and red blood cell production.
-
Contains selenium – Trace mineral with antioxidant properties.
-
Lower in fat than you may think – Around 10g per 3oz skinless thigh.
-
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: The thigh and drumstick makes up a whole chicken leg. The chicken back is not included in this cut. The oyster piece of meat in this cut is sometimes lying in front of the hip joint.
- Chicken Leg Quarter: A chicken leg quarter has the thigh and drumstick, but it also has some 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. A lot of people season drumsticks with strong spices and marinades to make them taste better, then grill, bake, or fry them in oil.
- Meat Type: Dark meat
- Chicken Drumstick Uses: Finger food
- Bread and fry, bake, grill, barbecue, or roast chicken drumsticks.
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 usually made with marinades that bring out the meat’s juices, and there are different ways to cook them. Additionally, chicken thighs tend to be less expensive than breast cuts.
- Meat Type: Dark meat
- You can marinate chicken thighs and use them in gravies, jambalaya, shish kababs, pasta bakes, casseroles, and other dishes.
- 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 breast is a whole breast that doesn’t have any bones in it. This is the most expensive breast cut, but a lot of people in the US love it.
- Split Breast: A split breast is like a bone-in breast because it is cut across the breastbone. It could also have some ribs in it, which helps keep the flavor and moisture. You can also purchase boneless split breasts.
- Some people call this type of chicken breast a Statler. It has the drumette part of the wing attached. It can be served with or without bones, and the drumette makes the breast into finger food that is easy to eat.
- Bone-in Breast: A bone-in breast has all the cartilage, bones, and tissue in the breast area. This makes it hard to cut up, but the meat is juicy and tastes better. At high-end restaurants and catered events, chefs use this cut to make stuffed breasts.
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
The back goes from the base of the neck to the tail and has the vertical ribs and hip bones. It is often mixed with other cuts of meat. 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.
- Type of Meat: Dark meat near the legs and thighs and white meat near the breast
- 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 wings can be used for Buffalo wings, barbecue wings, chicken stock, and small appetizers at casual restaurants.
- 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 can be bought with or without the bone. Drumsticks and whole legs, on the other hand, come 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 usually made with marinades that bring out the meat’s juices, and there are different ways to cook them.