Chicken thighs can come in handy for many different recipes, but deboning them can give you more versatility when it's time ...

The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews, roasts and casseroles, thighs are best cooked on the bone ...

Along with protein, chicken thighs contain vitamin E, more iron per 100 grams than some cuts of steak, and they’re a valuable ...

Chicken thighs have enough fat that they won't dry out -- even if you overcook them -- and there are about a million ways to serve them once they're done. These speedy air fryer chicken thighs ...

Quite often, chicken breasts go on grilled chicken sandwiches in the United States. After all, when it comes to food that used to cluck, white meat has been more popular in the U.S. than dark meat ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

If you have a mandoline, use it to slice the lemons so they’re very thin and even. To make about four servings, you’ll need: 6 medium bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 1/2 ...

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and ...