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

These chicken thighs are quick to make, healthy and useful in many other dishes -- the perfect culinary trifecta. Here's how ...

Breast or thigh? That is the question. Okay, maybe it isn't the question, but it is the big question when contemplating a ...

One hundred grams of boneless, skinless cooked chicken thigh contains 179 calories and 8.2 grams of fat, only slightly more than the same quantity of cooked chicken breast at 165 calories and 3.6 ...

Seared chicken thighs render enough fat to form the base of a vinegary pan sauce, with pockets of sweetness from golden raisins.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side down, and brown until skin is crisp and fat renders, 5 minutes. Flip and cook 1 minute more. Transfer to a plate and ...

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 ...

Everyone needs a chicken traybake recipe ... 33g carbohydrates (of which 13g sugars), 34g fat (of which 12g saturates), 10.5g fibre and 2.4g salt. The thighs are sold prepared in a variety of ...