In an exclusive interview with Mashed, Halley — the author of "Max's World of Sandwiches" — explains exactly why thigh meat ...

“Why is it always chicken thighs? I don’t know anyone, except my sister, who prefers dark meat,” someone wrote, in a truly excellent email with a subject line that simply said “Again?

For those who eat poultry, this dilemma can arise whenever a recipe calls for boneless chicken thighs. An Agriculture Department report released at the end of May listed the average price of a ...

If you have whole chicken legs, remove the chicken thighs by cutting through the joint between the drumstick and thigh. Or, buy a package of chicken thighs; they are usually sold either skin-on ...

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 ...

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.

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

Everyone needs a chicken traybake recipe handy for an easy ... fat (of which 12g saturates), 10.5g fibre and 2.4g salt. The thighs are sold prepared in a variety of ways: whole; on the bone ...