Chicken thighs

Quatre hauts de cuisse de porc sur une assiette, entourée d’herbes, d’ail et de poivre.

Thighs are a particularly tasty and juicy cut, prized by chefs and poultry lovers alike.

Key features

As the upper part of the chicken leg, just above the drumstick, chicken thighs are meatier and contain slightly more fat.

Flavour
Delicious with bold seasonings and sauces, they have a richer, more intense flavour than breasts.
Texture
Due to their fat content, thighs are very tender and stay juicy even after prolonged cooking.

Cooking techniques

Dark meat lends itself well to prolonged cooking processes such as braising, roasting and smoking. These methods make the meat extremely tender with a deep, rich flavour.

Grilled
Grilled thighs are a barbecue favourite. Their skin becomes crispy, while the inside stays tender and juicy. Marinating them before grilling bumps up the flavour.
Roasted
Roasting thighs in the oven enhances their flavours while crisping the skin. Season with herbs and spices for a simple, tasty meal.
Braised
This method involves slowly cooking the thighs in an aromatic liquid such as stock, wine or tomato sauce. The result is extremely tender, flavourful meat.
Pan-frying
Frying thighs over high heat creates a golden, caramelized crust, while the inside remains juicy. Add aromatic herbs and a little butter for even more flavour.