Chicken thighs are often overlooked in favour of the slightly leaner and uniformly white breast meat, but if you’re after a deeper flavour and a juicier texture then the slightly darker meat on thighs is what you need. It’s also quite a bit cheaper than chicken breast, so it’s a win-win for the home cook!
Bone-in chicken thighs are less prone to drying out and suited to long, slow dishes such as curries and stews. Whilst chicken of course should never be served rare or pink, the meat on the thighs is darker than the white breast so don’t be alarmed if it's brown or very deep red where it has become stained from the bone. You can buy boneless chicken thigh fillets too, but they will still have darker patches on the meat next to where the bone would have been.
