Chicken thighs are the cut from the top of the bird's leg. They have more fat and connective tissue than breast, which makes them juicier, more forgiving to cook and full of flavour — and they're usually cheaper too.
How to buy
Choose between bone-in skin-on (best for roasting and crisping), and boneless skinless (quick and easy for curries, stir-fries and traybakes). Look for plump, pinkish meat with no grey patches or strong smell. Buy before the use-by date.
How to store
Keep raw thighs in the coldest part of the fridge (0–5°C) on the bottom shelf so they can't drip onto other food, and use by the date on the pack. Cooked thighs keep covered in the fridge for up to 2 days.
How to prepare
Pat skin dry for crispier results. Trim any excess fat if you like. To debone, run a knife along the bone and lift the meat away. Always wash hands, boards and knives after handling raw chicken — don't rinse the raw meat, as that splashes bacteria around.
How to cook
- Roast or air-fry bone-in thighs at 190–200°C for 25–35 minutes for crisp skin and juicy meat.
- Pan-fry or grill boneless thighs for 6–8 minutes a side.
- Slow-cook or braise in curries and stews — thighs stay tender over long cooking.
- Always cook chicken right through: no pink meat, clear juices, and at least 75°C in the thickest part.
Substitutes
- Boneless thighs in place of breast in most recipes (they're juicier and cheaper).
- Drumsticks where you want bone-in dark meat.
What it goes with
garlic, lemon, paprika, soy, honey, thyme, chilli.
Nutrition (estimated)
Per 100g cooked, skinless — approximate.
209 kcal · 26 g