- Category
- Meat
- State
- Fresh
- Usual unit
- g
What it is
A chicken thigh is the upper part of the leg, close to the body. In a boneless cut, the central bone has been removed, making the meat easier to cut, portion and serve. Thighs may be sold with or without skin, and these forms are not identical: skin can brown and change the finished texture. Meat from this part is described as tender and juicy and is used in both quick preparations and dishes cooked in sauce. The ingredient described here is fresh; size, appearance, trimming and whether skin is included can vary by product. Read the label to confirm the exact form you are buying and follow any directions provided on the package.
When to use it
Choose boneless thighs when you want portions that are easy to cut or when a recipe calls for pieces of chicken. They work in skillet and grilled dishes, stews and oven meals, and pair with tomato, garlic, citrus or herb-based sauces. Since pieces can vary in size and may come with or without skin, adapt the method to the recipe and check that the meat is cooked before serving. If a recipe depends on a bone-in cut, this boneless product is different and may need an adjustment.
How to use it
Check the package and prepare the pieces for your chosen recipe; trim visible excess fat if desired. For a skillet dish, brown the chicken and pair it with garlic and lime, or add it to a vegetable sauce. For a stew, brown the meat, set it aside while preparing the aromatics, then return it to the pan to finish cooking in the sauce. You can also bake it with vegetables or cut it into pieces for a sauté. Thickness and size affect cooking, so a time from another recipe is not a guarantee. Keep utensils and surfaces that have touched raw chicken separate from ready-to-eat food, and follow the package directions.
Flavour and texture
Chicken thigh meat is described as tender and juicy and, in some preparations, can seem more succulent than breast. It pairs well with garlic, lemon or lime, parsley, paprika and aromatic herbs. Skin, when present, can brown; a skinless piece gives a different texture. Size, trimming and cooking method all affect the finished result.
How to choose it
Look for a package clearly labelled as boneless chicken thighs and check whether skin is included. Review the date and any directions on the package, and make sure the pack is intact. Piece size and quantity can vary, so choose a pack that suits the recipe and number of servings. Do not assume every product is trimmed in the same way.
Storage
This ingredient is supplied fresh, but there is not enough information here to set a specific storage time or temperature. Check and follow the package directions, including the date shown. If the directions are unclear, consult official food-safety advice in your area rather than guessing a storage time or temperature.
Substitutions
Bone-in chicken thighs can be used instead, but they are a different cut and may need a cooking adjustment. Some dishes also work with chicken breast; the texture may change and be less succulent. Choose a recipe suited to the replacement cut instead of assuming the timing or result will be identical.
Common mistakes
Do not assume every piece has the same size, skin or trimming; check the package and adapt the recipe. A cooking time for a different cut does not guarantee the result for these thighs. Avoid using utensils or surfaces that touched raw chicken for ready-to-eat food without separating and properly cleaning them.
Safety and allergens
Follow the package directions for storage and preparation. To reduce the risk of cross-contamination, keep raw chicken and utensils used with it separate from ready-to-eat foods and their utensils. Consult official food-safety advice in your area if you need specific instructions.
Culinary uses
- Plato principal
- Proteína para guisos y salteados
Recommended techniques
- Dorar en sartén o cocinar a la plancha y terminar según la receta
- Hornear o cocinar en salsa
Pairs well with
- Ajo, limón o lima y hierbas como perejil, tomillo o romero
- Cebolla, tomate, patatas, arroz o verduras
Frequently asked questions
What part of the chicken is a thigh?
It is the upper part of the leg, close to the body. In a boneless thigh, the central bone has been removed, making the meat easier to cut and serve.
Can boneless thighs be grilled or cooked in a sauce?
Yes. They are used in grilled or skillet dishes and in stews with sauce. Adapt cooking to the piece size and recipe, and check that the meat is cooked before serving.
Are chicken thighs the same as breast?
No. They are different cuts, and thigh meat may be more tender and succulent. Breast can work in some recipes, but the result and cooking may differ.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 7.92 g
- Saturates
- 1.66 g
- Carbohydrate
- 0 g
- Sugars
- 0 g
- Protein
- 18.6 g
- Salt
- 0.16 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- ¿Por qué la muerte es origen de miedos y tabúes? doi.org/10.64628/aao.fccyk3qj3
- Agencia Española de Seguridad Alimentaria y Nutrición www.aesan.gob.es/
- Cocinar contramuslos de pollo - Carnicería El Carni www.carniceriaelcarni.com/cocinar-contramuslos-de-pollo/
- Contramuslos de pollo en salsa, una receta de lo+fácil webosfritos.es/contramuslos-de-pollo-en-salsa/
- Contramuslos de pollo al ajo y lima | Cocido de Sopa www.cocidodesopa.com/2018/06/contramuslos-de-pollo-al-ajo-y-lima.html
- derivados cárnicos. denominación de venta. congelacion. ... servicio.mapa.gob.es/ricalwebwai/Fichero.aspx?id=ES&idConsulta=115
- Food Production and Processing Considerations of Allergenic Food Ingredients: A Review - PMC pmc.ncbi.nlm.nih.gov/articles/PMC3236470/
- Food allergens www.cfs.gov.hk/english/trade_zone/safe_kitchen/Food_allergens.html
- Food labelling and packaging: Ingredients list - GOV.UK www.gov.uk/food-labelling-and-packaging/ingredients-list
- Contramuslos de pollo con patatas - Gallina Blanca www.gallinablanca.es/receta/contramuslos-de-pollo-con-patatas/
- - YouTube www.youtube.com/watch?v=5IfCXDfbb2s
- Receta de fin de mes: contramuslos de pollo con cuscús | Recetas | Gastronomía | EL PAÍS elpais.com/gastronomia/el-comidista/2013/05/23/articulo/1369285200_136928.html
- Las 41 mejores recetas de contramuslos de pollo www.directoalpaladar.com/recetario/41-mejores-recetas-contramuslos-pollo
- Contramuslos de pollo en salsa, una receta tan sencilla como sabrosa bonviveur.com/es/recetas/contramuslos-de-pollo-en-salsa
- Receta de contramuslos de pollo en salsa de almendras - La Abuela Marga laabuelamarga.com/recetas/contramuslos-de-pollo-en-salsa-de-almendras/
- La AESAN revisa posibles nuevos alérgenos alimentarios de declaración obligatoria en la UE - Higiene ambiental higieneambiental.com/alergenos-alimentarios-revision-aesan/
