There's a number of excellent tricks to help you cook the juiciest chicken thighs -- from cooking in fat to air frying, here ...

Boneless chicken thighs also usually don’t have the skin. If you want crispy skin, you’ll need to use a bone-in chicken thigh ...

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 ...

4 ea boneless, skin-on chicken breasts 4 ea chicken thighs, bone in, skin on 4 ea chicken drumsticks, bone in, skin on 2. In a bowl, combine all ingredients and let chicken marinate for at least 2 ...

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 ...

This article originally published on The Kitchn. See it there: My 1-Ingredient Upgrade for the Most Flavorful Chicken Thighs ...

Set chicken aside for 10 minutes. Pat chicken dry and lay it, skin-side down, into a large sauté pan. Set pan over medium heat and cook thighs, undisturbed, until skin turns very crisp and golden ...