Why does NYT Cooking love boneless chicken thighs?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| Does anyone else wonder this? the NYT has so many boneless chicken thigh recipes and almost none with boneless chicken breast. And on the right receipts they go on and on about how that is the better cut of the chicken. I get that some people prefer the thighs bc they are juicier but is that so universal? I actually prefer chicken breast and find the thighs greasy. I am sure this is bc I grew up eating breast and not thighs so my palate isn’t developed, but that would be true of most pepper my age (50s). I’ve tried to cook and like the thighs…but just don’t like then. And there are ways to make tender boneless chicken breast (marinated on the grill, air fried, and flattened and pan seared). Anyway, just wondering if it’s just me or if everyone really does prefer chicken thighs to breast? |
Anonymous
| Apologies for the typos above! Posting with my phone and autocorrect kicked in too much. |
Anonymous
| I used to like chicken breasts better but now I like chicken tenders. I loke chicken thighs for some dishes but not all. |
Anonymous
| We only cook chicken thighs, usually bone-in with skin on. No one likes chicken breast in my house. |
Anonymous
| I prefer thighs. And they’re cheaper than breasts. |
Anonymous
|
It's similar to liking a well-done steak.
If that is your preference, then go for it... you do what makes you happy. But don't be offended because most others feel dark meat is superior. Is it so hard to take the chicken thigh recipe and substitute breasts? |
Anonymous
| I’m the same age and I used to prefer breast but mainly because I never cooked thighs properly. You almost need to overcook them to get the greasiness out of them. Now I prefer them |
Anonymous
| Thighs are harder to F up. |
Anonymous
+1. More flavor and a lot harder to overcook. |
Anonymous
| Are easier to cook without cooking to long (which happens with breasts which are unforgiving and dry out quickly), and they are inexpensive. |
Anonymous
| Just cut up the breasts and proceed with the recipe. |
Anonymous
| They taste better |
Anonymous
|
Very flavorful if cooked skin on and bone in.
Chicken breast is tasteless |
Anonymous
| I never had thighs growing up and I can’t stand the texture now because it’s so unfamiliar. So I just use breasts when the recipe calls for thighs. |
Anonymous
| Because chicken breast gets dry, stringy and it’s so dense the inner meat can become flavorless very easily. |