Chicken thighs can come in handy for many different recipes, but deboning them can give you more versatility when it's time ...

Chicken is a popular protein, but there are better ways of preparing it than others. If you like crispy skin on your chicken, ...

Instead of a whole cut-up chicken, we use only bone-in thighs, as dark meat stands up better to braising than more delicate ...

From chicken piccata to Yakitori to simple marinated and roasted chicken breasts, here are some excellent ways to prepare ...

To start, you’ll add salt and pepper to chicken thighs and keep the skin on for full flavor. “The skin on the chicken thighs ...

This version of coq au vin replaces bone-in chicken pieces with cubes of boneless chicken breast and thighs that absorb the ...

For this golden version (thanks the deep yellow color of turmeric), simmer bone-in, skin-on chicken thighs with a mirepoix (diced carrots, celery and onions), lots of garlic, and ginger for a rich ...

In a large bowl, toss chicken with coriander, ½ tablespoon chile flakes, Cotija cheese, a generous pinch of salt and 3 tablespoons oil. Arrange thighs skin ... degrees at the bone and meat ...

Recipe Serves: two people Ingredients Four medium chicken thighs, bone in, skin removed Two teaspoons of BBQ seasoning One handful of fine breadcrumbs Olive oil Four small corn on the cob ...