Chicken Thighs, Boneless Skinless

About this cut

From the leg, boneless and skinless so they cook fast and go straight into whatever you're making. Thighs carry more fat than breasts, which is exactly why they stay juicy and forgive a few extra minutes.

Good for

A hot pan, the grill, a curry, a braise, or a sheet pan with whatever vegetables are around. Almost any method works and the timing is generous. This is the cut to reach for when nobody has planned anything.

From our kitchen

This is the meal we make when nobody's planned anything, which is most weeks.

Thighs on a sheet pan with whatever vegetables are in the drawer, tossed in oil and salt, oven at 425 for half an hour. Carrots, potatoes and onions from the start, broccoli near the end so it doesn't burn. If there's time, an hour in yogurt with garlic and lemon first turns it into something that tastes planned.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.