thigh school

i'll admit it.

i was a boneless, skinless chicken eater for most of my life. that's what i'd buy every time i'd go to the store. and most of the time, i'd do something pretty boring: bake it, fry it, grill it.

i don't remember exactly when i got turned on to the wonderfulness that is chicken thighs but it's truly one of my favorite things to have for dinner. there's a lot to love, really: they're super cheap (for real you guys. check the price next time you're at the store), delicious and can stand up to lots of different flavors and cooking techniques.

here's three of my favorite ways to cook them. these are recipes i've made at least five times so i know the recipes are legit and you're likely to have a successful time making these dishes.

ginger lime | white bean + tomato | fried

as tends to happen when you cook a recipe a lot, i do have some tips for you though:

for the ginger lime recipe, unless you're actually using the recommended 8 pieces of chicken (we usually cook four or five at a time), USE HALF THE AMOUNT OF SALT FOR THE RUB OR YOU WILL DIE. ok. you won't die. but it's crazy salty otherwise.

for the white bean recipe, i find that i like the taste of dried oregano better than fresh.

and for the fried, the recipe actually refers to these as "pan roasted" and i suppose that's kind of what you're doing here. but the result is a lot more in the fried category. you just use way less oil than your typical fried chicken recipe and get the same crispy results.

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i hope you'll give thighs a try sometime. i actually don't love chicken skin (except for the super crispy fried kind) but i love using bone-in, skin-on thighs. the skin keeps the chicken from drying out and the bone adds a lot of extra flavor.