Chicken thighs vs chicken breasts

[JasonH]

Anyone eat chicken thighs instead of breast meat?

I've started eating thighs with my rice because (a) it's cheaper and (b) I simply prefer the taste - not as dry and more flavoursome.

Is there any disadvantage with eating thighs instead of breasts? Is the quality and amount of protein still the same?

[Azn Muscle]

Thighs are much higher in fat.  You will be much better off eating the chicken breasts.

[JasonH]

Yeah I kinda thought that - guess that's why they taste so nice. 

[El Diablo Blanco]

It's all in moderation.  Eating a turkey leg or thigh is wayyyyy better than breast.

[hangclean]

If you get the boneless, skinless thighs and trim all the visible fat off, it is fine.  I can't stand chicken breasts.

[Princess L]

Anyone eat chicken thighs instead of breast meat?

I've started eating thighs with my rice because (a) it's cheaper and (b) I simply prefer the taste - not as dry and more flavoursome.

Is there any disadvantage with eating thighs instead of breasts? Is the quality and amount of protein still the same?

Less protein ~  more fat   but a little tastier  

http://caloriecount.about.com/calories-tyson-foods-fresh-boneless-skinless-i110512
http://caloriecount.about.com/calories-perdue-r-p-c-boneless-i85847

This is one of my favorite recipes for thighs:


Chicken Balsamic

6 chicken thighs
salt and pepper
2 tablespoons olive oil
2 large shallots worth, minced - or onion
1 tablespoon fresh thyme, chopped fine
1/4 cup dry red wine
3/4 cup balsamic vinegar - please don’t use your super fancy oak barrel aged balsamic here. It’s going to spend some time over heat.
1/2 cup chicken broth
1/4 cup honey
1 bay leaf
Heat the oven to 350 degrees.
Season chicken with salt and pepper. Heat oil in an oven-safe pan big enough to hold 6 chicken thighs over medium high heat. Sear the chicken to goldeny brown on all sides for 3-5 minutes per side. Pull the chicken out of the searing pan, leaving the bits inside.
Now it’s time to add the shallots and thyme to the pot. Scrape up and stir up and cook for 5-7 minutes over medium heat until soft and golden.
Pour the wine into the pan (make sure you pour a glass for yourself). Cook over a medium heat burner until the mixture is mostly dry.
Add vinegar, broth, honey, and bay leaf to the pot. Stir and stir and stir. Add the browned chicken to pot, and over medium high heat, bring the juices to a simmer.
Put a lid on the pot and put the pot in the oven.  Turn the chicken once so that it’s cooked through and a beautiful brown.
When that beautiful brown has been reached, take the pot out of the oven. Take the chicken out of the pot and put it on a plate.
Take the bay leaf out of the pot and toss it. Put the pot back on medium high heat burner to reduce the juices by a little more than half or until it looks syrupy. Lower heat to medium low. Put the chicken back in the braising pan and spoon that glorious sauce over the chicken. Salt and pepper to taste.

[JasonH]

Less protein ~  more fat   but a little tastier  

http://caloriecount.about.com/calories-tyson-foods-fresh-boneless-skinless-i110512
http://caloriecount.about.com/calories-perdue-r-p-c-boneless-i85847

This is one of my favorite recipes for thighs:

Chicken Balsamic

6 chicken thighs
salt and pepper
2 tablespoons olive oil
2 large shallots worth, minced - or onion
1 tablespoon fresh thyme, chopped fine
1/4 cup dry red wine
3/4 cup balsamic vinegar - please don’t use your super fancy oak barrel aged balsamic here. It’s going to spend some time over heat.
1/2 cup chicken broth
1/4 cup honey
1 bay leaf
Heat the oven to 350 degrees.
Season chicken with salt and pepper. Heat oil in an oven-safe pan big enough to hold 6 chicken thighs over medium high heat. Sear the chicken to goldeny brown on all sides for 3-5 minutes per side. Pull the chicken out of the searing pan, leaving the bits inside.
Now it’s time to add the shallots and thyme to the pot. Scrape up and stir up and cook for 5-7 minutes over medium heat until soft and golden.
Pour the wine into the pan (make sure you pour a glass for yourself). Cook over a medium heat burner until the mixture is mostly dry.
Add vinegar, broth, honey, and bay leaf to the pot. Stir and stir and stir. Add the browned chicken to pot, and over medium high heat, bring the juices to a simmer.
Put a lid on the pot and put the pot in the oven.  Turn the chicken once so that it’s cooked through and a beautiful brown.
When that beautiful brown has been reached, take the pot out of the oven. Take the chicken out of the pot and put it on a plate.
Take the bay leaf out of the pot and toss it. Put the pot back on medium high heat burner to reduce the juices by a little more than half or until it looks syrupy. Lower heat to medium low. Put the chicken back in the braising pan and spoon that glorious sauce over the chicken. Salt and pepper to taste.

Sounds excellent - thanks!