Protein Food
Chicken Thigh
About This Entry
Chicken thigh has more fat and flavor than breast — forgiving for braising, curries, and grilling. Richer preparations pair with medium-bodied reds, aromatic whites, and off-dry Riesling.
Beginner Guide
Bone-in thighs stay juicier; boneless thighs cook faster. Dark meat tolerates higher internal temperature without drying as quickly as breast.
Wine Pairing Explanation
Primary wine styles
Common Culinary Uses
FAQ
- What is Chicken Thigh?
- Bone-in thighs stay juicier; boneless thighs cook faster.
- How should Chicken Thigh be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
chicken
Scientific name
Gallus gallus domesticus
Scientific Classification
- Display name
- Chicken Thigh
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Gallus gallus domesticus
- Species
- chicken
Taxonomy
- Cut type
- roast
- Anatomical cut
- thigh
- Bone state
- either
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- braise, roast, grill
- Recommended doneness
- well done