Good morning. Two weeks ago we covered the merits of chicken breast. This week, we’re onto thighs, but we’re curious, which one are you reaching for at the store?
What's your preference? 🐓
INGREDIENT DEEP DIVE 🍳
Chicken thighs
Compared to chicken breasts, thighs have more fat, more connective tissue, and way more forgiveness when cooking. That makes them one of the most reliable proteins you can keep in regular rotation.
While bone-in thighs can work great for grilling, smoking, or crispy skin applications, we favor packs of boneless, skinless thighs for weeknight cooking: they can be sliced or chopped up easily, and defrosted more quickly from frozen.
What are their flavor properties?
Taste & aroma: Mild but more chicken-forward than breast
Texture: Juicy, tender, and unctuous, even if you overcook them a little
Why should you buy some?
Chicken thighs are hard to mess up (just don’t undercooked them). They stay moist through high heat, long braises, marinades, and reheating.
Great for grilling, roasting, pan-searing, braising, and shredding
Widely available, usually cheaper per pound than breasts
Boneless/skinless are sold trimmed and ready to cook, no butchery required
If a recipe calls for chicken and you’re unsure which cut to use, thighs are almost always the safer, tastier choice.
What can you make with them?
Sheet-pan chicken with vegetables
Soy-ginger or yogurt-marinated grilled chicken
Crispy-edged pan-seared thighs finished with a quick sauce
Braised chicken thighs for tacos, rice bowls, or pasta
More recipes and frameworks on cookwell.com and on our app!
DISH IDEAS ✅
Chicken thigh recipes
We always recommend cooking a large batch of thighs at once, and from there you can chop them up and use them in many different meals throughout the week.
Btw, this video from Ethan a while back shows three different methods for preparing thighs quickly at home.
And to get your gears turning, we’ve put together a collection of recipes that showcase all the different ways thighs can be used, published now on our app and website:
READER Q&A 🧠
How slick can cast irons get?
Question: “Will cast irons ever be completely non-stick?” - Oliver K.
Answer: Not in the way a Teflon pan is, but they can get close.
Cast iron becomes “non-stick” through seasoning, which is a thin layer of polymerized oil baked onto the surface. Over time, that layer builds up and smooths out microscopic roughness.
That said, it’s still a porous metal pan. A few realities:
You need enough fat when cooking.
Proper preheating makes a big difference.
Sticky foods (like eggs or fish) require good technique, oiling and heating the pan properly, and allowing some time for release.
Even a well-seasoned cast iron won’t be perfectly slick 100% of the time, especially with acidic sauces that can strip seasoning from time to time.
Bottom line: Cast iron can become very naturally non-stick with use and care, but it won’t behave exactly like a synthetic-coated pan. It’s more about keeping it oiled and preheating the pan to prevent sticking (cold pan to start = stuck food).
Have a culinary question? Reply to send it in for a chance to be featured and get your question answered.
WINNING READER SUBMISSION 🏆
Vegetarian massaman curry
This week’s dinner winner is Leonard B, who used the massaman curry framework to make a tofu version and clear out vegetables from the fridge!
Reply with your best home-cooked food photos for a chance to win & be featured!
EXTRA HELPINGS 🍽️
A read: Make your own shaved ice
In a minute or less: Ranch dressing 101
What we’re watching: Salad dressing 101
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