How often do you use boneless chicken thighs instead of breasts when recipes call for them? (bbq, freezer)

[TabulaRasa]

My husband only likes dark meat, so i use them often.

I used to prefer breast, but I'm getting so that I prefer chicken in general less and less.

[bg7]

Originally Posted by DeCastro

I prefer dark meat chicken but the thing is certain recipes don't taste as good when you use boneless thighs instead of breasts. Like chicken alfredo tastes really different to me when you make it with dark meat chicken instead of breasts. I think I am going to mostly use breasts when recipes call for it even though I like dark meat more..breasts are more healthy obviously and I would like some variety, but I just need to figure out how to prepare them to where they are not dry.

I always use thighs (bone in or boneless) for moistness and flavor in place of chicken breasts. Can't remember last time I bought chicken breast.

[17thAndK]

If you want moist chicken breasts, first plop them for 3-4 hours into a bath of well-salted buttermilk. Not many actually drink the stuff, you know -- it's all there at the store for you to cook chicken breasts with.

[Dirt Grinder]

100% of the time.

[VoxTerra]

Never, ever ever. just the opposite, in fact. I swap thighs for breasts and I haven't eaten dark meat in years.

After losing almost 100lbs (and keeping it off!) through eating healthy and exercising, I care more about my health now (weight/heart/cholesterol/blood pressure/fat%, etc) Too much fat in dark meat for me. But believe me, I sure ate a lot of it when I was gaining weight, and I sure enjoyed it!

[ss20ts]

Originally Posted by DeCastro

I prefer dark meat chicken but the thing is certain recipes don't taste as good when you use boneless thighs instead of breasts. Like chicken alfredo tastes really different to me when you make it with dark meat chicken instead of breasts. I think I am going to mostly use breasts when recipes call for it even though I like dark meat more..breasts are more healthy obviously and I would like some variety, but I just need to figure out how to prepare them to where they are not dry.

I only eat chicken breasts so I never substitute thighs for breasts. Don't over cook breasts. That's the secret. Really that's all it is. Just cook them until they're cooked. Get a thermometer and once they hit 165 degrees inside, they're done. Remove them from the heat immediately.

[Threestep2]

Originally Posted by SimplySagacious

Hopefully no one is doing that. Barbecuing is cooking slowly on low, indirect heat. That would ruin a chicken breast same as it would ruin a steak. Grilling is cooking on high, direct heat.

Try smoking a 2 inch rib eye:>)

[Dirt Grinder]

Originally Posted by Threestep

Try smoking a 2 inch rib eye:>)

I did that this past summer. I smoked the steaks (225°F) with oak/apple wood then seared them over direct heat. Even though I smoked the steaks with wispy blue smoke, we thought the smoke flavor overwhelmed the flavor of the steaks.

[Nonchalance]

When's dinner?

[blueherons]

We rarely use chicken breasts for anything other than chicken salad or tacos.