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

[sportslover]

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.

[elnina]

The breasts are lean meat, and will always taste a bit dry. Try not to overcook them. Serving in gravy helps too...

[17thAndK]

As we all know, the flavor and texture of breasts and thighs are simply different. I like them both, but my wife does not in general like breast meat, so I use thighs almost exclusively. For flavor's sake, these would be the bone-in and skin-on variety. In some recipes, I remove the skin after boiling the thighs and nuke those into cracklings and shmaltz. Cracklings are just sinfully delicious!

[DawnMTL]

Originally Posted by 17thAndK

As we all know, the flavor and texture of breasts and thighs are simply different. I like them both, but my wife does not in general like breast meat, so I use thighs almost exclusively. For flavor's sake, these would be the bone-in and skin-on variety. In some recipes, I remove the skin after boiling the thighs and nuke those into cracklings and shmaltz. Cracklings are just sinfully delicious!

Omg, you just triggered an amazing memory for me. (Tried to rep you -- and hug you -- for it! ... but I have to spread that around some more.)

This is long before microwaves, so no nuking was involved, but my Bubby (grandmother) used to make gribenes (Yiddish pronunciation is "grieven") and schmaltz like this, on the stovetop:

https://toriavey.com/toris-kitchen/s...-and-gribenes/

I most especially loved the chewy pieces. I remember sitting next to the stove -- on this two-step stool/chair; I think it was light blue -- asking if was done yet and mentally keeping track, as she pushed them around the pan, of the pieces that looked like they'd be chewy when done. Sigh... I miss that tiny old lady.

[Threestep2]

We grill, bake, saute and simmer breasts - no issue with being dry. Keep the heat moderate and do not over cook.
My one time substitute in fajitas was a non-repeat.

[gentlearts]

I use boneless thighs a lot. The main reason is size. Chicken breasts have gotten too big, and thighs are small and very flavorful. Cheaper too.

[Missy2U]

I don't buy boneless, but I do substitute them a LOT - I really prefer them as does husband over breast meat.

[lubby]

not often even though DH likes dark meat better.

[SimplySagacious]

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 used to prefer dark meat until I learned how to cook breast properly so they are juicy. The key is high heat so they cook quickly. I like grilled better but when it's too hot or cold to grill outdoors, this what we do: season the meat to your liking, preheat oven to 450F, cook to 165F internal temp. An average sized breast takes about 20 minutes. A meat thermometer removes the guesswork https://www.walmart.com/ip/ThermoPro-TP09-Electric-Wireless-Remote-Digital-Food-Cooking-Meat-BBQ-Grill-Oven-Smoker-Thermometer-Timer-300-Feet-Range/152798144

I never get meat right without that. Normally we cook extra to use in 2-3 dishes.

[vision33r]

I never use breast for any receipe because it's not flavorful at all. Chipotle's only use chicken thigh and all ethnic cuisines focuses on chicken thigh and leg as the main portion.

Even when you look at BBQ nation, who the hell uses chicken breast for BBQ?