# Guess why. Chicken thigh! **URL:** \ **Category:** Cafe Society\ **Created:** [February 9, 2016, 10:15pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658 "2016-02-09T22:15:37Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 9, 2016, 10:15pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/1 "2016-02-09T22:15:37Z")
The two pots of jambalaya required one chicken thigh each. Naturally, the supermarket sold their boneless, skinless thighs in packages of ten. I tightly wrapped each of the remaining thighs in Saran Wrap, put them into a gallon-sized zip-top bag and squeezed the air out, and put them in the freezer. I like chicken thighs as ingredients. They’re moister and more flavourful than breasts. Just eating fried or roasted chicken? I like more variety. So aside from using the thighs, cut into chunks, as ingredients in other dishes, what else can I do with them so as to use them up more quickly? ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [February 9, 2016, 10:17pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/2 "2016-02-09T22:17:32Z")
> [@Johnny\_L.A](#): > > So aside from using the thighs, cut into chinks So… no Chinese dishes? …what? Ow! Okay! I’m going! Geez! eta: For real, though, chicken curry. What kind of curry? It doesn’t matter, just cook it long and low. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [February 9, 2016, 10:23pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/3 "2016-02-09T22:23:35Z")
First explain to me why you couldn’t put more than one thigh in each pot of Jambalaya. I have never heard of this maximum thigh limit. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 9, 2016, 10:24pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/4 "2016-02-09T22:24:22Z")
> [@Johnny\_Bravo](#): > > So… no Chinese dishes? :smack: Reported so that a kindly moderator can fix my typo. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 9, 2016, 10:26pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/5 "2016-02-09T22:26:07Z")
Crab bait? What do you mean “aside from using them as ingredients in other dishes?” THAT’S WHAT THEY ARE!!! Some people… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 9, 2016, 10:27pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/6 "2016-02-09T22:27:12Z")
> [@TriPolar](#): > > First explain to me why you couldn’t put more than one thigh in each pot of Jambalaya. I have never heard of this maximum thigh limit. You don’t want to overdo it. Four ounces per four-serving batch – eight ounces per batch since I made double-batches – is enough. Even if I’d added more, I’d still have six thighs left. ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [February 9, 2016, 10:28pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/7 "2016-02-09T22:28:29Z")
Look up James McNair chicken and dumplings. Look up chicken paprikash site:lthforum.com ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 9, 2016, 10:35pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/8 "2016-02-09T22:35:35Z")
Chicken enchiladas, just to prove to **Qadgop** that it can be done. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 9, 2016, 10:44pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/9 "2016-02-09T22:44:07Z")
> [@silenus](#): > > Chicken enchiladas, just to prove to **Qadgop** that it can be done. Ha! Chicken enchiladas are made with already-cooked leftovers! ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [February 9, 2016, 10:47pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/10 "2016-02-09T22:47:39Z")
1. Thaw slightly and dice a couple of them. Cook with cayenne, cumin, garlic, pepper. Eat in tacos with other delectables of your choice. 2. Thaw a thigh. Pound it flat with a meat tenderizing hammer. Cook in a pan with some butter and onions, and use them together in a chickeny version of a patty melt. yum. ---
**Author:** ![Tara57](https://avatars.discourse-cdn.com/v4/letter/t/4bbf92/32.png) [@Tara57](https://boards.straightdope.com/u/Tara57)\ **Post date:** [February 9, 2016, 10:58pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/11 "2016-02-09T22:58:02Z")
Marinate chicken thighs in Goya mojo marinade and grill them. My family loves this tasty recipe with a silly name.: > **[Man-Pleasing Chicken](http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/)** > > I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chic… ---
**Author:** ![Fretful\_Porpentine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fretful_porpentine/32/2873_2.png) [@Fretful\_Porpentine](https://boards.straightdope.com/u/Fretful_Porpentine)\ **Post date:** [February 10, 2016, 12:26am UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/12 "2016-02-10T00:26:39Z")
Dust the chicken thighs with flour and put them in a greased baking dish, as many as will fit. Sprinkle on a generous amount of Italian herbs or herbs de Provence. Fill in the gaps with some lemon quarters, shallots cut into quarters, and LOTS of whole garlic cloves (at least three or so per thigh). Pour in a little white wine, about 1/4 cup or so. Bake at 400 for about 25 minutes, then spoon up some of the liquid from the bottom of the pan and pour it over the top of the chicken. Then put it back in the oven for another 25 minutes or so. The chicken skin should be all brown and crispy on top by now, and the shallots and garlic thoroughly roasted. This is best with some crusty bread to soak up the extra liquid. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [February 10, 2016, 12:33am UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/13 "2016-02-10T00:33:40Z")
Chicken cacciatore [Kelly’s Asian chicken](http://www.christopherranch.com/archives/6371) ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [February 10, 2016, 2:33am UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/14 "2016-02-10T02:33:45Z")
In February it will be My snowman’s anniversary With cake for him and soup for me Happy once, happy twice Happy chicken soup with rice! ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [February 10, 2016, 2:57am UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/15 "2016-02-10T02:57:30Z")
If you’re good at souteeing and lightly braising chopped chicken in a pan, that’s when you can put in a whole load of extenders that I love: green peas, or mushrooms, or asparagus. You’ll need to thicken the sauce with corn starch, of course. ---
**Author:** ![Hermione](https://avatars.discourse-cdn.com/v4/letter/h/cdc98d/32.png) [@Hermione](https://boards.straightdope.com/u/Hermione)\ **Post date:** [February 10, 2016, 3:57am UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/16 "2016-02-10T03:57:11Z")
In another thread about chicken thighs, I posted [this recipe](http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs)…it’s great for boneless and skinless thighs. As for bone-in/skin-on, I’d like to try [this recipe,](http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/maple-walnut-chicken-thighs-and-cheddar-apple-rice) without the rice (or with a different kind of rice). [This one’s](http://www.bonappetit.com/recipe/caramel-chicken) also good, if a little time-consuming. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [February 10, 2016, 4:37pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/17 "2016-02-10T16:37:43Z")
> [@california\_jobcase](#): > > 1. Thaw a thigh. Pound it flat with a meat tenderizing hammer. Cook in a pan with some butter and onions, and use them together in a chickeny version of a patty melt. yum. Actually, I thought about pounding them flat and coating them with panko bread crumbs and frying them. Sort of like chicken-fried chicken, only not ‘fried chicken’. > [@Tara57](#): > > My family loves this tasty recipe with a silly name.: > [Man-Pleasing Chicken | Witty in the City](http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/) That looks tasty. > [@Fretful\_Porpentine](#): > > Dust the chicken thighs with flour and put them in a greased baking dish, as many as will fit… That also looks good, but my chicken thighs are skinless. > [@Ukulele\_Ike](#): > > Happy once, happy twice > Happy chicken soup with rice! I can’t do soup. I do like soup, but my wife makes soup more often than I care for. > [@Hermione](#): > > In another thread about chicken thighs, I posted [this recipe](http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs)…it’s great for boneless and skinless thighs. _That_ looks like the kind of thing I’m looking for! ---
**Author:** ![Cyros](https://avatars.discourse-cdn.com/v4/letter/c/a698b9/32.png) [@Cyros](https://boards.straightdope.com/u/Cyros)\ **Post date:** [February 10, 2016, 4:54pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/18 "2016-02-10T16:54:43Z")
This recipe for [Halal Cart Style chicken](http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html) is a big winner in my house. Even my notoriously picky 10 yo daughter likes is. I usually break up the prep a bit. I’ll prep the chicken a day in advance or on a weekend if I have the time, keep it in the fridge, and warm in a frying pan during the last stages of cooking the rice. I’ll also make the white sauce a day in advance to allow the flavours a chance to combine a bit more. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 10, 2016, 5:40pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/19 "2016-02-10T17:40:32Z")
You like things hot & spicy, right? Just get yourself some Walkerswood jerk paste (or make your own), marinate overnight, and roast or grill. Makes for great tacos, too. Plus I agree with the Halal Cart Style chicken above. It’s become somewhat of a staple at our house. Plus any kind of curry. Or the aforementioned paprikash, which is dead simple, with just onions, paprika, maybe a little bit of chopped banana pepper, salt, black pepper, sour cream. Serve with noodles/spaetzle. ---
**Author:** ![motu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/motu/32/259_2.png) [@motu](https://boards.straightdope.com/u/motu)\ **Post date:** [February 11, 2016, 4:14pm UTC](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658/20 "2016-02-11T16:14:33Z")
Chicken Bread [http://www.lthforum.com/bb/viewtopic.php?f=16&t=42525](http://www.lthforum.com/bb/viewtopic.php?f=16&t=42525) [Next page](https://boards.straightdope.com/t/guess-why-chicken-thigh/745658.md?page=2)