chicken thighs

Everybody knows that pound for pound chicken wings are the best part of the chicken. They’re the Allen Iverson of chicken parts, small but deadly. But we’re not here for wings today. Today, we’re all about that thigh. Versatile and reliable while packing an all time flavor-punch, the thigh is the Serena Williams of chicken. Dry rubs or marinades, roasted, seared, braised, low and slow in soups and stews, and will bend but not break in the hot hot heat; she’ll kick your ass on any court, she plays defense and offense better than pretty much anyone else, and she’ll leave you feeling like you were in the presence of a legend. Pictured is a simple seared thigh, marinated in an a dried herb oil: paprika, oregano, basil powder, thyme, and rosemary.