For years, chicken breasts have been the darling of cooks both on and off diets. They are nutritious, low in fat, and can be cooked in almost limitless ways. Price wise they are generally a bargain even if they are not on sale because there is little or no waste. Chicken breasts for all their sterling merits, do have a few drawbacks. They are easily overcooked and this can result in a dry, tough, and less than appetizing results.
Brined and Grilled Chicken Breast
As I shared in a previous entry, I had all but given up grilling B.S (this is just an innocent abbreviation not a comment or reference to my subject) chicken breasts because of that overcooking issue until I discovered brining, that is. I have however, continued to happily cook them indoors. Sauteing, baking, even in soups and chilis, they are my go to protein.
Chicken and Artichoke Soup
Lately, I’ve noticed there is a new B.S. Chicken part showing up in recipes . That would be chicken Thighs. I’ve even seen articles in cooking magazines about them. How could this be? I ,who have always been a white meat kind of gal , have started to use B.S thighs in mycooking and more amazing still, I like it. B.S Chicken parts can co-exist in my kitchen . I usually use them in different preparations. The results are not always to my liking, but since this is all about the adventures of cooking I am bravely continuing to experiment. I like them best in more highly seasoned dishes and I think they benefit from some serious browning with or without dredging.
Tuscan Garlic Chicken Thighs
There is one place where I’ve found them to be exceptional and that is grilling. They stand up to the flame and that is something their breast brethren can’t always do (unless they’ve been brined). Another grill plus for thighs is that they can hold their own with intense and spicy flavors. Thighs have a stronger chicken flavor that comes through even when the heat and spice is on.
Grilled Chicken Thighs with an Orange Marmelade, Rice Wine Vinegar, and
Rosemary Glaze
Nutritionally, calorie counts are almost identical for breasts and thighs (approximately 110 calories per 4 ounce serving). Thighs have slightly more fat , saturated fat, and cholesterol than breasts, but if you subscribe to the everything in moderation adage, eating them occasionally will not unbalance a healthy diet.
Where did that come from?
I do, however agree with Oscar Wilde,
“Everything in moderation, including moderation.”
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