Question about boneless chicken thighs

Francl27

A few weeks ago my store was out of chicken breasts on sale but they had boneless chicken thighs, so I got some of that instead because they were cheap. I ended up having to throw away 1/3 of it easily because there was just so much fat... I wasn't able to get any 'cutlet' out of it either and ended up just having to cut chunks off around the fat.

Is it normal? I just saw some recipe on Skinnytaste that takes boneless chicken thighs and from the picture, they don't seem to have anywhere as much fat on them. I mean, I know there's supposed to be more fat on thighs, but it was seriously ridiculous...

Needless to say, I'm a bit reluctant to buy those again...

callsitlikeiseeit

i buy and use boneless skinless chicken thighs all the time, and havent ever noticed having to cut off any more fat than what i would of most chicken breasts, really....

sugargrammy45

I haven't found that to be the norm. Occasionally, maybe. But usually the boneless, skinless chicken thighs I get are quite alright!. Do remember though, that the dark meat always has more fat even when you don't see the extra fat. However, that is also accounted for in the MFP nutritional information you get when you add it in your diary. Actually, I almost despise boneless, skinless chicken breasts. Way to dry and tasteless in my opinion. Hope you have better luck next time!

VryIrishGirl76

Maybe just a bad batch?
I've never had that issue.

denversillygoose

Pretty normal. Chicken thighs are better for recipes where you need shredded or chopped chicken.

lporter229

Same as what @callsitlikeiseeit said. Were they also skinless? Sometimes they sell the boneless thighs with the skin on and that would contribute a lot of fat, but it pulls off easily.

enterdanger

I buy boneless, skinless thighs all the time. I haven't had that issue before, but I know what you mean. Like when you buy a pork shoulder and then trim over a pound of fat off and realize it would have been better just to buy loin.

kami3006

callsitlikeiseeit wrote: »

i buy and use boneless skinless chicken thighs all the time, and havent ever noticed having to cut off any more fat than what i would of most chicken breasts, really....

^ this has been my experience as well.

cwolfman13

I usually have to trim off a bit more fat than a breast, but nothing crazy usually. I prefer dark meat poultry so I prefer thighs and eat them regularly...occasionally I'll get a really fatty one, but it's not the norm for me. Actually, I get them most often at Costco and they sell them "extra" trimmed and they're pretty much good to go as is.

Francl27

Just my usual bad luck I guess then. Lol. Thanks!

Danteb1089

I was wondering the same thing as well but I prefer boneless and skinless thighs over any other chicken any day. It's a bit higher fat content but nothing extreme.

harrybananas

Chicken thighs with no trimmings. I eat the meat, fat, and skin.

harrybananas

crazyravr wrote: »

Boneless, skinless thighs and fat? No way. Something must have been wrong with the processing. When I buy whole chicken thighs to make them into boneless and skinless then yea I do throw out quite a bit of skin (keep the bones for broth). But when I buy them ready, nothing gets trimmed.... far tastier and more versatile than breasts IMHO.

Agreed. Ate skinless chicken breasts for the longest time. Got sick of it and have not gone back since. I'd think it was my bad recipes for the subpar taste. However, eaten plain, chicken thighs just simply taste a hell of a lot better.

Francl27

Danteb1089 wrote: »

I was wondering the same thing as well but I prefer boneless and skinless thighs over any other chicken any day. It's a bit higher fat content but nothing extreme.

Well me too, but that really put me off. Although I've gotten bad packages of chicken breast that were 50% fat too. I'm just that lucky I guess.

lemurcat12

callsitlikeiseeit wrote: »

i buy and use boneless skinless chicken thighs all the time, and havent ever noticed having to cut off any more fat than what i would of most chicken breasts, really....

This. For skinless/boneless I tend to like them better, and don't find them particularly fatty. (The calorie count information doesn't seem like they typically are, either.)

kommodevaran

I've never seen raw chicken thighs without the skin, so I don't know what's normal or not, but there's supposed to be more fat on thighs than on breasts - and that's why I buy thighs (and wings, just had some for dinner, yum).

jgnatca

McDonald's with it's deep pockets and deeper market research, has found the "we" as a whole prefer our chicken meat white and boneless. So that's what we get. It occurred to me that this sort of mass preference has got to leave a whole lot of surplus dark chicken meat. Economical consumers should be able to take advantage of this. Dark meat is a little moister.

keitagirl

Happened to me just a lot of work but so much more tastier than breast I just know I have a lot of work with prep.