Chicken

6 Ways Affordable Chicken Thighs Are Ready to Be Your Dinner

May 25, 2018

There’s a reason we consider chicken a winner dinner. It’s an affordable, filling option with tons of variety. And if you’re going to break it down by cost, there’s a cut we’re flocking to: those thighs.

The average price of a pound of chicken thighs is about $1.20. But cheap doesn’t mean boring. Chicken thighs shine in all sorts of dishes, from roasting and grilling to braises and sheet pans. Sure, they have bones, but they’re easy to eat around and add tons of flavor. (Plus, I sincerely hope you keep that crispy, tasty skin!)

Looking for ways to dress up a thigh dinner? We’ve grabbed some of the most-loved recipes from our site. You’re sure to find a winner below:

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A quick-as-can-be lemon rosemary brine not only adds flavor, it also keeps the thighs moist before they get a thick (crispy, crackly!) buttermilk crust. There’s no way you can mess this up. Get the recipe here.

Easy enough to be your weeknight go-to, this braise makes use of canned tomatoes and a healthy dose of garlic.

“Vinegar and soy sauce work together in harmony to bring out the best in garlic and soften whole black peppercorns just enough to where when you bite down on one, it yields easily, filling your mouth with a welcome cheek-numbing spice that cuts through vinegar's tang,” says recipe developer Jackie Varriano. If that doesn’t have you salivating, I don’t know what will.

Thighs can be tender, too! With a soak in Chinese wine-flavored marinade and a coat of Szechuan-seasoned sauce, this gong bao chicken can’t be beat.

One-pot roasted chicken is great. But one-pot roasted chicken with crispy chickpeas and soft, marinade-soaked potatoes? Heaven.

Please tell everyone you love about this insane technique from our Genius guru: “You don’t sear, and you don’t roast, and you don’t grill—you don’t do any of the things we’re taught to do to chicken. Instead, you lay the chicken, skin side down, in a barely hot pan. Then you leave it mostly alone for about 30 minutes, flipping only once. The skin becomes impossibly crisp, enough so to satisfy your darkest fried chicken cravings.”


Or maybe you'd like a burger instead

What's your favorite way to cook chicken thighs? Any recipes on our site you love?

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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4 Comments

Sam1148 September 19, 2018
Just stop it with the new new thing, affordable stuff. <br />You people..and I mean YOU PEOPLE, ruined affordable pork belly. It used to be poverty food for 1 dollar a pound at the piggly wiggly... But Noooo...now you're sous viding it glazing it and you can't find it at Winn Dixie anymore. <br />Same with BONE BROTH...used to be you could get marrow bones at the meat counter for either free or a buck a pound. And they'd slice them for ya...NOW...if they have them it's 4 bucks a pound or more. And Tripe...geeze they'd mostly give it away...nope not anymore. <br /><br />Now, you guys are having a go with chicken thighs. Just stop it. <br />Go for Chitlins...call it 'snout to ass' cooking, Southern Calamari, and include a garden hose to clean them.
 
Alexandra V. May 25, 2018
I think it should read a $1.20 a pound, not pack?
 
Meredith May 27, 2018
Came to say the same thing! No way it’s 1.20 a pack haha
 
Emma L. May 28, 2018
Hi Alexandra and Meredith—thanks for this catch! We've updated the article accordingly.