Thighs (Boneless Skin-On)

All the flavor of the bone-in thigh with none of the work. Boneless skin-on thighs are the cut that professional kitchens reach for when they want dark meat convenience without sacrificing the crispy skin that makes a thigh worth eating. The skin stays on, which means the fat renders down during cooking and bastes the meat from above — producing a juicier, more flavorful result than a boneless skinless breast can match.

Sear them skin-side down in a cast iron pan until the skin is golden and crisp, then finish in the oven. Stuff and roll them for an impressive presentation. Slice them thin for stir fries, fajitas, or grain bowls. They cook faster than bone-in thighs, cut easily without a knife, and are just as happy on the grill as they are in a skillet.

Sold in 4-packs and priced by weight, 1.10 to 1.199 lbs. pictured.