Filet mignon of chicken

Boneless skinless thighs are definitely the best cut of meat on (or off) the chicken. Marinated with oil, white wine, cilantro, lime juice, and some spices. Served with some grilled veggies that were marinated in oil, balsamic vinegar, and salt/pepper/garlic.

That's pretty much the way Mrs. Irish and I do it. Exept we call them the Ribeye of the chicken, because the thighs have a lot of nice fat in them and they stay really juicy.

I have little use for any other part of the chicken. My son is visiting and wanted me to make Chicken and Dumplings this week-end. Wife shows up from grocery store with breasts, which meant she had to turn around and go back to get thighs.

Thighs are my favorite, I love some good leg quarters grilled up.

Gotta try that...............................

I like to mix olive oil with this

Marinate chicken thighs then grill

I use that on my vegetables as well

Me too. That's good stuff.