When it comes to the barbecue, breast isn’t always best.

By Sarah Karnasiewicz
May 27, 2016

For reliably tender, tasty results, few cuts offer more bang for your buck on the grill than chicken thighs. Quick-cooking, inexpensive, and—thanks to a higher fat content—much moister and more forgiving than breasts, they work just as well for a speedy weeknight supper as a leisurely Saturday feast. Another bonus: because their rich, dark meat stands up so well to bold flavors, thighs are the perfect blank canvas for trying out the wide world of bbq rubs, marinades, and spice blends. Not sure how to handle them? Remember these rules of thumb and you’ll be all set.

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