Quick Answers
Chicken thighs and chicken thigh cutlets come from the same part of the chicken but are prepared differently. The main differences are:
- Chicken thighs are the whole thigh with bone and skin intact.
- Chicken thigh cutlets have the bone and most of the skin removed.
- Chicken thighs need longer cooking times while cutlets cook more quickly.
- Thighs have more fat and calories while cutlets are lower in fat and calories.
- Cutlets are more uniform in size and shape.
- Thighs are often cheaper and have more flavor from the bone and skin.
What Are Chicken Thighs?
Chicken thighs are the upper leg portion of the chicken. They are darker and have more fat, collagen, and flavor than chicken breasts. Chicken thighs consist of:
- The thigh bone
- Skin
- Connective tissue
- Fatty tissue
- Meat/muscle
Chicken thighs are sold whole with the bone and skin intact. The skin helps keep the thigh meat moist during cooking. The bone adds flavor and collagen that breaks down into gelatin when cooked slowly.
Benefits of Chicken Thighs
Some benefits of chicken thighs compared to chicken breasts include:
- Higher fat content makes them more flavorful and juicy
- Dark meat has a richer taste than white breast meat
- Skin provides moisture and crisps up nicely when roasted
- Bones add flavor during cooking
- More collagen in thighs results in tender, gelatinous meat
- Typically cheaper than chicken breasts
How to Cook Chicken Thighs
Chicken thighs can be prepared many ways including:
- Roasting – cook thighs in oven at 375°F for 30-40 minutes until browned and 165°F internal temp
- Grilling – cook over direct high heat turning occasionally, 20-25 mins to 165°F
- Baking – bake in a dish with sauce or seasoning at 375°F covered, 40-50 mins
- Braising – brown then cook covered in a flavorful liquid like broth, wine or tomatoes
- Frying – pan fry in a bit of oil skin-side down then flip and cook to golden brown
- Sous vide – vacuum seal and cook in water bath at 165°F for 1-4 hours
- Slow cooker – add thighs to slow cooker with liquid and seasoning, cook on low 6-8 hours
Always cook thighs to an internal temperature of 165°F as measured by a meat thermometer.
What Are Chicken Thigh Cutlets?
Chicken thigh cutlets are chicken thighs that have been “cutleted” – they have had the bone and most of the skin removed. Cutlets are usually taken from larger chicken thighs.
To make cutlets, the thighs are skinned leaving just a thin strip of skin along one edge. The meat is pulled or cut off the bone in one piece. The top side of the cutlet retains the oval thigh shape while the underside formerly attached to the bone is rounded.
Benefits of Chicken Thigh Cutlets
Some benefits of chicken thigh cutlets include:
- Uniform size and shape
- Cook more quickly than bone-in thighs
- Lower in calories and fat than whole thighs
- Easy to pound thin for dishes like chicken parmigiana
- Versatile – can be breaded and fried, grilled, baked, etc.
- Skin helps keep cutlets juicy
How to Cook Chicken Thigh Cutlets
Chicken thigh cutlets can be cooked in many of the same methods as bone-in thighs but generally require less time since they are thinner without the bone. Thigh cutlets work well for:
- Pan-frying – dredge in flour, eggs, and breadcrumbs then fry in a bit of oil 3-5 minutes per side
- Grilling – great for quick weeknight meals, grill 4-6 mins per side
- Baking – bake in the oven at 375°F for 20-25 minutes until no longer pink
- Meal prepping – season and bake cutlets then slice to add to meals throughout the week
- Stir fries – cut into strips and stir fry with veggies and sauce
- Salads – chilled, sliced thigh cutlets served on top of fresh greens
Cook cutlets to an internal temperature of 165°F. They can go from raw to overdone quickly so watch the temperature.
Nutrition Comparison
Chicken thighs and cutlets have some nutritional differences:
| Nutrition per 3oz Serving | Chicken Thigh with Skin | Chicken Thigh Cutlet |
|---|---|---|
| Calories | 211 | 175 |
| Fat | 15g | 8g |
| Saturated Fat | 4g | 2g |
| Protein | 15g | 16g |
| Iron | 1mg | 1mg |
Key differences:
- Chicken thighs have nearly double the fat and calories since they contain the skin
- Saturated fat is also higher with the thigh skin
- Thigh cutlets are slightly higher in protein without the skin
- Iron content is similar
So chicken thigh cutlets are the leaner choice but chicken thighs offer more fat for flavor and moisture.
Price Comparison
Chicken thighs are generally cheaper than chicken breasts. And thigh cutlets cost a bit more than bone-in thighs but less than breasts.
Some average prices for chicken parts:
| Chicken Part | Average Cost |
|---|---|
| Bone-in chicken thighs | $2-3 per pound |
| Chicken thigh cutlets | $3-4 per pound |
| Boneless chicken breasts | $4-6 per pound |
The price can vary based on the brand, organic or free-range chicken, and where it is purchased. But thigh cutlets offer a middle ground – more meat than bone-in thighs for a bit higher price.
Taste Comparison
Chicken thighs have a richer, meatier flavor from their higher fat content. They are juicier, especially when cooked skin-on. The bone adds collagen and gelatin that enhances the taste.
Chicken thigh cutlets still have great flavor but it is slightly more mild than bone-in thighs. They can dry out quicker since most of the skin is removed. The meat also cooks more evenly since there is no bone.
Many home cooks prefer the flavor of dark thigh meat over blander chicken breasts. Thigh cutlets offer a convenient option with good thigh flavor that is quicker cooking and easier to eat than bone-in.
Texture Comparison
Chicken thighs have a soft, juicy texture when properly cooked. The fat bastes the meat while cooking to keep it moist. The connective tissue and collagen break down into gelatin during braising or roasting for succulent, tender meat.
Thigh cutlets have a soft texture like thighs but their thinner size makes them a bit drier. Cutlets can dry out quickly during cooking if not monitored so they may have a firmer, less juicy texture.
Properly cooked thighs and cutlets both have a smooth, tender bite. Undercooked thigh meat will be tough while overcooked cutlets can get rubbery.
Uses for Each
Chicken Thighs
Chicken thighs work well for:
- Slow braising – make stews, chili, chicken and dumplings
- Roasting – whole or strips get crispy brown skin
- Grilling – great for barbecue chicken, char nicely
- Frying – skin gets perfectly crispy when pan-fried
- Casseroles and bakes – won’t dry out
- Shredding – for tacos, enchiladas, sandwiches
The bone-in thighs are best for longer, moist cooking methods.
Chicken Thigh Cutlets
Chicken thigh cutlets work well for:
- Sautéing – cook quickly in a pan sauce
- Grilling – get grill marks and char
- Breading and frying – cutlets are uniform for even cooking
- Baking – nice roasted flavor without drying out
- Meal prepping – easy to bake then slice for meals
- Stir fries – cut into strips and stir fry
The cutlets are convenient for quicker cooking preparations where the bone is undesirable.
Conclusion
Chicken thighs and thigh cutlets both provide delicious dark meat flavor. Bone-in thighs are best for longer, moist cooking methods where the skin and bone can enhance taste. Thigh cutlets offer a quicker cooking, more convenient option perfect for weeknight meals. While not as juicy, cutlets still have great thigh flavor in a more uniform size. Thigh cutlets are also lower in calories than whole thighs. In summary:
- Chicken thighs offer richest flavor and juiciness
- Thigh cutlets have milder flavor but cook faster
- Thighs work well for braising, roasting, grilling
- Cutlets are better for sautéing, frying, baking, stir fries
- Thighs are typically the cheapest option
- Cutlets are leaned than bone-in thighs
Both chicken thigh options are flavorful and tender. Cook bone-in thighs when you have more time and want juicy, fall-off-the bone meat. Use convenient cutlets to add delicious thigh flavor to quicker meals any night of the week.