The Undeniable Superiority of the Chicken Thigh

I bought my first grill a few months ago: a Weber Spirit II. Though I love to cook, I am resistant to “project cooking,” or anything that takes too much time. Because I’m not much a meal planner, I like to assess the contents of my fridge and put together a meal quickly. I opted for a propane powered grill for that very reason - I can decide to grill on a whim, and then be grilling within 4 minutes.

Though I love to grill all manner of things (and will be sharing my grilled pizza recipe soon), I find myself coming back time and time and time and time and time and time again to chicken thighs.

The chicken thigh is undeniably superior to the chicken breast.

First, it is a reasonable size.

Chicken breasts have morphed, inexplicably, into total monsters over the last several decades, growing larger and less interesting along the way. Why are they the size of a baseball mitt?

In the kitchen, thighs are so forgiving. They remain juicy against all odds.

The breast, on the other hand, is nearly impossible to cook in a way that renders a juicy and tender outcome.

I have two back-pocket chicken plays I employ routinely, and I wanted to share them here, along with a few simple grilling tips. These are not revolutionary, but they are fitting of a newsletter called “A Small and Simple Thing.”