The Best Cut of the Chicken
The thigh is the best part of the chicken for a quick meal. Loaded with flavor and packing a good helping of meat, the chicken thigh is by far the best cut of the bird. Unlike the laborious breast with its excess of dry white meat, or the spindly drumstick with scant scraps of sustenance, the thigh achieves that perfect combination of juicy taste and satisfying quantity. The skin can be removed if a leaner meal is desired. The thigh is flavorful enough on its own that it needs only a light layer of salt and pepper. However, it is a great base for more adventurous spices like onion and garlic powder, lemon juice, some herbs de provence, or the inimitable Chesapeake Bay seasoning.
After seasoning, throw in the broiler for 30 minutes and enjoy.
