Deboned and skinless chicken thighs

Boneless, skinless chicken thighs are a very versatile and tasty option in the kitchen, ideal for preparing a wide variety of home and gourmet recipes. These thighs come from the upper part of the chicken leg but have been carefully processed to remove the bone and skin, which facilitates cooking and makes them more practical for dishes where a tender and juicy, boneless texture is desired.

Origin: Chicken is one of the most consumed meats worldwide, and the use of its different cuts, such as thighs, is common in almost all traditional and modern cuisines. Boneless, skinless thighs are widely used in Latin American countries, Spain, and other regions, adapting to local and international recipes.

Properties: Boneless, skinless chicken thighs are rich in high-quality protein, contain less fat than thighs with skin, and provide essential B vitamins, especially niacin and vitamin B6, which aid in energy metabolism. Furthermore, being skinless, their calorie profile is lower, making them ideal for healthier diets without sacrificing flavor or texture.

Synonyms in Spanish from Latin America: Depending on the country, this ingredient may be found under different names such as "pierna deshuesada" or simply "muslo sin hueso". In some regions, they are also called "cuartos traseros sin hueso" when referring to a larger cut that includes the thigh and part of the drumstick.