Chicken legs and thighs

Chicken legs and thighs are popular and versatile cuts of chicken meat, which come from the lower part of the leg. These cuts include the whole leg (comprising the thigh and drumstick) and the thigh, which is the upper part, closest to the bird's body.

Chicken is a poultry-based food with widespread global consumption due to its pleasant flavor, juicy texture, and ease of cooking in various preparations. Chicken legs and thighs are especially prized in cooking for their dark meat, which is juicier and has a higher fat content than the breast, giving them a more intense flavor and a tender texture after cooking.

In Latin America, these cuts may also be known as thighs and drumsticks, legs and thighs, or simply chicken thighs, depending on the region. They are ideal for stews, roasts, frying, braises, and baked dishes, as they withstand long cooking times well without drying out.

Regarding their properties, chicken legs and thighs are an excellent source of high-quality protein, B vitamins, such as B3 and B6, plus essential minerals like iron and zinc. Their fat content is higher than that of the breast, which contributes to their flavor and juiciness, but their consumption should be moderated for diets low in saturated fats.

In summary, chicken legs and thighs are a tasty and nutritious option, perfect for adding depth and flavor to a wide variety of traditional and modern recipes.