Chicken thigh fillet

Chicken thigh fillet is a cut of meat obtained from the upper and fleshy part of the chicken thigh, boneless and skinless, ideal for various culinary preparations due to its soft texture and intense flavor. This fillet tends to be juicier and more flavorful than the breast, thanks to its moderate fat content, which provides an extra layer of flavor and better moisture retention during cooking.

Chicken thigh is very popular in global cuisine, especially in recipes that require quick cooking or aim to maintain a tender and juicy texture. Originating from traditional poultry farming, the use of the thigh fillet has spread across many cultures due to its versatility and nutritional value.

Among its properties, this cut is a good source of high-quality protein, B-complex vitamins (such as B3 and B6), and minerals like phosphorus and selenium. Its fat content is moderate, providing healthy fats that contribute to a balanced diet.

In different regions of Latin America, the chicken thigh fillet may be known by various names, such as "leg fillet", "hindquarter fillet", or simply "boneless thigh". These terms may vary by country and local custom, but they all refer to the same cut used in recipes like stews, fried dishes, grilled, or baked preparations.