Chicken thighs without skin

Skinless chicken thighs are a dark meat cut from the upper part of the chicken's hind legs. Being skinless, these thighs offer a lighter and healthier option while maintaining their characteristic juicy flavor and tender texture, making them ideal for multiple culinary preparations. Their size and shape make them a perfect choice for stews, roasts, frying, or baking.

Chicken is one of the most consumed poultry birds in the world, and its farming has ancient origins, attributed to various cultures in Asia and Europe. In Latin American cuisine, the chicken thigh is a basic ingredient, valued for its flavor and versatility.

Regarding their nutritional properties, skinless chicken thighs are a good source of high-quality protein, essential for muscle repair and building. They also contain B vitamins, such as niacin and vitamin B6, which aid in energy metabolism. Removing the skin considerably reduces the fat content, favoring a diet low in saturated fats.

In different Hispanic American countries, skinless chicken thighs may be known by various names or synonyms depending on the region. Some of these include:
- Skinless hen thighs
- Chicken drumettes
- Chicken thighs (a semi-anglicized term used in some informal contexts)
- Although less common, in some places they are simply referred to as chicken legs when referring to both the thigh and the drumstick.

These thighs are fundamental in popular recipes like stews, roasted chicken, curries, and many preparations that require tender and flavorful meat. Removing the skin is a simple way to make dishes healthier without sacrificing texture or taste.