3 easy outstanding chicken leg and thigh recipes for the whole family

According to Statisa, almost 60% of chicken sales in the US are breasts. Seriously!? So many people are missing out on the incredible flavor and health and savings offered from the rest of the bird.

Plus, right now, we have an overstock of chicken leg and thigh. So, it’s on sale for 15% off! It won’t last long, so stock your freezer while you can.

Once you get that yummy, nutritious chicken at home, here are some easy recipes to make some delicious dinners for your family:

Baked Honey Chicken

My mom invented this recipe when I was a kid… by mistake! She left the chicken in the oven for much longer than intended. Oops! The result? Serious deliciousness. It’s super fast and easy to prepare with only 3 ingredients! Get the recipe here… 

Simple Grilled Chicken

Although grilled chicken is simple, it can take a few pointers to not end up with dry, charred, inedible chicken. I compiled all the tips in one spot to make your grilled chicken experience outstanding. Get the recipe here…

Sesame Chicken Leg & Thigh

This one is for your skillet, and it’s basically impossible to overcook. These Asian-inspired flavors will add some excitement to your dinner table. Sweet, sour, and a little spicy. Pairs well with fermented veggies for gut health. Get the recipe here…

Is your mouth watering yet? Here’s some more detail on why bone-in chicken is a culinary and nutritional king:

Bone in chicken is more flavorful when compared to boneless cuts.

Chicken bones are filled with bone marrow. When you cook chicken with the bone in, all the flavor from the marrow spreads into the meat, leaving you with a deeper, meatier, more chicken-y flavor. 

Bone in chicken also contains more fat, since there are lots of little pieces of fat attached to the bone. When the bone is removed, so is that fat and the extra flavor and juiciness gained from the fat. 

And then there’s the skin, another reservoir of fatty flavor. I mean, is there anything better than perfectly browned, crispy, glistening skin atop your chicken?

Bone in chicken has more nutritional value, especially when the birds are pastured and fed a corn-free and soy-free feed.

Pastured poultry has been found to be more nutrient dense compared to non-pastured chicken, specifically in terms of higher levels of iron, omega 3 fatty acids (with a lower Omega 6:3 ratio), and vitamins A and E.

Bones are rich in vital micronutrients such as calcium, phosphorus, sodium, and magnesium. Bones also have a high concentration of collagen, gelatin and glycine, which are important for gut health. When you cook bone-in chicken, the resulting meat has more to offer your body.

Then, let’s add that Miller’s chicken is corn-free and soy-free. This is great for people looking to avoid or prevent common allergies or intolerances. You can learn more about our corn-free and soy-free chicken, the struggles to raise them, and the reasons why it’s important here.

Cuts of chicken with the bone in are less expensive than boneless cuts.

Why? That’s because it takes so much less time to butcher. Store bought boneless thighs, for example, can really only be done with expensive high-tech machines that only super big processors can afford. 

With some serious knife skills, you could debone 1lb of chicken thighs in about 10 minutes. But, why would you do that when it’s more nutritious and delicious with the bone in?

So, what do you think? Do you eat boneless or bone-in chicken? What are your favorite ways to eat chicken?

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