Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Skin On Chicken Thighs
Rich and savory dark meat under a skin that turns crackling-crisp when rendered properly.
Lens analyzedSkin-on chicken thighs keep the fat layer under the skin intact, which crisps in the oven or a hot pan while keeping the meat beneath juicy. They're a common call-out in recipes that want rendered chicken fat and a crackling top.
Where it comes from
Recipes started specifying 'skin-on' once boneless, skinless thigh and breast meat became the supermarket default, so cooks who want a crisp skin need to seek out the cut specifically rather than assume it's included.
Buying it
Look for skin that's smooth, unbroken, and pale yellow to golden, without tears or bruising. The package should be cold with no pooled liquid.
Storing it
Refrigerate raw thighs on a lower shelf, away from foods you won't cook further, and use them within two or three days.
Keeps about 3 days in the fridge.
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