Chicken Thighs vs Breasts: Key Prep Differences You Need To Know

Alright folks, Sammy here, coming at you from my home office in Nashville – Luna, my rescue cat, is currently supervising from her favorite sunbeam, probably judging my typing speed. Today, we’re tackling a topic that seems simple on the surface but, trust me, has layers of nuance that can make or break your meal: the eternal kitchen showdown, chicken thighs vs. chicken breasts. Specifically, we’re diving deep into the prep differences. It’s not just about which one tastes better (a debate for another day, perhaps over some Nashville hot chicken – thigh meat, obviously, for me). It’s about how you *handle* them before they even hit the heat. I remember when I first moved here from the Bay Area, I was a die-hard breast fan. It was all about lean protein, quick cooking… you know the drill. But Nashville, with its incredible comfort food scene, really opened my eyes (and palate) to the glory of the thigh. And with that came the realization that I couldn’t just prep them the same way. One disastrously dry yet somehow flabby chicken thigh dish later, I knew I had to dig into the *why*. So, grab a coffee, and let’s unpack this. You’re going to learn why these two cuts, from the same bird, demand such different approaches from the moment you pull them out of the butcher paper.

We all know chicken is a staple. It’s versatile, relatively affordable, and can be incredibly delicious or depressingly bland. The difference often lies in the cut you choose and, crucially, how you prep it. Think of it like this: you wouldn’t use the same kind of paint for a delicate watercolor as you would for a robust oil painting, right? Same principle applies here. Chicken breasts are often seen as the ‘blank canvas,’ but that also means they’re less forgiving. Thighs, with their richer flavor and higher fat content, offer a bit more wiggle room but come with their own set of prep considerations. My goal here isn’t to declare a winner – because honestly, both are fantastic in their own right. It’s to arm you with the knowledge to treat each cut with the respect and specific techniques it deserves. We’ll go through everything from trimming and deboning to marinating and seasoning, exploring how these steps differ and why those differences are so darn important for the final outcome. It’s funny, as a marketing guy, I’m always looking at how things are ‘packaged’ and ‘presented,’ and in a way, prepping chicken is kind of like that – setting it up for success before the main event. Okay, maybe that’s a bit of a stretch, but you get what I mean. Let’s get into it.

This isn’t just about following a recipe; it’s about understanding the ‘why’ behind the techniques. Once you get the fundamentals of how thighs and breasts behave differently due to their composition, your intuition in the kitchen will skyrocket. You’ll start making smarter choices about which cut to use for which dish, and how to prep it for maximum flavor and perfect texture. I’ve certainly had my share of kitchen mishaps – who hasn’t? – but learning these distinctions has genuinely made me a better, more confident cook. And I’m hoping it’ll do the same for you. We’re talking about transforming your everyday chicken dishes from ‘just okay’ to ‘wow, what did you do differently?’ And sometimes, the answer is all in the prep. So, let’s stop chicken-dancing around the issue and get to the meat of it. Ha! See what I did there? Luna didn’t even crack a smile. Tough crowd.

Unpacking the Differences: Chicken Thighs vs. Breasts

Anatomy 101: The Dark Meat vs. White Meat Lowdown

First things first, let’s talk biology 101, but make it culinary. Chicken thighs are dark meat, and chicken breasts are white meat. This isn’t just a color thing; it’s about muscle function. Thighs come from the legs, which are muscles chickens use constantly for walking and standing. These active muscles require more oxygen, which is stored by a protein called myoglobin. Myoglobin is iron-rich, and that’s what gives dark meat its reddish hue (when raw) and its richer, more pronounced flavor. Think of it like the difference between a marathon runner’s legs and a sprinter’s upper body – different jobs, different muscle composition. This higher myoglobin content, along with a higher fat content interspersed within the muscle (intramuscular fat) and under the skin, means thighs are inherently more flavorful and moist than breasts. It’s a game changer, really. When I was younger, I used to shy away from dark meat, thinking it was somehow less healthy. Oh, the folly of youth and 90s diet culture! Now I realize that fat is flavor, and that extra richness makes thighs incredibly forgiving. You can accidentally overcook them a bit, and they’ll often still be juicy. Try that with a chicken breast, and you’re usually looking at a one-way ticket to Drysville. Population: you and your sad chicken.

Chicken breasts, on the other hand, come from the flight muscles. Domesticated chickens don’t do a lot of flying, so these muscles are less utilized. This means less myoglobin, hence the lighter color, and significantly less intramuscular fat. They are leaner, with a milder flavor profile. This makes them a fantastic canvas for other flavors – they’ll soak up marinades and sauces beautifully, but they don’t bring as much inherent ‘chickeny’ taste to the party. The leanness of breast meat is its superpower and its Achilles’ heel. It’s great if you’re watching fat intake, but it also means there’s very little margin for error in cooking. Overcook it by even a few minutes, and it can become tough, stringy, and dry. This fundamental difference in fat content and muscle fiber type is the absolute cornerstone of why their prep requirements diverge so dramatically. It dictates everything from how you trim them to how long you marinate them, and even the internal temperature you’re aiming for. It’s not just preference; it’s science, people! And Luna is now awake, giving me that ‘are you done with the lecture yet?’ look. Point taken, cat.

Trimming and Prepping: The Nitty-Gritty Details

So, you’ve brought your chicken home. Now what? Let’s talk trimming. With chicken thighs, especially if they’re bone-in and skin-on (my personal favorite for flavor), you’ll often find more to do. There can be large pieces of excess skin or pockets of fat that you might want to trim away. How much you trim is a personal preference and also depends on the cooking method. If I’m pan-searing for crispy skin, I’ll leave a good amount of skin but trim any really dangly bits of fat that won’t render well. If it’s going into a stew, I might be more aggressive with fat removal. For boneless, skinless thighs, the main task is checking for and removing any stray bits of cartilage or bone fragments, which can sometimes be hiding. It’s a bit of a treasure hunt, and not the fun kind. You might also find a long, thin tendon in thighs that can be a bit tough; I usually try to snip that out if it’s prominent. It’s a bit more hands-on, I find, than breast prep. There’s a certain rustic charm to it, though. Or maybe I’m just trying to romanticize trimming fat.

Chicken breasts, particularly boneless, skinless chicken breasts (BSCBs), often seem like less work upfront. They typically come pretty ‘clean.’ However, they have their own quirks. One thing to look out for is the ‘tenderloin’ or ‘tender’ – that small strip of muscle loosely attached to the underside. I usually remove it because it cooks faster than the rest of the breast and can dry out, or I save a bunch of them for a separate meal, like chicken strips. Sometimes you’ll find a bit of rib meat or cartilage attached, especially on bone-in breasts, that needs trimming. The biggest prep step for breasts, in my opinion, especially thicker ones, is often pounding them to an even thickness. This isn’t just for cutlets; it makes a huge difference for even cooking. If one end is an inch thick and the other is half an inch, by the time the thick end is cooked, the thin end is Sahara-desert dry. A few whacks with a meat mallet (or a rolling pin, or even a wine bottle in a pinch – don’t judge my Bay Area improvisations) between two pieces of plastic wrap can save your dinner. It feels a bit aggressive, but it’s a crucial step that many home cooks skip. I also keep an eye out for ‘woody breast,’ a textural issue where the breast meat is unusually hard and almost crunchy. It’s hard to detect when raw sometimes, but it’s a real bummer when you find it. Not much prep you can do for that, sadly, other than maybe choosing smaller breasts which seem less prone to it, in my experience. Is this the best approach? Perhaps not scientifically proven, but it’s my observation.

Marinades and Brines: Flavor Infusion Strategies

Now let’s talk about getting flavor *into* the chicken. Marinades are a popular choice, but thighs and breasts respond very differently. Chicken thighs, with their robust flavor and higher fat content, can stand up to, and even benefit from, more aggressive marinades. Think bold spices, acidic components like citrus juice or vinegar, and longer marination times. The fat helps to distribute a lot of those flavors and also protects the meat a bit from the acid. I’ve marinated thighs in a punchy yogurt-based tandoori marinade for hours, and they come out incredibly tender and flavorful. They’re pretty forgiving; it’s hard to ‘over-marinate’ a thigh to the point of mushiness unless you’re using an extremely acidic marinade for a very, very long time. I’m torn between a quick, intense marinade and a longer, slower one for thighs… but ultimately, it depends on the other ingredients. If the marinade is super salty or acidic, I’ll err on the shorter side, maybe 30 minutes to an hour. If it’s more oil-and-herb based, they can hang out for a good while.

Chicken breasts, however, are a different story. That lean meat is much more susceptible to the chemical ‘cooking’ effect of acids. Marinate a chicken breast in something too lemony or vinegary for too long, and the texture can go from tender to unpleasantly mushy or rubbery. I’ve made this mistake, oh, so many times, especially in my early cooking days. For breasts, if I’m using an acidic marinade, I keep the marination time short – often just 15-30 minutes. For longer flavor infusion and, more importantly, moisture retention, I’m a huge advocate for brining chicken breasts. A simple saltwater solution (and maybe a little sugar and some aromatics) works wonders. The salt helps the muscle fibers absorb and retain water, leading to a much juicier cooked breast. It’s science! The salt denatures the proteins in a way that creates more space for water molecules. It sounds complicated, but it’s dead simple: dissolve salt in water, submerge chicken, wait a bit, pat dry. It doesn’t add a ton of flavor on its own (unless you add aromatics to the brine), but it transforms the texture. For me, brining is almost non-negotiable for breasts if I’m grilling or pan-searing them. Maybe I should clarify: a quick brine, even 30 minutes, makes a noticeable difference.

Seasoning Strategies: Beyond Simple Salt and Pepper

Seasoning is more than just a sprinkle of salt and pepper right before cooking; it’s an integral part of prep. For chicken thighs, because of their richer flavor and fat content, you can be more adventurous. They can handle more complex spice rubs, bolder herbs, and more assertive flavors. The fat not only adds its own taste but also helps to carry and distribute the flavors of your seasonings throughout the meat. If you’re cooking skin-on thighs, seasoning under the skin as well as on top can create an amazing flavor experience. I love a good smoked paprika, garlic powder, and brown sugar rub on thighs before they hit the grill. The way the fat renders and mingles with those spices… chef’s kiss! You’re building layers of flavor, and thighs are the perfect base for that. It’s like they’re saying, ‘Bring it on, I can take it!’ And they usually can. This is where living in Nashville has really influenced me; the spice blends here are incredible and work so well with the richness of thigh meat.

With chicken breasts, the mantra is often ‘enhance, don’t overpower.’ Because the meat itself is milder, you want seasonings that complement it rather than mask it. Fresh herbs like rosemary, thyme, or parsley, along with garlic, lemon zest, and good quality salt and pepper, often work beautifully. If you’re pounding the breasts thin for cutlets, you’ll season them after pounding, just before breading or cooking. If you’re stuffing a chicken breast, you’ll season the pocket as well as the outside. The key is balance. Because they lack the fat of thighs, the seasonings sit more on the surface unless they’re part of a marinade or brine. This means the quality of your seasonings really shines through. I tend to use less seasoning overall on breasts compared to thighs, focusing more on precision. It’s a bit like applying makeup – with thighs, you can go for a bold, smoky eye; with breasts, it’s more about a natural, radiant look. Does that analogy work? Luna is staring at me again. Maybe I should stick to food comparisons.

The Pre-Sear Question: Building Flavor Early On

To sear or not to sear before the main cooking event? That is the question, and the answer often depends on the cut. For chicken thighs, especially skin-on ones, a pre-sear is often a fantastic idea. Searing in a hot pan before transferring to the oven or adding to a braise helps to render out some of the fat from under the skin, and crucially, it develops that beautiful, crispy skin and deep brown color thanks to the Maillard reaction. This reaction is a chemical process between amino acids and reducing sugars that gives browned food its distinctive flavor. It’s pure magic. The key to a good sear on thighs is a hot pan and, importantly, patting the skin thoroughly dry before it hits the oil. Wet skin will steam, not sear. I learned this the hard way, resulting in pale, flabby skin more times than I care to admit. So now, paper towels are my best friends when prepping skin-on thighs. That initial sear builds a tremendous flavor base for whatever comes next.

For chicken breasts, the pre-sear is a bit more nuanced. Yes, searing can develop flavor, but because breasts are so lean, there’s a higher risk of overcooking the exterior before the interior is done, or drying them out if you sear too aggressively for too long. If I’m pan-searing a breast as the primary cooking method, then obviously the sear *is* the cook. But if I’m going to bake it or use it in another dish, I might opt for a very quick, hot sear just for color, or sometimes I’ll skip it entirely if it’s going into a sauce where it will poach gently. An interesting technique I’ve been experimenting with for thicker breasts is the reverse sear: you cook the breast slowly in a low oven until it’s almost at the target internal temperature, then give it a quick, blazing hot sear at the end just for color and crust. This gives you more control over the internal doneness and reduces the risk of drying out the exterior during a prolonged sear. It takes a bit more planning during prep, but the results can be incredibly juicy. It’s about managing that delicate balance between flavor development and moisture retention, which is always the challenge with lean breast meat.

Temperature Targets: The Internal Truth for Perfect Prep

This is so crucial, and often overlooked in the prep stage, but you need to know your target end-temperature before you even start cooking. It influences how you approach everything. For chicken thighs, there’s good news: they are incredibly forgiving. While the official food safety guideline for chicken is 165°F (74°C), thighs actually benefit from being cooked to a higher internal temperature, typically between 175°F and 185°F (79-85°C). Why? Because thighs have more connective tissue (collagen) than breasts. Cooking them to this higher temperature range gives that collagen time to break down into gelatin, resulting in incredibly tender, succulent meat. If you pull thighs at 165°F, they’re safe to eat, but they can sometimes be a bit chewy or rubbery. That extra 10-20 degrees makes all the difference. Knowing this at the prep stage means you can plan for a slightly longer cooking time or a different cooking method that allows them to reach this higher temp without drying out (like braising or oven-roasting with skin on).

For chicken breasts, precision is absolutely paramount. The magic number is 165°F (74°C), and honestly, not a degree more if you can help it. Because they are so lean, every degree past this point leads to drier, tougher meat. This is where a reliable instant-read meat thermometer becomes your most valuable kitchen tool. Seriously, if you don’t have one, get one. It’s a game-changer for cooking chicken breast perfectly. During your prep, you should also consider carryover cooking. This is when the food continues to cook even after you remove it from the heat source. For chicken breasts, this can mean the internal temperature can rise another 5-10 degrees while it rests. So, I often pull my chicken breasts from the heat when they reach about 160°F (71°C), then let them rest tented with foil for 5-10 minutes. The residual heat brings them up to that perfect 165°F. Planning for this resting period and the carryover cooking is part of the mental prep. It’s a bit nerve-wracking at first, pulling it ‘early,’ but trust the process (and your thermometer!).

Boneless vs. Bone-In: How the Bone Changes Your Prep Game

The presence of a bone significantly alters the prep and cooking of both thighs and breasts. For bone-in chicken thighs, the bone acts as a conductor of heat, which can help the meat cook more evenly. It also imparts a bit more flavor and helps retain moisture. When prepping bone-in thighs, you might need to trim a bit more carefully around the bone, and you should anticipate a slightly longer cooking time compared to their boneless counterparts. Sometimes, if the recipe calls for boneless but I only have bone-in, I’ll debone them myself. It’s not as hard as it sounds with a sharp knife and a little practice, and then I have bones to save for making stock! Waste not, want not – that’s a mantra I try to live by in the kitchen. The prep here is less about removal and more about accommodation for that lovely bone.

Similarly, bone-in chicken breasts (often sold as ‘split chicken breasts’) offer advantages in terms of flavor and moisture retention compared to boneless. The bone and often the skin (if present) provide a buffer against overcooking. Prep for bone-in breasts might involve removing any large flaps of skin or fat, and sometimes trimming away rib bones if they’re particularly jagged. They take longer to cook than boneless breasts, so that’s a key consideration during your meal planning and prep. I think bone-in, skin-on breasts are vastly underrated. They can be incredibly succulent if roasted properly. People often shy away because they seem more complicated, but the prep isn’t much more involved, and the payoff in taste and texture can be huge. It’s a different eating experience, for sure, more substantial, more… satisfying, in a way.

Prep for Specific Cooking Methods: Tailoring Your Approach

How you plan to cook your chicken dramatically impacts the prep. Let’s take grilling. For chicken thighs, especially skin-on, they are superstars on the grill. The fat renders, the skin crisps, and they can handle the direct heat pretty well. Prep might involve a flavorful rub and ensuring the skin is dry. For chicken breasts on the grill, it’s a higher-stakes game. They dry out so easily. Prep here is critical: pounding to an even thickness is a must, and brining is highly, highly recommended. I also usually opt for indirect heat for most of the cooking time, maybe with a quick sear at the end. The prep is all about mitigating that risk of dryness.

What about braising or stewing? Chicken thighs are the undisputed champions here. Their connective tissue breaks down beautifully over long, slow cooking, making the meat incredibly tender and the sauce rich. Prep is minimal: trim excess fat, maybe give them a quick sear for color, and into the pot they go. Chicken breasts, on the other hand, can become stringy and dry in a long braise. If a recipe calls for chicken in a stew and I only have breasts, my prep involves cutting them into bite-sized pieces and adding them much later in the cooking process, just long enough to cook through. This ensures they stay tender.

Then there’s stir-frying. Slicing is key here. Chicken thighs can be a bit trickier to slice thinly and uniformly due to their irregular shape and the way the grain runs, but their flavor is fantastic in a stir-fry. You just need a bit more patience during the slicing prep. Chicken breasts are generally easier to slice neatly against the grain for stir-fries. A popular prep technique for breast meat in stir-fries is velveting – coating the sliced chicken in a mixture often containing cornstarch, egg white, and rice wine before frying. This gives it a wonderfully tender, almost silky texture. It’s an extra prep step, but totally worth it for authentic-tasting results. Is this the best approach for all stir-fries? Maybe not, but for many, it’s a game-changer. I learned this technique back in the Bay Area, with its amazing Asian food scene, and it’s stuck with me.

The Cost and Convenience Factor: Does It Influence Prep?

Let’s be real, budget and time often play a big role in our choices. Chicken thighs are generally more budget-friendly per pound than breasts. This is a huge plus for many of us. However, if you’re buying bone-in, skin-on thighs and your recipe calls for boneless, skinless, you have to factor in the prep time to debone and skin them yourself. Or, you can buy boneless, skinless thighs, which are more expensive than bone-in but often still cheaper than breasts. I find that even boneless, skinless thighs can sometimes require a bit more trimming of fat or connective tissue than boneless, skinless breasts. So, there’s a trade-off: lower cost, potentially a bit more prep labor. For me, the flavor and forgiveness of thighs often make that extra few minutes of prep worthwhile. Plus, as I mentioned, those bones and skin can go into a stockpot – so it’s like a bonus ingredient!

Chicken breasts, especially the boneless, skinless variety, are often marketed as the ultimate convenience food. They’re typically pricier, but they usually require less trimming and are more uniform in shape, which can speed up prep if you’re just cubing or slicing. This convenience factor is undeniably appealing, especially on busy weeknights. However, as we’ve discussed, their leanness means they require more careful prep in other areas (like pounding, brining, or precise marinating) to ensure they don’t dry out. So, while they might save you time on trimming, you might need to invest that time elsewhere to get the best results. It’s a classic cost-benefit analysis, isn’t it? Sometimes I’ll gladly pay a bit more for BSCBs if I know I’m short on time and need something I can quickly pan-sear after a brief marinade. Other times, I’ll opt for thighs and enjoy the process of prepping them for a slow-cooked, deeply flavorful dish. It’s all about context.

Beyond the Cut: Mindset and Expectation in Your Prep

This might sound a bit philosophical for a blog post about chicken, but I think our mindset and expectations play a role in how we approach prepping different cuts. With chicken thighs, there’s an inherent understanding (or at least, there should be!) that you’re working with a richer, more forgiving piece of meat. The prep feels more… rustic, perhaps? A little imperfection in trimming is fine. You’re leaning into the fat, the flavor, the slightly more ‘chickeny’ essence. There’s less anxiety, I find, when prepping thighs. They’re like the comfortable, reliable friend in the chicken world. You know they’re going to deliver, even if you’re not super precise. This allows for a more relaxed approach to prep, which can be quite enjoyable. It’s like, ‘Hey, I’m a chicken thigh, I’ve got this.’ And they usually do.

Prepping chicken breasts, on the other hand, can sometimes feel like a pursuit of perfection, which can, oddly enough, induce a bit of anxiety. Is it just me? Because they are so prone to drying out, there’s often more pressure to get everything ‘just right’ – the pounding, the brining, the exact cooking temperature. The margin for error feels smaller. Maybe it’s because breasts are so often positioned as the ‘healthy,’ ‘lean’ option, there’s this underlying expectation that they should be flawless. This can make the prep process feel a bit more clinical or high-stakes. It’s like you’re a surgeon, carefully ensuring every step is perfect to avoid a culinary casualty. I think recognizing this psychological aspect can actually help. If you know breasts require more care, you can build that into your prep time and mindset, approaching it with focused attention rather than hurried frustration. And sometimes, you just have to accept that even with the best prep, a chicken breast might not be as mind-blowingly juicy as a thigh, and that’s okay too. They serve different purposes.

Final Thoughts: Choosing Your Chicken Wisely

So, there you have it – a rather deep dive into the prep differences between chicken thighs and breasts. As you can see, it’s not as simple as just grabbing a pack of chicken and winging it (pun absolutely intended). Each cut has its own personality, its own strengths, and its own demands when it comes to preparation. Thighs are flavorful, fatty, and forgiving, welcoming bold treatments and higher cooking temperatures. Breasts are lean, mild, and magnificent when handled with care, benefiting from techniques like brining and precise temperature control to maintain their moisture.

Understanding these distinctions isn’t about crowning one cut superior to the other. It’s about empowering you to make informed choices in the kitchen. It’s about knowing how to bring out the best in whichever piece of chicken you’ve chosen. My journey from a breast-only believer to a thigh enthusiast (while still appreciating a perfectly cooked breast, mind you) has been paved with a lot of learning, a few tasty mistakes, and a growing appreciation for the nuances of good cooking. It’s funny how something as seemingly mundane as prepping chicken can actually teach you so much about food science and technique. Maybe I’m overthinking it, but that’s kind of my jam. I hope this breakdown helps you approach your next chicken dish with a newfound confidence and a clearer strategy. What’s your go-to cut, and has your prep changed over time? I’d love to hear about it. For now, Luna is signaling it’s dinnertime (for her, anyway), so I better wrap this up.

FAQ

Q: Is it always necessary to remove the skin from chicken thighs before cooking?
A: Absolutely not! In fact, chicken skin is a major source of flavor and helps keep the thigh meat moist during cooking. If you’re pan-searing, roasting, or grilling, crispy chicken skin is one of life’s great pleasures. Prep for skin-on thighs involves patting the skin very dry to help it crisp. If you’re making a low-fat dish or a stew where crispy skin isn’t the goal, then you might choose to remove it. But for most applications, I say leave it on and enjoy!

Q: Why do my chicken breasts always turn out dry, even if I marinate them?
A: Ah, the classic dry chicken breast dilemma! While marinades can add flavor, they don’t always guarantee juiciness, especially if the marinade is very acidic (which can ‘cook’ the outside) or if the breast is overcooked. The biggest culprits for dry breasts are overcooking and uneven thickness. Try brining your breasts for 30 minutes to an hour before cooking – this helps them retain moisture. Also, pound thicker breasts to an even thickness for more uniform cooking. And most importantly, use a meat thermometer and pull them from the heat at 160-162°F, letting them rest to reach 165°F. It really makes a difference.

Q: Can I use chicken thighs and breasts in the same recipe, like a stir-fry or a casserole?
A: You can, but you need to be mindful of their different cooking times and textures. Thighs take longer to become tender than breasts. If you’re using both in something like a stir-fry, you could add the sliced thighs first to give them a head start, then add the sliced breasts later. In a casserole, breasts might become dry by the time thighs are perfectly cooked. One strategy is to cook them separately to their ideal doneness and then combine them, or ensure the breasts are added towards the end of the cooking process. It’s doable, just requires a bit of strategic prep and timing.

Q: What’s the best way to prep chicken for weekly meal prepping?
A: This depends on how you plan to use the chicken! For versatility, you could cook a batch of chicken thighs (roasted or pan-seared) as they hold up well to reheating and stay moist. You can shred or dice them after cooking for salads, tacos, or bowls. If you prefer chicken breasts, brining and then poaching or baking them until just done is a good approach. Slice or dice after they’ve cooled. You can also pre-marinate portions of either cut in freezer bags, so they’re ready to cook fresh during the week. Just remember that breasts are more prone to drying out when reheated, so be gentle (e.g., reheat in a bit of broth or sauce).

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    title   = {Chicken Thighs vs Breasts: Key Prep Differences You Need To Know},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/chicken-thighs-vs-breasts-prep-differences-revealed/}
}