If you’re a chicken fan, you may have noticed that many, if not most, of the recipes on the CHEF iQ App feature thighs. They appear in recipes from all kinds of cuisines, from Chicken Tikka Masala to Greek Chicken and Rice to Chicken Teriyaki. We sear thighs to crispy-skin perfection in our Pan-Seared Chicken Thighs, pressure cook them until fall-apart tender in Honey-Ginger Pulled Chicken, and simmer them in a tangy sauce in our Braised Chicken Thighs with Green Olives.

Why do we opt for thighs so frequently? To start, they have more flavor than chicken breasts. When they are skin-on, the thinner thighs have a better meat-to-skin ratio, too. But perhaps their greatest advantage is that their dark meat stays tender and moist, even when cooked over high heat or for a long period of time. Chicken thighs usually come one of two ways: boneless and skinless or bone-in and skin-on. Boneless, which can usually be subbed in any recipe calling for boneless breast, is perfect for skewering and for recipes in which you cut the meat up, like in our Chicken Noodle and Chicken Tortilla soups. Pro tip: When used in soups, thighs, unlike breasts, don’t give up all their flavor to the broth and so contribute chicken-y flavor with every bite.

Boneless thighs also leave chicken breast in the dust when it comes to being fried, like in our Cajun Fried Chicken Sandwich. The natural nooks and crannies in the chicken thigh hold the crisp coating in a way that makes every bite crunch. Bone-in, skin-on thighs, meanwhile, are especially delicious when seared in our 30 Garlic Clove Chicken. That said, if you have the patience to debone a skin-on chicken thigh, or have a market that sells them, they make for an incredible meal. You’ll get that crackly skin without having to eat around the bone. With all of this goodness, it’s hard to believe that chicken thighs cost less than chicken breasts.

But now that you know, it’s time to try the thigh!