Chicken Thigh or Chicken Breast: What's the Difference?

Chicken breast and chicken thigh come from the same bird, but in the kitchen they could hardly be more different. Choosing the right one for the dish is the easiest way to better chicken.

Chicken Thigh

The thigh is dark meat. It comes from the leg, a muscle the bird uses all day, so it has more fat, more connective tissue and much more flavour than the breast. That extra fat makes it forgiving. Cook a thigh a few minutes too long and it is still juicy.

Thighs come in a few forms:

• Bone-in, skin-on: the best for roasting and the barbecue. The bone keeps the meat moist and the skin crisps up.
• Thigh fillets: boneless and skinless, quick to cook, and perfect for curries, stir-fries, kebabs and the grill.
• Marylands: the whole leg, thigh and drumstick together, ideal for roasting or braising.

Thighs love marinades, spice rubs and sauces. Try them in our creamy garlic butter chicken thighs.

Chicken Breast

The breast is white meat. It is lean, mild and tender, with a fine texture. Its weakness is that it has very little fat to protect it, so it goes from juicy to dry quickly once it passes the right temperature.

Breast is great for:

• Schnitzels and crumbed chicken
• Poached chicken for salads and sandwiches
• Quick pan-fried dishes with a sauce

How to Keep Breast Juicy

• Even it out. A breast is thick at one end and thin at the other. Butterfly it or gently flatten it between two sheets of baking paper so it cooks evenly.
• Salt it ahead. Even 30 to 40 minutes of dry brining helps it hold its juices.
• Use a thermometer. Take it off the heat as soon as the thickest part reaches 75°C.
• Rest it for 5 minutes before slicing.

The Same Safety Rule for Both

All chicken must be cooked to 75°C in the thickest part, with juices that run clear. Thigh meat stays tender well beyond that. Breast does not, which is why the thermometer matters most for breast.

Keep raw chicken on the bottom shelf of the fridge, use a separate board for it, and wash your hands and knives after handling it.

Which Should You Choose?

• For flavour, the barbecue, curries and slow cooking: thigh.
• For schnitzel, salads and lean, quick meals: breast.
• When you are not sure: thigh. It is very hard to get wrong.

The free Chicken Guide shows every cut on the bird. Ask at the counter and we'll fillet, butterfly or crumb to order.