I’ve always preferred white meat to dark meat when it comes to chicken. And I wasn’t alone. It used to be that boneless, skinless chicken breasts were the top selling chicken part to consumers. Recently, dark meat (thighs and legs) has commandeered a sizable portion of white meat’s market share. Thighs had always been the budget-conscious consumer’s first choice, but that too has changed. As thigh meat has gained in popularity, its price has soared. The shift towards dark meat is a result of its richer flavor and an increase in the popularity of other cuisines that tend to use dark meat chicken over white meat chicken.

Nutritionally, dark meat got a bad rap when it was compared to white meat due to its higher calorie and fat contents. Turns out, the difference between the two kinds of chicken meats is relatively small. Dark meat is richer in nutrients than white meat and it contains more iron and zinc. Thighs and legs tend to be juicier than breast meat, which is why it does better than white meat when it is cooked on the grill. As you probably guessed, this chicken recipe features thighs of the boneless & skinless variety.

Garlic-Ginger Chicken

Garlic-Ginger Chicken Thighs (adapted from Guy Fieri via foodnetwork.com)  Total Time: 25 minutes, Prep: 15 minutes, Cook: 10 minutes, Yields: 6-8 servings

Ingredients:

• 1 small, thinly sliced red onion
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled ginger
• 1/4 cup soy sauce
• 1/4 cup orange juice
• Freshly ground pepper

Directions:

Combine the onion, garlic, ginger, soy sauce, juice, and 1 teaspoon pepper in a large resealable plastic bag. Add the chicken pieces. Seal and shake the bag to coat the chicken with the marinade. Refrigerate it for at least 1 hour, and up to 8 hours.

Combine all the ingredients in a bag to marinate the chicken.

Preheat the grill to medium-high and oil the grate. Grill the chicken on the first side until it is marked, about 5 minutes. Flip the pieces and continue to grill until the chicken is cooked through, about 5 more minutes. Let the thighs rest 5 minutes before serving.

Serve this flavorful chicken with your favorite sides.

Go for the dark meat on this one!  ~Linda

Garlic-Ginger Chicken Thighs (adapted from Guy Fieri via foodnetwork.com)  Total Time: 25 minutes, Prep: 15 minutes, Cook: 10 minutes, Yields:6-8 servings

Ingredients:

• 2 pounds boneless chicken thighs
• 1 small, thinly sliced red onion
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled ginger
• 1/4 cup soy sauce
• 1/4 cup orange juice
• Freshly ground pepper

Directions:
Combine the onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Add the chicken pieces. Seal and shake the bag to coat the chicken with the marinade. Refrigerate for at least 1 hour, and up to 8 hours.

Preheat a grill to medium-high and oil the grate. Grill the chicken on the first side until it is marked, about 5 minutes. Flip the pieces and continue to grill until the chicken is cooked through, about 5 more minutes. Let the thighs rest 5 minutes before serving.