I can’t understand the ubiquity and popularity of boneless, skinless chicken breasts.  Sure they’re pretty and trim and featured in countless recipes for quick dinners.  But they’re also expensive, especially organic ones, and can be tricky to cook well due to their uneven thickness and negligible fat content.

The boneless, skinless chicken thigh, though something of an ugly duckling among chicken parts, is the unsung heroine of the weeknight kitchen.  Thighs are versatile (as good grilled or broiled as they are braised) and forgiving (they won’t dry out if you leave them marinating an extra day or cooking a few extra minutes).  They’re cheap.  They freeze well.  And the kids love them!  Thighs stand up well to strong flavors and high heat, and I think this simple preparation shows them at their best:

Broiled Chicken Thighs

Yield: at least 4 servings

8 boneless, skinless chicken thighs

1/4 c. soy sauce (I like the flavor of tamari, plus it’s gluten-free)

1/4 c. brown sugar

1 large orange, juiced (about 1/4 c.)

Combine soy sauce, sugar, and juice in a mixing bowl or zip-top plastic bag and stir to dissolve sugar.  Add chicken, cover bowl or seal bag, and let marinate in the refrigerator for a few hours or (even better) overnight.

Preheat broiler.  Drain chicken and discard marinade.  Arrange chicken on a lightly oiled broiler pan and broil about 4 minutes on each side, until nicely browned and cooked through.

The whole family likes this with white rice and steamed sugar snap peas.  Enjoy!