Boneless, skinless chicken breasts have won the U.S. over thanks to their lean nutritional profile. Their lower fat content, however, also makes them challenging to cook. Just a minute too long and they have a tendency to become overcooked and dry. Many chefs tout the best alternative, chicken thighs.

Chicken thighs (and chicken breasts), always taste better and remain juicier when cooked on the bone, but for convenience, consider boneless, skinless chicken thighs. Not only are they ideal for any cooking method, but they can withstand longer cooking time and higher temperatures and still remain moist and succulent thanks to their slightly higher fat content. Try chicken thighs, with or with out their skin and bone, for braising, slow cooking, on the grill or in the broiler, or in soups and stews. To remove fat and calories, remove the skin just before eating.

Almost always less-expensive than boneless, skinless chicken breasts, chicken thighs are an economical choice for summer grilling. They taste wonderful rubbed or marinated, threaded on kabobs, or doused in barbecue sauce. Whether you like chicken stir-fried, pan-fried or Southern-fried, remember to look for boneless, skinless chicken thighs the next time you shop in the Meat Department.