Bone-in, skin-on chicken thighs are versatile pieces of chicken for dark meat lovers. Because they're bone-in and skin-on, they stay juicy and flavourful when cooking and are a little more forgiving than white meat if overcooked. Our chicken thighs are from our friends at Marc Caron Farms who raise their chickens without hormones or steroids and hand-cut each piece. They air-chill their chicken because retains more flavour, has a better texture, is better for the environment, and doesn’t shrink when you cook them. The choice between bone-in, skin-on thighs over boneless, skinless often comes down to preference. If you're indifferent, opt for bone-in, skin-on when grilling, or making stocks or stews.

COOKING TIP: Although these thighs work great in the oven, we prefer them on the grill. The bone keeps the meat together and the skin keeps it from drying out. Rub some oil on the skin, sprinkle on your favourite seasoning, and grill them until the internal temp reaches 165°F. If you want to cook them in the oven, oil and season them the same way and cook them at 400°F for about 40-45 minutes.