Chicken breast vs thigh fillet: Which is juicier? Here's how to cook it properly

foto: Freepik/8photo

Many people don't realize this difference, but the way they cook it can affect the final result of the dish.

Brilio.net - When talking about chicken fillets, the two most frequently chosen parts are the breast and thigh. Although both come from chicken, both have different characteristics, flavors, and cooking methods. Many people are unaware of these differences, even though the way they are cooked can affect the final result of the dish. Let's take a look at BrilioFood's discussion from various sources about the advantages and disadvantages of each part and provide tips for cooking chicken fillets so that they remain juicy and delicious.

1. Chicken breast fillet

- Pros: Chicken breast fillets are known for being lean (low-fat) and high in protein. This makes them a popular choice for those looking to maintain a healthy diet.

- Cons: Due to its low fat content, chicken breast often becomes dry if cooked for too long or at too high a temperature.

2. Chicken thigh fillet

- Pros: Chicken thigh fillets are juicier because they contain more fat than breasts. This makes them more flavorful and tend to be more tender when cooked.

- Cons: The higher fat content also means that chicken thighs can feel heavier and higher in calories.

To keep chicken breast fillets juicy and not dry, there are several techniques that can be applied:

1. Marinate

Marinating chicken before cooking can help add moisture. Use a mixture of oil, acid (such as lemon juice or vinegar), and seasonings to penetrate the meat.

2. Cooking at low temperature

Cooking at a lower temperature for a longer period of time can help keep the meat moist. Using methods such as slow cooking or sous-vide is highly recommended.

3. Use of meat thermometer

Ensuring that the internal temperature of the chicken reaches 75C (165F) will help ensure the meat cooks through without losing moisture.

Material:
- 300 grams of chicken breast fillet
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp lemon juice
- Additional spices (such as rosemary or thyme) to taste

How to make:
1. Marinate: Mix olive oil, lemon juice, salt, pepper and additional seasonings in a bowl. Place the chicken breast fillets in this mixture and let them sit for at least 30 minutes.

2. Heat the Pan: Heat a non-stick pan over medium heat.

3. Cook the Chicken: Place the chicken in the pan and cook for 5-7 minutes on each side until cooked through and golden brown.

4. Rest: After cooking, let the chicken rest for a few minutes before slicing to retain moisture.

For chicken thigh fillets, it is important to cook them the right way so they are not too oily:

1. Remove skin

If using skin-on thighs, consider removing the skin before cooking to reduce excess fat.

2. Be precise in cooking

Use baking or boiling methods to reduce oil use when cooking.

3. Absorbs excess oil

After cooking, drain the chicken thighs on kitchen paper to absorb excess oil.

Material:
- 300 grams of chicken thigh fillet
- 2 tbsp teriyaki sauce
- 1 tbsp sweet soy sauce
- 1 clove of garlic, finely chopped
- Salt and pepper to taste
- Sufficient cooking oil

How to make:
1. Marinate: Mix teriyaki sauce, sweet soy sauce, garlic, salt, and pepper in a bowl. Add the chicken thigh fillets to this mixture and let it sit for at least 30 minutes.
2. Heat the Pan: Heat a little oil in a pan over medium heat.
3. Cook the Chicken: Place the chicken thighs in the pan; cook for 6-8 minutes on each side until cooked through.
4. Drain Excess Oil: Once cooked, remove the chicken thighs and drain on kitchen paper to absorb excess oil.

Chicken breast and thigh fillets can be used in various interesting menus:

- Chicken Breast Menu: Grilled chicken salad with fresh vegetables or grilled chicken breast sandwich with mayo sauce.

- Chicken Thigh Menu: Stir-fried chicken thighs with mixed vegetables or rich chicken thigh curry.

(brl/tin)