Should I cut fat off chicken thighs?

Should I cut fat off chicken thighs?

Many cooks don't bother with trimming the excess fat and skin from chicken thighs. … You'll see a section of yellow fat that needs to be excavated with your paring knife. There's also a strip of fat just under the skin that's on the flesh of the chicken that can be scraped off with your knife.

Is it better to cut chicken before or after cooking?

One other reason to cut before cooking is that marinades and seasoning penetrates a bunch faster with all that opened surface area. Usually cut chicken is intended to offer more surface area to stick on some flavor.

Do you trim boneless skinless chicken thighs?

Bone-in, skin-on thighs are a staple in every butcher case. … Even if you're leaving the skin on, you'll want to trim any skin that extends farther than the edges of the chicken thigh. This is also the time to remove any excess fat from the underside of the thigh.