I think that boneless, skinless chicken thighs may just be the perfect meat. They're inexpensive; even responsibly-raised meat is only a few dollars a pound. They cook quickly, and they have a melting, tender texture no matter what you do to them. I've roasted, grilled, and pan-fried chicken thighs, and they are always quick, easy, and delicious. Here's one recent recipe for a quick weeknight dinner: Spicy, piquant chicken thighs coated with a mix of miso, ginger, and chili paste. I have another recipe for spicy chicken thighs that I love to make for big dinner party crowds — it has coriander and cumin, along with hot peppers and tomato paste. This recipe leans more on Asian pantry staples like miso, ginger, sesame oil, and rice vinegar. If you have a small chopper or food processor the paste comes together in a flash. If you don't have a chopper, then finely grate all the ingredients and mash or whisk them together. Overall, this is a tangy, slightly sweet and salty recipe with a pleasant kick of heat from the chili sauce. I love chicken thighs; they are just so forgiving, and take so well to so many different types of seasonings. I am not a huge fan of really dark meat; I don't like drumsticks nearly so much. But I find that most chicken thighs, especially when they are boneless, taste only slightly darker, and have so much more flavor and a much better texture than chicken breasts.