Side by side
Thigh
Dark meat · cuisse · momo
A standing muscle, built from slow-twitch fibre packed with myoglobin and fat. That gives it far more flavour than the breast and a much wider margin for error — it stays juicy well past the safe temperature, which is why almost every braise, curry and grill recipe quietly prefers it.
Boneless and skinless is convenient, but bone-in skin-on cooks juicier and costs less per kilo.
Oyster
Sot-l'y-laisse · solomillo de pollo
Two coin-sized nuggets sitting in hollows on the back, either side of the spine. They are the most tender and best-flavoured meat on the entire bird and there are only two per chicken, which is why the French name translates roughly as "the fool leaves it there".
Turn a roasted chicken over before carving and scoop them out with a spoon — they are hidden from above.
Which one to buy
- Better forThigh : Oyster
- BraisingThigh92 : —
- GrillingThigh90 : —
- FryingThigh84 : —
- RoastingOyster— : 92
- SkewersOyster— : 80
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.