Your guide to cuts of chicken

Your guide to cuts of chicken

Chicken is one of the most versatile meats you can cook with. Mild in flavour and tender in texture, chicken works well in just about any recipe you can think of. Although chicken breasts are arguably the most popular cut, there are so many ways to use all of the amazing cuts of chicken once you know what to do with them.

Whole Bird

The most economical way to use chicken is to cook up the whole bird and enjoy it over a few days or a week. Once cooked, chicken meat can be added to sandwiches, salads, soups, stews or reheated in just about any way you like. Plus, the bones and carcass are easily used to make a delicious stock that you can use it many more meals to come.

Breasts, Boneless Skinless

Lean and versatile, the boneless and skinless chicken breast is the most popular cut of chicken, however, it also has the opportunity to be the driest. Cook them whole or in strips, slow cooked, poached, baked, grilled or fried, but be sure to add lots of flavour and moisture to ensure they don’t become tough and rubbery.

Thighs, Boneless Skinless

Arguably the tastiest cut of the chicken, thighs have a combination of darker and lighter meat that provides a depth of flavour. Due to their size, boneless chicken thighs cook incredibly fast on the grill or roasted in the oven for a quick and easy meal.



If you love ¼ chicken dinner, this is the cut for you! Legs are the combination of thighs and drumsticks that have not been separated, providing a larger portion and more cooking area. Not only do they look great served whole, but cook well on the BBQ, grill or roasted low and slow in the oven.


Drumsticks are the shins of the chicken or the smaller part of the leg cut. Similar to wings, they come with a bone and skin and work well on the grill or oven. Marinated in a rich sauce, they are an inexpensive cut that can feed a crowd.


Chicken wings are a pub classic or perfect game-day dish. They have richer and darker meat, similar to drumsticks and thighs, and work well roasted, grilled, barbecued or fried. If you are looking for a lighter way to serve them, they also cook very well roasted in the oven until their skin is golden and crisp.