I'm with you, I do it but I don't like it. that's why I developed a renewed appreciation for the more plain tasting white meat--less work.

I remove only the large strips or clumps that are usually on the edges or attached to the extra skin. Doesn't take long to do that part.

Kitchen scissors are what I use, but it still takes quite a long time because I get all of the fat - inside and out.

I don't try to get it all, just the obvious areas, a good percentage of the fat. I spend maybe 10-15 min on about 8 boneless thighs? Rather than flawlessly healthy food, we aim more for smaller portions these days. We may be getting a little fat with our protein, but filling our plates with less food overall.

I do trim chicken thighs and the easiest way I've found is do with kitchen scissors.

Buying organic thighs has proven to be appreciably less work, and very much worth the extra cost.

Mostly, when I prep thighs, I'm looking to go through and make sure there's no pieces of cartilage. I do trim larger pieces of fat, but don't try to remove it all.

As I said in another thread, I don't like thighs. Too greasy.

I love the flavor of chicken thighs in a long braise. So much more flavor -- I just do the light trim as noted and then skim any excess rendered fat.

I buy organic thighs and the fat is noticeably less than regular. Also, I just cut off anything overly chunky. If I want a fatless product, I use breasts.

I cut off the big clumps and don't worry about the rest. Eating some fat is just fine. We (humans) evolved to eat fat..

We didn't, however, evolve to eat lots of sugar, which is the main thing I try to limit.

I like both white and dark meat, but dark is so much easier to cook.

I agree with John, I cut off the big clumps. I'm not worried about eating some animal fat. We really have got to get that idea of "fat is what makes you fat" out of our heads once and for all! It is simply not true!

Looking forward to cooler weather, (not really), when we make our favorite braised thigh dish. The skin pulls off easily, especially if partial frozen. I just snip or cut off excess fat. The soft fatty bits are much different than say the gristle fat on a steak.

Like mentioned, we don't mind a tiny bit in the braising liquid as it melts off and becomes the 'butter' in the dish and richens it. I don't use any other fats or oil.

Not sure what your recipe is but maybe you could trim it lightly without all the effort you give it, the PITA part, then simmer them in water for 10 min to melt off the fat. Drain and rinse, then continue with your recipe taking into consideration the partial cooking time. All the fat will melt off into the heated water.

Thighs are not at all greasy when braised. I never cared much for thighs for years but love the flavor now. Prefer it over the white meat.

A whole roasted organic chicken i like the breast meat fine. Not pumped up with salt water so does not dry out. I agree the thighs can be a bit greasy in that recipe.

I also agree that small amounts of fats are not the enemy. It is excess sugars, processed foods and big portions.

Not sure if this post is about calories from the fat though. Thighs are the best in price and the most flavor. AND can be greasy in some recipes.

Recipe for your braised thighs? TIA

We've been eating thighs more this year than before. I convinced hubby to try them in a few of my recipes and he's a partial convert. He'll never like them better than boneless breasts. They aren't cheap though. I don't buy the argument that they're much cheaper than bl/sl breasts. They're easily $4.99/lb.

On the weekend I made one of our favourite thigh recipes. Marinated in yogurt and red wine vinegar and some spices that were heated to release their flavour and aroma. Cumin, curry, garlic powder, etc. Then either grilled or baked. I baked them at 400° and they were wonderful. I used parchment paper and the marinade that was left on the chicken burned to the bottom, next time I'll line the pan with foil.

Here's a recipe for Aleppo Chicken Kebobs. Wonderful yogurt-based marinade that is easy to make ahead and even freeze in vacuum sealed bags.

I also do a Peruvian chicken kebob which uses the recipe from America's Test Kitchen. Instead of rubbing on a whole roast chicken, I use as a marinade on the chicken thighs and vegetable.

I'm a convert, too. Never liked "dark meat", but now I see thighs as incredibly flavorful and versatile.

Like Jasdip, I've come late to the "thigh" party and I'm having trouble bringing DH along. My favorite way to use them is Ann_t's Chicken with Tomatoes and Olives. While Ann uses a whole chicken, I just use thighs. It has to be one of my favorite dishes!

I also use chicken thighs for Simply Recipes' Slow Cooker Shredded Chicken Taco Meat. It made great tacos.

I, too, only cut off the large chunks of fat on the edges of the the thigh.

Although I prefer chicken thighs in any dish that takes extended cooking, I do not want them in my chicken salad. White meat only for chicken salad.