Raw chicken kind of creeps me out, which is one reason that I usually cook with breasts. I've made some nice dishes using the boneless skinless thighs, including one that's grilled with a spice rub, then shredded and mixed with barbecue sauce. I serve it in tacos with lime cilantro slaw and chipotle cream.
The question I have is: how much trimming do you do of the thighs? It seems like there is fat (and other stuff you don't get with breasts) that should be trimmed off. But then it seems like I'm doing too much work for something that's already boneless and skinless. Thanks for your help!