Boneless Chicken Thighs (Skin-On)

Boneless, skin-on chicken thighs are the cut professional cooks reach for. The skin crisps up beautifully under high heat; the dark meat underneath stays juicy. Cast-iron sear them skin-side down for 8 minutes until the skin is glass-crisp, flip, finish 4 minutes more. Or marinate and grill. Or braise them in tomato and white wine. You can't go wrong.