When it comes to grilling meat, it’s hard to beat boneless, skinless chicken thighs. The nature of the cut makes it ...

Add 1½ lb. skinless, boneless chicken thighs or breasts, thinly sliced against the grain into bite-size strips, in an even layer, and season with kosher salt and freshly ground pepper.

Preparation 1. In a small bowl, combine sugar, chili powder, paprika and salt. 2. Place the chicken thighs on a rimmed baking sheet and sprinkle half the spice rub evenly over the chicken.

While people have probably boned and skinned chicken thighs for as long as we’ve been eating chicken, the U.S.D.A. began reporting prices for this particular cut in 2003, and the demand for ...