0n (06 Jun 08) TOM WALKER wrote to MARK LEWIS...

ML> CH>  The thighs are great for marinader/grilling.. you can take the
ML> CH> skin off to reduce fat.

 TW> ML>if they are cooked "properly", you can keep the
skin on them, keep
 TW> the flavo ML>keep the juiciness, and still be rid of the fat ;)

 TW> NOT SO. The skin is high in FAT and it is COOKED "into"
the Chicken no
 TW> matter how you do it. The only way to avoid the Skin Fat is to Remove
 TW> it.
 TW> Now it doews make the chicken jucier but the juct is HIGH i nFAT.

 That's what I do. Take the skin off.

cind

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