Chicken: All Parts and Styles

Everything you’ve ever wanted to know about cooking with the whole bird (plus 50 recipes for inspiration).
Published August 18, 2022

Interested in going beyond simple chicken breast prep? Look no further, because we’ve collected our best low calorie, low Points chicken recipes and cooking tips that feature every part of this versatile bird. Breasts, thighs, sausages, and ground chicken are just some of the types of chicken you will find featured below, in addition to advice on preparing, seasoning, storing, and making the most out of each cut of meat.

Chicken Breasts

The fact that skinless chicken breasts are one of our most popular ZeroPoints foods is no surprise, considering how versatile this high-in-protein and low-in-fat ingredient truly is. You have two options when preparing this cut of chicken, either bone-in or boneless breasts. Bone-in chicken breasts are moist, flavourful, and tend to cook more evenly—just make sure you give the breasts a few minutes of extra time in the oven or on the grill.

Boneless chicken breasts are convenient but can sometimes fall on the dry side if not prepared properly. Zippy marinades containing acidic ingredients such as yogurt, buttermilk, and/or citrus juice will go a long way towards ensuring a moist and flavourful end result.

Skinless Chicken Thighs

Chicken thighs are labelled as dark meat, which makes them extra-juicy and extra-flavourful (not to mention almost fail-proof, making them a good option for beginner home cooks). Depending on whether the chicken is bone-in or boneless, chicken thighs have a value of 2 to 5 Points. Chicken thighs contain more fat than chicken breasts, which makes them ideal for slow cooker stews, braises, and soups.

Chicken Sausages and Hot Dogs

Chicken sausages and hot dogs are the perfect blank canvas for all kinds of condiments. From relish to grilled peppers to salsa, the sky’s the limit when it comes to dressing up your dog or sausage. For juicy, flavourful results, try grilling the sausages or simmering them in hot water (or other liquid).

Rotisserie Chicken

Whether made in your own oven or conveniently store bought, rotisserie-style chicken is the ingredient that keeps giving—a single chicken can provide the base for several meals. When storing the chicken in the refrigerator, keep the skin on until just before serving to help keep the poultry moist and flavourful. Breast meat from a rotisserie chicken is considered a ZeroPoint food for some, as long as the skin is removed before eating. Rotisserie chicken can be stored in the fridge for up to four days, the leftover carcass (bones included) is ideal for making chicken stock.

Ground Chicken

To be considered a ZeroPoint food for some, ground chicken must be labelled “breast” or “extra lean” (which means it contains 2% fat or is 98% fat-free). As a rule, ground chicken tends to be on the drier side when cooked. To prevent this from happening, cook the chicken over a lower temperature and be sure to add wet ingredients such as broth or stock, yogurt, tomato sauce, and soy sauce/tamari in addition to generous amounts of herbs and spices.