Chicken Question

Bone in always for thighs - the bone really helps the meat stay juicy and I think adds flavor. Cheaper too!

Most folks cook bone in thighs, some of them turn in sliced breasts, and rarely you'll see drumsticks.

When I cooked the chicken on the team I liked the bonless. To me you are able to get more surface area for brining, marinaids and rubs. I also found that you are able to form the piece so that it cooks much more evenly and can shape the peices for uniformity, I did not notice a lot of moisture loss when it was brined. When my sister took over doing chicken, she pretty much took the traditional route.

http://www.thepickledpig.com/howtobbq/chicken/chicken.cfm

I think this article is one of the very best ever written on competition chicken cooking. Very informative and worth reading.