Chicken thighs, like the more expensive boneless, skinless breast, provide a culinary blank canvas that adapts easily to virtually any combination of seasoning sauces or braises. And they are simple to prepare. They sometimes come skinless, but if your store doesn't carry skinless thighs, you'll find the skins simple to remove. Their best feature is that they're difficult to overcook and even more difficult to ruin. Chicken breasts overcook quickly and become dry, grainy and tough.
Moments can make the difference.
Their dark meat stays silky and moist no matter how long you cook it. Admittedly, thighs require longer cooking than breasts, but let them go a little long in the oven and you haven't ruined the meal. You won't wonder what you've done wrong. They'll be perfect. Thighs cost less than chicken breasts because they are less in demand.