Leaving the skins on does add fat to the meat. Enough to worry about? Depends on your goals.
Thighs and drumsticks take longer to cook as the bones absorb heat. They also have a higher fat content. They also have more connective tissue which means they are better cooked low and slow.
Castufari has the right idea, pound them thin for even/fast cooking. That or you can butterfly them.
Brining (soaking in salt water) will also help keep the meat moist.
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