Chicken thighs and drumsticks.
Chicken legs consist of both the thigh and the drumstick and are referred to as chicken leg quarters if both pieces are still intact. Usually sold bone-in and skin-on, thighs and drumsticks also show up skinless, and, in the case of thighs, boneless as well.
You can use chicken leg quarters, separated if recipe calls for thighs and drumsticks.
Remove excess fat and skin.
Refrigerate or freeze for longer storage.