This may be a highly local thing but I’ve noticed that my regular local SouthOC Ralphs and Albertsons markets carry skin-on chicken thighs and legs but NOT breasts. They’re all skinless. Any clue why that might be? It’s a bit annoying to have to search the area for such a seemingly simple thing. I suppose I’ll just ask at the meat counter next time I have a chance but I don’t see why that should be necessary. TIA
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The skin on breasts can shift and move around a lot more easily as they are not wrapped or connected to anything, thus making it not as visually appealing to the every day shopper, so the big companies don’t usually sell them like that.
I recommend buying a whole chicken and learning to butcher it, you’ll save a good chunk of money over time and have a lot more chicken to use as well as bones to make stock!
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Thanks. Makes sense I guess. That’s good advice but we prefer breast meat and my wife won’t eat any other part. Always wind up with unused leftovers. Seems wasteful. Guess I’ll look around or just stick with skinless.
Might also be lack of demand. If you eat chicken skin, why not buy thighs instead of paying extra for less flavor?
Because……. my wife is a picky eater?
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Cool. Only an hour to an hour and a half each way from South OC. I’m sure our local butcher has them too, but I’m not sure it’s worth a special stop and their higher price. I bought TWO large ‘natural’ skinless today at Ralph’s for around $10.
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Sorry, I spaced on the SouthOC part. 
For anyone else looking, there they are!