Boneless Chicken Thighs--do you cook rolled up or spread out

Yes, for a 20-minute cook time I would spread them out.

I think the thigh meat has much more flavour. Chicken breasts can sometimes be so bland that I would choose thighs almost every time.  
Next time I roast a chicken for dinner, come on over - there will be no argument about who gets which part! 

Yes it is the texture and the flatness of the muscle.

Yikes, don't come to dinner here.  We hate white meat.  We prefer flavor rather than color.



To answer the OP -   I would lay them flat.

I have one recipe that uses thighs; I trim off the extra fat and then I kind of roll them back up, but they cook in a covered skillet in sauce, and they do sort of open a litle bit on their own. They actually fit just a little bit better when they're raw if they're a little rolled up.

Totally agree! We only use thigh fillets for all our curries, stirfries , apricot chicken, grilled chicken. The only time we use breast fillets is if they are special and my daughter slices them into schnitzels.
Breast fillets just don't seem to absorb the flavour- I've eaten curries by other people who only use breast and they taste very bland.

To answer the original question, we roll them out, then usually cut them into 2 pieces, cut slashes into them so our marinade/ curry paste can sink in and put them on the grill.

Corinne

I cook them flat as well

I don't think I've ever seen them rolled up in the store, always flat.

But thighs and legs are my favorite! I eat white meat only if that is all that is left. The white meat to me tends to be dry.

Haha yes in our house I eat all the dark meat and my husband eats all the light. The thighs are so much more flavorful!

I cook them laid open, smothered with potatoes and onions and Parmesan cheese. And my husband eats them, too.