Boneless Skinless Chicken Thighs

Boneless Skinless Chicken Thighs

Our Boneless Skinless Chicken Thighs feature the rich and moist dark meat taken from the leg of the bird. They are rich in flavor and take well to a robust marinade. Skewer them with vegetables for a summer kebab, or roasted with honey and paprika in the winter, alongside some tender butternut squash.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.