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Chicken thighs are a popular type of dark meat chicken cut from the top section of the chicken leg . Thighs can be cooked in a variety of ways such as grilling, roasting, braising, and frying..
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Chicken thighs are a favorite cut of dark meat poultry with chef and home cooks alike thanks to their flavor and tenderness. Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they become tender and juicy when cooked properly. They also boast more flavor than white meat. Chicken thighs are rich sources of protein and minerals.
Chicken thighs are sold bone-in and a skin-on, bone-in and skinless, and boneless and skinless. All three preparations can be cooked straight from the package. Chicken thighs can also simply be cooked with the bone in and the skin on. This will produce the most flavorful and moist meat and is the hardest to overcook. Particularly when prepared using moist-heat cooking techniques like braising, chicken thighs are extremely forgiving. Because thighs contain a bone, along with connective tissue like cartilage, braising unlocks a terrific amount of collagen. The collagen breaks down into gelatin which in turn contributes to the sense of juiciness when you bite into it. Bone-in or boneless chicken thighs are also excellent for grilling and take well to marinades, frying, pan-frying, and roasting.