Chicken Thighs Bone-In, Skin-On

The most forgiving and flavorful cut on the chicken. Bone-in, skin-on thighs have enough fat and collagen to stay juicy through a wide range of cooking methods and temperatures , from braising to roasting to grilling. They are the professional cook's preferred cut and the most rewarding for home cooks who want consistent results.

Cut Details

All-natural | No antibiotics

Bone-in | Skin-on

Fresh never frozen

Butcher's Tip: For the crispiest skin: start skin-side down in a cold oven-safe pan, render over medium heat until the fat has fully released and skin is golden, then flip and finish in a 400°F oven to an internal temperature of 175°F. The higher temp develops better texture than pulling at 165°F.