Chicken Thighs - Boneless Skin-On

The cook's dream cut: boneless thigh meat with the skin left fully intact. Easy to cook like a boneless piece, with the bonus of a fully crispable skin. Stuff and roll them, pan-roast them skin-side down, or grill with the skin pressed flat, this is the cut that maximizes both convenience and flavor.

Cut Details

All-natural | No antibiotics

Boneless | Skin-on | Deboned in-house

Fresh never frozen

Butcher's Tip: Start skin-side down in a cold pan, render fat slowly over medium heat until the skin is golden and crispy, then flip and finish to an internal temperature of 175°F. A rest of 3–4 minutes keeps all the juices in the meat.