Chicken Thighs, Boneless Skin-On
Boneless, Skin-On Chicken Thighs – Succulent, Flavourful and Incredibly Versatile
Boneless, skin-on chicken thighs, cut from the legs of large free-range birds, are a true kitchen staple. The dark meat is rich and juicy, holding its flavour whether roasted, fried, baked or slow-braised. Equally suited to slow-cooked stews and fast weekday meals, chicken* is a global favourite, offering endless culinary possibilities.
Chef George Ryle Inspires
"The first thing that we’d be doing here is sparking up the deep fryer and making fried chicken. Brine the chicken overnight with salt, sugar and a few aromatics - the following day, drain and purge in seasoned flour, dust off and deep fry till a perfect, crunchy golden brown. Southern fried chicken is a great place to start. Knock out a quick, sticky BBQ sauce to toss them in and a bright slaw on the side. For a variation on the theme shoot for the alternative KFC – Korean fried chicken. Put soy sauce and ginger in the brine and then cook up a glaze with Korean chilli paste, soy sauce, ginger, honey and garlic. Toss the fried chicken in the glaze and then sprinkle liberally with sesame seeds and thinly sliced spring onions. Everything you want from a plate of food.
Brining boneless chicken thighs overnight and then cooking them very slowly in a frying pan, skin side down, so the skin arrives at a lovely golden crisp. Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party. Or for a twist on this, try adding a little ginger and soy sauce to the brine, then repeat the trick cooking skin side down and serve with a salad of pickled daikon, carrots, chilli and fresh coriander.
Marinate boneless chicken thighs in harissa paste with wedges of preserved lemon and extra garlic, then roast them hard in the oven so the skin crisps and begins to char - serve with chickpeas braised in stock and a chopped salad or radishes, cucumber and gem lettuce dressed with a tahini dressing. Or bake with green olives, datterini tomatoes, white wine and oregano and serve with a riz au pilaf.
Boneless chicken thighs are perfect for a curry, so try nestling them into a classic butter chicken, for a dish of simple pleasure; rich, deep and filling. Or for something a little lighter, bake the boneless chicken thighs with lemongrass, ginger and coconut milk (amongst other things) and serve with toasted cashews and plenty of rice."
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Chicken Thighs, Boneless Skin-On
Chicken Thighs, Boneless Skin-On
Boneless, Skin-On Chicken Thighs – Succulent, Flavourful and Incredibly Versatile
Boneless, skin-on chicken thighs, cut from the legs of large free-range birds, are a true kitchen staple. The dark meat is rich and juicy, holding its flavour whether roasted, fried, baked or slow-braised. Equally suited to slow-cooked stews and fast weekday meals, chicken* is a global favourite, offering endless culinary possibilities.
Chef George Ryle Inspires
"The first thing that we’d be doing here is sparking up the deep fryer and making fried chicken. Brine the chicken overnight with salt, sugar and a few aromatics - the following day, drain and purge in seasoned flour, dust off and deep fry till a perfect, crunchy golden brown. Southern fried chicken is a great place to start. Knock out a quick, sticky BBQ sauce to toss them in and a bright slaw on the side. For a variation on the theme shoot for the alternative KFC – Korean fried chicken. Put soy sauce and ginger in the brine and then cook up a glaze with Korean chilli paste, soy sauce, ginger, honey and garlic. Toss the fried chicken in the glaze and then sprinkle liberally with sesame seeds and thinly sliced spring onions. Everything you want from a plate of food.
Brining boneless chicken thighs overnight and then cooking them very slowly in a frying pan, skin side down, so the skin arrives at a lovely golden crisp. Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party. Or for a twist on this, try adding a little ginger and soy sauce to the brine, then repeat the trick cooking skin side down and serve with a salad of pickled daikon, carrots, chilli and fresh coriander.
Marinate boneless chicken thighs in harissa paste with wedges of preserved lemon and extra garlic, then roast them hard in the oven so the skin crisps and begins to char - serve with chickpeas braised in stock and a chopped salad or radishes, cucumber and gem lettuce dressed with a tahini dressing. Or bake with green olives, datterini tomatoes, white wine and oregano and serve with a riz au pilaf.
Boneless chicken thighs are perfect for a curry, so try nestling them into a classic butter chicken, for a dish of simple pleasure; rich, deep and filling. Or for something a little lighter, bake the boneless chicken thighs with lemongrass, ginger and coconut milk (amongst other things) and serve with toasted cashews and plenty of rice."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Boneless, Skin-On Chicken Thighs – Succulent, Flavourful and Incredibly Versatile
Boneless, skin-on chicken thighs, cut from the legs of large free-range birds, are a true kitchen staple. The dark meat is rich and juicy, holding its flavour whether roasted, fried, baked or slow-braised. Equally suited to slow-cooked stews and fast weekday meals, chicken* is a global favourite, offering endless culinary possibilities.
Chef George Ryle Inspires
"The first thing that we’d be doing here is sparking up the deep fryer and making fried chicken. Brine the chicken overnight with salt, sugar and a few aromatics - the following day, drain and purge in seasoned flour, dust off and deep fry till a perfect, crunchy golden brown. Southern fried chicken is a great place to start. Knock out a quick, sticky BBQ sauce to toss them in and a bright slaw on the side. For a variation on the theme shoot for the alternative KFC – Korean fried chicken. Put soy sauce and ginger in the brine and then cook up a glaze with Korean chilli paste, soy sauce, ginger, honey and garlic. Toss the fried chicken in the glaze and then sprinkle liberally with sesame seeds and thinly sliced spring onions. Everything you want from a plate of food.
Brining boneless chicken thighs overnight and then cooking them very slowly in a frying pan, skin side down, so the skin arrives at a lovely golden crisp. Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party. Or for a twist on this, try adding a little ginger and soy sauce to the brine, then repeat the trick cooking skin side down and serve with a salad of pickled daikon, carrots, chilli and fresh coriander.
Marinate boneless chicken thighs in harissa paste with wedges of preserved lemon and extra garlic, then roast them hard in the oven so the skin crisps and begins to char - serve with chickpeas braised in stock and a chopped salad or radishes, cucumber and gem lettuce dressed with a tahini dressing. Or bake with green olives, datterini tomatoes, white wine and oregano and serve with a riz au pilaf.
Boneless chicken thighs are perfect for a curry, so try nestling them into a classic butter chicken, for a dish of simple pleasure; rich, deep and filling. Or for something a little lighter, bake the boneless chicken thighs with lemongrass, ginger and coconut milk (amongst other things) and serve with toasted cashews and plenty of rice."
