Chicken Thigh

• Chicken thighs are fantastic braised in flavorful sauces like wine, stock, or tomato sauce, resulting in incredibly tender and flavorful meat that falls off the bone. This is great for dishes such as coq au vin or chicken cacciatore.
• Grilled chicken thighs are a summertime favorite, as the higher fat content helps them stay moist and juicy on the grill. Marinate them in your favorite herbs, spices, or sauces for a delicious and easy meal.
• Pan-frying chicken thighs with the skin on creates a crispy, golden-brown exterior and a succulent interior. Serve with a pan sauce or alongside roasted vegetables for a complete and satisfying dish.
• Chicken thighs are perfect for slow cooking, as the long cooking time allows the connective tissue to break down, resulting in extremely tender and flavorful pulled chicken. Use it in tacos, sandwiches, or salads.
• Use boneless, skinless chicken thighs in stir-fries for a quick and easy weeknight meal. Their flavor pairs well with a variety of vegetables and sauces.
• Dice or mince chicken thighs for use in fillings for pot pies, enchiladas, or dumplings, adding a rich and savory flavor to these comfort food classics.

• Excellent source of lean protein for muscle building and repair.
• Rich in essential nutrients like iron and zinc, supporting immune function and energy levels.
• Contains B vitamins, crucial for converting food into energy and maintaining nerve health.
• Provides a good amount of selenium, an antioxidant that helps protect cells from damage.
• Contributes to healthy skin and hair due to its protein and vitamin content.
• May aid in weight management as part of a balanced diet due to its satiety and protein density.

To maximize the shelf life of chicken thighs, store them properly. Raw chicken thighs should be refrigerated immediately at or below 40°F (4°C). Use within 1-2 days for optimal freshness. For longer storage, freeze the chicken thighs in airtight freezer bags or containers. Frozen chicken thighs can last for up to 9-12 months while maintaining good quality. When thawing, do so in the refrigerator to prevent bacterial growth. Never thaw at room temperature.