Thighs (Boneless Skin-On)

$26.99
Shipping calculated at checkout.
Comes in 4-packs — which size would you like?

Description

All the flavor of the bone-in thigh with none of the work. Boneless skin-on thighs are the cut that professional kitchens reach for when they want dark meat convenience without sacrificing the crispy skin that makes a thigh worth eating. The skin stays on, which means the fat renders down during cooking and bastes the meat from above — producing a juicier, more flavorful result than a boneless skinless breast can match.

Sear them skin-side down in a cast iron pan until the skin is golden and crisp, then finish in the oven. Stuff and roll them for an impressive presentation. Slice them thin for stir fries, fajitas, or grain bowls. They cook faster than bone-in thighs, cut easily without a knife, and are just as happy on the grill as they are in a skillet.

Sold in 4-packs and priced by weight, 1.10 to 1.199 lbs. pictured.

  • 5 stars: 3 (100%)
  • 4 stars: 0 (0%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
J
Judith

These chicken thighs were made for the air fryer. I just marinade the thighs for a few hours, dry them off and pop them into the air fryer. Wonderful way to prepare this delicious chicken without heating up the kitchen!

O
Olga Wood

Always delicious. The chicken has a rich, fresh flavor that you simply don’t get from grocery-store chicken. The thighs are tender, juicy, and consistently excellent.

O
Olga Wood

The chicken has a rich, clean flavor that you just don’t get from store-bought, honestly, regular grocery store chicken tastes almost bland in comparison. You can tell it’s raised well. Will definitely order again

Raw pasture-raised boneless skin-on chicken thighs on white marble showing skin side and meat side — Wishbone Heritage Farms, South Carolina
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Thighs (Boneless Skin-On)

From $24.99

All the flavor of the bone-in thigh with none of the work. Boneless skin-on thighs are the cut that professional kitchens reach for when they want dark meat convenience without sacrificing the crispy skin that makes a thigh worth eating. The skin stays on, which means the fat renders down during cooking and bastes the meat from above — producing a juicier, more flavorful result than a boneless skinless breast can match.

Sear them skin-side down in a cast iron pan until the skin is golden and crisp, then finish in the oven. Stuff and roll them for an impressive presentation. Slice them thin for stir fries, fajitas, or grain bowls. They cook faster than bone-in thighs, cut easily without a knife, and are just as happy on the grill as they are in a skillet.

Sold in 4-packs and priced by weight, 1.10 to 1.199 lbs. pictured.

Comes in 4-packs — which size would you like?

  • 1.70 to 1.79 lbs (27.2 to 28.6 oz)
  • 1.60 to 1.69 lbs (25.6 to 27.0 oz)
  • 1.50 to 1.59 lbs (24.0 to 25.4 oz)
  • 1.40 to 1.49 lbs (22.4 to 23.8 oz)
  • 1.30 to 1.39 lbs (20.8 to 22.2 oz)
  • 1.20 to 1.29 lbs (19.2 to 20.6 oz)
  • 1.10 to 1.19 lbs (17.6 to 19.0 oz)
  • 1.00 to 1.09 lbs (16.0 to 17.4 oz)
  • 0.90 to 0.99 lbs (14.4 to 15.8 oz)
  • 0.80 to 0.89 lbs (12.8 to 14.2 oz)
  • 0.70 to 0.79 lbs (11.2 to 12.6 oz)
  • 6 x 1.30 to 1.39 lb packs - Save 10%
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