Boneless, skinless chicken thighs

Description

Boneless, skinless chicken thighs have a more intense, juicy flavor than breast meat, with a delicate, fibrous texture that turns pink when cooked. They are rich in high-quality protein, relatively low in fat after skin removal, and provide B vitamins (especially B3 and B6) as well as minerals such as iron and zinc, which support tissue regeneration, metabolism, and the immune system while being moderately caloric. In the kitchen, boneless thighs are great for braising, grilling, frying, curries, stews, and dishes with aromatic marinades due to their ability to retain moisture and pair well with bold spices and sauces. They should be stored in the refrigerator at a temperature of up to 4°C for a maximum of 1–2 days or frozen in an airtight container for about 6 months; thaw in the refrigerator and cook to an internal temperature of about 75°C.