Marinated Boneless, Skinless Chicken Thighs
Why should the breasts have all the fun?! Sure, chicken breasts are one of the most versatile proteins out there, but folks often overlook the delicious merits of the thighs – especially when prepped by the experienced meatatarians behind the Hagberg’s meat counter. First, we trim out the bones, excess fat, and skin, leaving a juicy piece of delectable dark meat. But we don’t stop there. The thighs then take a dip in our meat case in a bath of our own Korean BBQ marinade, where they wait to accompany you home to your kitchen.
The thighs have quickly become a very popular item from our meat case. (Make sure you make it all the way to the end of the case to find them basking in their bath.)
Hagberg’s customers have reported enjoying them in a variety of ways. Baked and served center plate with a starch and veggies. Grilled and sliced atop a rice bowl. And even as the main ingredient of Asian fusion street tacos.
Aside from the savory flavor, our boneless, skinless marinaded thighs are a breeze to prepare on a grill, in the oven, or on the stovetop.
How to cook Hagberg’s Marinaded Boneless, Skinless Chicken Thighs
On the grill: Preheat the grill to 400° F. Cooking times will vary slightly, but the thighs will take about 10-12 minutes to grill. Turn halfway through cooking. Cook to an internal temp of 165° F.
In the oven: Preheat oven to 400° F. Place thighs in a lightly oiled baking dish. Cook for about 30 minutes. Cook to an internal temp of 165° F.
On the stovetop: Coat the bottom of a skillet with oil and heat. Place the chicken thigh in the heated oil. Turn after about 5 minutes and cook for another 6 minutes. Again, cooking times may vary, but cook to an internal temp of 165° F.