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.

 

Hagberg’s Bakwi

You just hafta give these babies a spin! “Bakwi” is Korean for “wheels.” This exclusive Hagberg’s ready-to-cook dish features thinly cut marinated flank steak wheeled around Daikon radish. Daikon radishes are mild in flavor with a slightly peppery bite. Combining that with our own Hagberg’s Korean BBQ marinade results in a truly unique flavor. Hagberg’s Korean BBQ marinade is a house favorite featuring a unique blend of soy sauce, garlic, ginger, and gochujang.

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Butternut Squash Soup

The ingredients are straightforward, but there is definitely some magic happening in the kitchen. This savory seasonal soup (say that three times fast) is one of the most asked-for soups we make. Hagberg’s Butternut Squash soups start with large dices of butternuts squash sprinkled with a bit of salt, pepper, and brown sugar. Then we add some Minnesota butter and bake it until it’s ready for our own Hagberg’s stock. Then it’s time for a little whisking, thickening, and simmering with some heavy cream. Finally, we add a dash of TLC serves it with some crumbles of Hagberg’s own smoky bacon.

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Hagberg’s Broccoli Salad

Sure, we’re the “Meat Place,” but we want you to eat your vegetables, too. But we don’t just want you to eat your veggies. We want you to REALLY enjoy eating your veggies. And believe me; you’ll love our Broccoli Salad. We start with crispy, fresh broccoli. Then we add in red onions, craisins, and sunflower seeds and mix it all in our sweet mayo dressing.

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What Is Beef Tallow?

Tallow is rendered fat from beef. Tallow consists of mostly saturated and monounsaturated fat. As a replacement for conventional cooking oil, tallow holds many advantages in cooking processes and overall health benefits.

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Hagberg’s Phil’s Bombs

Inspired by the legendary bass player, Phil Lesh, these bombs will strike a massive chord and get your taste buds thumping. Phil’s Bombs are jumbo mushrooms stuffed with Hagberg’s own Chorizo Verde blend, smoked cheddar, and finished with a dusting of paprika.

How to cook a Hagberg’s Phil’s Bombs.

Just grease up a baking sheet to keep ‘em from sticking and pop them into your preheated oven at 375° F. After 18 minutes, they’re ready for serving.

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11325 Stillwater Boulevard North  •  Lake Elmo, MN 55042  •  651-777-2888

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