How To Cook Hagberg’s Skinless Chicken Thighs

Hagberg’s marinated boneless skinless chicken thighs have quickly become a very popular item from our meat case. (Make sure you make it to the end of the meat case to find them basking in their bath.) They’re juicy cuts of delectable dark meat marinaded in a bath of Hagberg’s Korean BBQ marinade. Our 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.

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.

Know when done is done. Find a chart for USDA-recommended internal meat temps here.