BONELESS CHICKEN THIGHS (pack of 2)
Our chicken thighs come boneless and skin on. The thigh meat is well known for being the tastiest part of a chicken. The thigh is full of dark, succulent and tender meat which is best used for grilling, casseroles or on the BBQ. A family favourite and always a treat, you’ll be delighted with these tasty thighs.
Plain or marinated? It’s up to you......
Allergens:
Argentina Fire: CELERY, WHEAT
Caribbean Jerk: NONE *
China Town: NONE
Chinese Char Siu: NONE
Firecracker: NONE *
French Garden: NONE
Garlic Butter: MILK
Honey Glaze: NONE *Italian: SOYA, WHEAT
Indonesian: NONE
Kickin’ Chilli: NONE
Lemon & Coriander: NONE
Piri Piri: NONE
Rosemary & Garlic: WHEAT *
Southern BBQ: WHEAT *
Southern Fried: SULPUR DIOXIDE, WHEATSpanish Garlic: MILK
Spicy Salt & Pepper: NONE
Sticky BBQ: NONE
Sticky Maple: NONE *
Sweet Chilli & Lime: WHEAT *
Teriyaki: BARLEY, WHEAT *
Tikka Tandoor: MILK* MAY CONTAIN TRACES OF: GLUTEN, SOYA, MILK, CELERY, MUSTARD, SULPHUR DIOXIDE
THIS IS A PRODUCT AND MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
Chicken Thighs (pack of 2) (choose your flavour)
BONELESS CHICKEN THIGHS (pack of 2)
2x chicken thighs are 1 serving
Storage
SUPPLIED FRESH, OCCASIONALLY MAY BE SUPPLIED FROZEN in packs of 2
SUITABLE FOR HOME FREEZING
Freeze on day of purchase – Store between -18°C to -25ºC.
Freezer shelf life is 4 months from purchase.
Defrost in refrigerator for 20-24 hours before cooking.
Once defrosted store between 0 – 5°C. Use within 24 hours.
Do NOT re-freeze once defrosted.
Cooking
From chilled:
Oven: Preheat the oven to 190ºC / Gas Mark 5. Put the chicken thighs on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken thighs are cooked through.
BBQ: Use oven procedure and finish on BBQ
**THESE COOKING INSTRUCTIONS ARE GUIDELINES ONLY**
THIS PRODUCT MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
If you have a temperature probe then use it to check chicken thigh is above 74°C.
If 74°C is not reached then cook for further 3 mins and check temperature again. Repeat this process until 74°C is reached.