Chicken Thigh Meat

Chicken Thigh Meat is thigh off the bone with the skin removed. It is the workhorse of high-volume dark meat cooking: harder to overcook than breast, and it carries a marinade well because of its fat content.

What it is

Boned and skinned thigh, part of the same thigh range as our bone-in and smoked thigh products. Removing bone and skin gives a piece that dices, slices and cooks evenly with no further prep needed.

How it is prepared

Whole, diced to your size, strips, or minced, with marination to your own specification on request.

Typical trade use

This is the standard choice for curries, stir-fries, skewers and kebabs, doner and shawarma production, and pies and sauced dishes. For the bone-in version of the same cut, Chicken Thighs is worth comparing. Where a leaner alternative is needed for the same style of dish, our Chicken Fillets 170 gives breast meat instead.

Ordering notes

It cooks faster than bone-in thigh and stays moist far longer than breast, which makes it more forgiving during a busy service. Confirm dicing size or strip format when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

Why is thigh meat preferred over breast for curries and stir-fries?

Its higher fat content means it stays moist through fast, high-heat cooking or longer simmering, whereas lean breast meat dries out more easily in the same conditions.

Can Chicken Thigh Meat be diced to a specific size?

Yes — dicing size, strips or mincing are all available; specify what you need when you order.

What if I need it bone-in and skin-on instead?

Chicken Thighs is the same cut with bone and skin retained.