Springer Mountain Farms Boneless Skinless Thighs are ideal for adding the flavor of dark meat without any prep work. Their versatility makes them ready to cook and enjoy in any recipe.
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Because of the fat content in a boneless, skinless thigh, they work well with higher heat cooking methods like grilling, and still maintain juiciness. They are also good for pan frying, deep frying, braising, and air frying. Note: If grilling, watch for flare ups as the fat renders out during cooking. Recommend cooking with an indirect heating method on the grill.
Most of the fat is removed from the thighs, but some is left attached or found in pockets in the meat. This fat helps to keep the thighs moist and juicy during cooking, but is also happens to be the"good" kind of fat (healthy monosaturated fat) which the American Heart Association states should be part of a healthy diet.
The thigh comes from the underside of the chicken between the leg and the wing. Thigh meat is darker and contains more fat than a breast. The boneless skinless thigh has the bone and skin removed.
*Federal regulations prohibit the use of hormones in poultry.
**No artificial ingredients. Minimally processed.
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