Thighs

$8.39
$0.00 $8.39
• Per package
Per package

4.9 average rating from 16 reviews

16oz avg/package, 3 thighs per package

  • 3 chicken thighs per package
  • 100% pasture raised. Our chickens live outdoors on our pastures, eating a natural diet of insects and vegetation with access to feed that contains non-GMO corn and soy to complete their diet
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our chickens never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Bone in for flavor. When cooked on the bone, chicken thighs retain moisture and develop extra flavor
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Minimum order $125
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Chicken
  • Raised humanely on pasture of grasses and legumes. Moved to fresh pasture daily
  • Regenerative ranching practices - no synthetic fertilizers, herbicides, pesticides, no-tillage
  • No antibiotics, hormones or growth promotants
  • Supplemented on pasture with non-GMO feed (no animal byproducts)

Cooking Tips

Pasture-raised bone-in, skin-on chicken thighs are naturally flavorful and juicy, thanks to their healthy fat and darker meat. Because pasture-raised birds are more active, the thighs benefit from steady, moderate heat that slowly renders the skin and keeps the meat tender. A quick 20–30 minute oil-based marinade helps crisp the skin and gives you a little more flexibility before the meat overcooks. Aim to cook thighs to 175–185°F, where the connective tissue becomes fully tender and the meat stays succulent.

Cooking Ideas:

  • Oven-Roasted: Roast at 400°F to crisp the skin while the meat stays juicy underneath
  • Skillet Sear + Bake: Start skin-side down to render fat, then finish in the oven
  • Grilled Thighs: Grill over medium heat, letting the fat slowly render for smoky, crispy skin
  • Braised: Sear first, then simmer in broth, wine, or coconut milk for ultra-tender results

General Tips:

  • Start with dry skin for maximum crispiness—pat well before seasoning
  • Cook to 175–185°F; thighs become more tender above 165°F
  • Use moderate heat to slowly render fat and avoid flare-ups
  • Let rest 5 minutes before serving to keep juices in the meat
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