Thighs (Bone-in, Skin-on)

Our pasture-raised bone-in, skin-on chicken thighs come from the leg portion of the bird—an area known for richer flavor, natural juiciness, and forgiving texture. With the bone adding depth and the skin helping lock in moisture, these thighs are ideal for roasting, grilling, braising, or slow cooking. They deliver savory flavor and stay tender even with longer cooking times.

• Cut from the leg for richer flavor and naturally juicy dark meat
• Bone-in and skin-on for moisture, depth, and crisp skin
• Forgiving cut that stays tender with a wide range of cooking methods
• Perfect for roasting, grilling, braising, or skillet cooking
• Pasture-raised with no antibiotics or added hormones

For best results thaw your chicken thighs in the refrigerator for 24 hours prior to cooking.

Our chicken thighs are best eaten within 12 months of purchase for the optimum flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

• $5 flat rate ground shipping
• Free shipping at $200

All Other Locations:

• Shipping charge calculated at checkout

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

• 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)

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