Thighs

Free nationwide shipping at $225

Minimum order $125
Shipping rate 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

Our chicken comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect. 

• Pasture Raised During Growing Season — Free to Roam & Forage Outdoors
• Humanely Raised & Handled
• Non-GMO Feed
• 100% Vegetarian-Fed Diet
• No Chlorine Wash — No Processing Solutions Added
• Antibiotic Free
• No Added Hormones
• No mRNA Vaccines

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