Chicken Thighs, Boneless, Skin-on 4 x 150g

Boneless, skin-on chicken thighs, cut from the legs of large free-range birds, offer incredible versatility. The dark, rich meat remains succulent and flavourful whether roasted, fried, baked, or slow-braised. Ideal for both slow-cooked dishes and quick roasting or frying, chicken* is a global staple, inspiring endless culinary possibilities - perfect for any kitchen adventure.

Chef George Ryle inspires:
"The first thing that we’d be doing here is sparking up the deep fryer and making fried chicken. Brine the chicken overnight with salt, sugar and a few aromatics - the following day, drain and purge in seasoned flour, dust off and deep fry till a perfect, crunchy golden brown. Southern fried chicken is a great place to start. Knock out a quick, sticky BBQ sauce to toss them in and a bright slaw on the side. For a variation on the theme shoot for the alternative KFC – Korean fried chicken. Put soy sauce and ginger in the brine and then cook up a glaze with Korean chilli paste, soy sauce, ginger, honey and garlic. Toss the fried chicken in the glaze and then sprinkle liberally with sesame seeds and thinly sliced spring onions. Everything you want from a plate of food.

Brining boneless chicken thighs overnight and then cooking them very slowly in a frying pan, skin side down, so the skin arrives at a lovely golden crisp. Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party. Or for a twist on this, try adding a little ginger and soy sauce to the brine, then repeat the trick cooking skin side down and serve with a salad of pickled daikon, carrots, chilli and fresh coriander.

Marinate boneless chicken thighs in harissa paste with wedges of preserved lemon and extra garlic, then roast them hard in the oven so the skin crisps and begins to char - serve with chickpeas braised in stock and a chopped salad or radishes, cucumber and gem lettuce dressed with a tahini dressing. Or bake with green olives, datterini tomatoes, white wine and oregano and serve with a riz au pilaf.

Boneless chicken thighs are perfect for a curry, so try nestling them into a classic butter chicken, for a dish of simple pleasure; rich, deep and filling. Or for something a little lighter, bake the boneless chicken thighs with lemongrass, ginger and coconut milk (amongst other things) and serve with toasted cashews and plenty of rice."

*Swaledale is a whole carcass butcher so in addition to our boneless chicken thighs, a full range of fresh, free range chicken products are available, including chicken legs, breasts and wings. Our chicken is versatile and can be the perfect meat for whatever meal you're cooking; whether it's a curry, summer barbecue or a roast dinner, our tasty and high welfare chicken will shine.