Juicy and highly versatile, chicken thighs are great baked, braised, glazed or grilled. And the flavor-packed meat from pasture-raised birds makes any recipe shine.
Region | Chicken Thighs are easy to identify. This cut is the entire thigh muscle, connected to the hip and knee joints, above the cut we refer to as the drumstick. Incredibly versatile, full-flavored, and simple to cook, Chicken Thighs are typically the best value cut from the entire chicken.
Preparation | Chicken Thighs are ready for anything. Along with drumsticks, Chicken Thighs have the richest, natural chicken flavor. They work seamlessly across cuisines and will turn out wonderfully when cooked on the grill, the stovetop, or the oven. Go wild with seasoning — you can’t go wrong. Just remember to season both on top and underneath the skin. Chicken Thighs can be dry-rubbed or marinated — they can even withstand acidic marinades without toughening up.
Cooking Tips | Chicken Thighs are incredibly versatile offering almost endless possibilities. Temperature is the most important thing to keep in mind when cooking Chicken Thighs. Unlike the temperature-sensitive chicken breast, Chicken Thighs shine in the heat. Higher temperatures will break down the additional fat and collagen found in Chicken Thighs. Aim to cook these until they reach an internal temperature of the USDA recommended 165-180 degrees. Our go-to recipe for this cut is simple — coat these pasture-raised Chicken Thighs in your favorite BBQ sauce or dry rub, and cook to 180 degrees on the grill, skin side down, for crispy texture with amazing flavor.
Why We Love It | Prize the thighs! This versatile, flavorful cut doesn’t require much to be delicious. Chicken Thighs work with virtually any flavor profile, a multitude of cooking methods, and perhaps best of all, you basically never have to worry about them drying out! What’s not to love?
As an amateur chef, Matthew Lawrence quickly learned that the quality of meat used in a meal has a huge impact on the final product. As he catered local weddings and competitions, he struggled to find local and sustainable meat from farmers nearby. To improve his craft and provide a better alternative to grocery store meats, Matthew and his wife Jesie decided to create what they were searching for by starting their own sustainable multi-species pasture farm in Sylacauga, Alabama. After all, as Matthew says, nature is where all the activity happens.
If starting their own farm wasn’t ambitious enough, Matthew and Jesie also built their own USDA inspected processing facility to service both their farm and other local farmers. Providing a local processor for the community results in better meats for everyone.