Chicken Thighs
per lb · Gallus gallus domesticus
Bone-in, skin-on thighs: the most forgiving cut to cook.
Origin
—
Inspected
Every crate
Kept at
30°F (-1°C)
Ripen · keep · enjoy
- As it leaves us
- Packed within the last few days and kept between 30 and 36 °F all the way to your door. Pink and firm, with no sour smell and no stickiness. Use by the date on the label.
- At home
- On the bottom shelf of the fridge in its tray, away from anything eaten raw. Cook or freeze it within one to two days.
- Enjoy by
- Within 2 days of delivery
Every week of the year.
Safe Handling Instructions
This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions.
- Keep refrigerated or frozen. Thaw in refrigerator or microwave.
- Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
- Cook thoroughly.
- Keep hot foods hot. Refrigerate leftovers immediately or discard.
Nutrition & health sheetPer 100 g of the edible part▾
- 221kcal
- Calories
- 16.5g
- Protein
- 0g
- Carbs
- 16.6g
- Fat
- 0g
- Fibre
Vitamins & minerals
- Selenium19 µg34%
- Niacin (B3)4.6 mg29%
- Vitamin B120.62 µg26%
- Vitamin B60.35 mg20%
- Zinc1.3 mg12%
Percentages are of an adult’s daily value, per 100 g.
Good for
- Muscle — complete protein
- Red blood cells and nerves — vitamin B12
- Immune function — zinc, more than in white meat
Raw chicken must be cooked to an internal 165 °F, checked with a thermometer, and kept away from food that will not be cooked.
Thighs stay juicy even when cooked past 165 °F, which makes them the forgiving cut for the grill; taking the skin off cuts the fat by about three-quarters.
Nutrition information from standard reference data, not medical advice.
Good with