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Chicken Thighs (Marinated and Boneless)

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British Chicken

The Parson's Nose boneless chicken thigh has been marinated in garlic and rosemary giving it a deep flavour.

Perfect for the BBQ or even pan fry or oven.

Price is for 250g (2 to 3 thighs on average)

Allergens are stated in BOLD CAPITALS

Chicken Thigh Smokey BBQ Ingredients:** vegetable oils, salt, spices (paprika, chillies, cumin), glucose syrup, flavourings, vegetables (garlic, onion, paprika), paprika extract, herbs, smoked maltodextrin, smoke flavouring **Argentinian Fire Ingredients:** beef, vegetable oils, vegetables (paprika, onion, garlic), salt, spices (pappers, jalapeno pepper, chillies, cumin), maltodextrin, natural flavourings, paprika extract, smoked maltodextrin, herbs **jamaican jerk Ingredients:** 70% vegetable oils (rapeseed, sunflower), vegetables (spring onion, garlic, bell pepper), spices (allspice, chillies, jalapeño pepper, smoked paprika powder, cloves, nutmeg, cinnamon), salt, cane sugar, natural flavourings, paprika concentrate, orange peels, 0,3% herbs (thyme). **Honey & Mustard Ingredients:** vegetable oils, honey powder (honey, maltodextrin),salt, flavourings (**MUSTARD**), spices (**MUSTARD seed**, chillies, pepper), vegetables (garlic, paprika), preservative (sodium diacetate), parsley **French Garden Ingredients:** vegetable oils, vegetables (garlic, onion), salt, natural flavourings, peppers, herbs (chives, dill, parsley, tarragon, rosemary) **Greek Passion Ingredients:** vegetable oils, vegetables (onion, garlic), salt, spices (pepper, caraway seed, paprika, cumin), herbs (thyme, oregano, rosemary), natural flavourings, paprika extract, antioxidant (ascorbic acid) **Mediterranean Ingredients: vegetable oils, salt, herbs (basil, oregano, rosemary, thyme, parsley, dill, lavender), vegetables (garlic, tomato), peppers, flavourings

- Preheat the oven to 180°C. - Pat the chicken thighs dry with paper towels. - Place chicken thighs skin-side up on a baking tray. - Add a small amount of water or broth to the tray. - Cover the tray with foil to retain moisture. - Bake for 25-30 minutes covered. - Remove the foil and bake for an additional 15-20 minutes. - Ensure internal temperature reaches 75°C using a meat thermometer. - Let the chicken rest for 5 minutes before serving to keep it moist.