Chicken Thigh Fillet

Thigh fillet has more fat running through it than chicken breast, and that’s exactly why so many home cooks — and chefs, for that matter — prefer it. That extra fat means thigh fillet stays juicy even if it ends up on the grill a minute or two longer than planned, which makes it a far more forgiving cut than breast for anyone who isn’t watching the clock like a hawk while they cook.

How to cook it

It’s a genuinely versatile piece of chicken. Sear it whole for the barbecue, slice it into strips for a quick stir-fry, or dice it up and marinate it overnight for a curry. Thigh holds up to marinating far better than breast does, because the extra fat stops it from drying out or turning stringy. Because we sell it boneless and skinless, there’s no extra prep needed on your end before it goes straight into whatever you’re cooking.

Our pan-seared chicken thighs with mushroom and tarragon sauce recipe below is a great example of what this cut can do outside of the usual stir-fry or curry — a proper pan sauce, built from the fond left behind after searing, turns a simple weeknight chicken dinner into something that tastes considerably more restaurant-style than the effort involved.

If you’re meal-prepping for the week, chicken thigh is also one of the better options in the fridge — it reheats without drying out the way breast sometimes can, which makes it a smart choice for anyone cooking in batches on a Sunday for the week ahead. Whether you’re after something for the barbecue, the wok, or a slow-simmered curry, chicken thigh fillet is one of the most reliably juicy and flavourful cuts of chicken you can buy, and one of our regulars’ go-to proteins for exactly that reason.

https://scqmeats.com.au/product-category/chicken/

https://www.australianbutchersguild.com.au/