Chicken thigh skin on is a juicy, flavourful cut ideal for pan-frying or grilling. The skin crisps up beautifully in the pan while the meat underneath stays tender and moist, making it perfect for a quick and satisfying dinner.
How to cook it
1. Season the thigh and pat the skin dry.
2. Place skin-side down in a cold pan, then heat to medium.
3. Cook for 6-7 minutes until the skin is golden and crisp.
4. Flip and cook for a further 4-5 minutes until cooked through.
5. Rest for a few minutes before serving.
| Storage Requirement | Keep refrigerated below 5°C. Use within 2 days of purchase or freeze immediately. |
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| 1. Season the thigh and pat the skin dry. 2. Place skin-side down in a cold pan, then heat to medium. 3. Cook for 6-7 minutes until the skin is golden and crisp. 4. Flip and cook for a further 4-5 minutes until cooked through. 5. Rest for a few minutes before serving. |
$22.99
