Rich Flavor and Succulent Texture
Member's Mark Fed Bone-In Chicken Thighs are a favorite among professional chefs and home cooks for their exceptional taste and texture. The bone-in design ensures the meat stays juicy during cooking, while the skin crisps to golden perfection, adding a delightful crunch to your meals! Whether braised, roasted, or grilled, these chicken thighs deliver hearty and satisfying results every time.
All-Natural and High-Quality Ingredients
Enjoy peace of mind with chicken that's minimally processed and free from artificial ingredients, added hormones, or steroids. These chickens are fed an all-vegetarian diet and raised without antibiotics; this commitment to clean, simple ingredients ensures a high-protein option for your family.
Convenient Packaging for Busy Households
The smart packaging solution includes four individual vacuum-sealed pouches, allowing you to use just the right amount for your meal while keeping the rest fresh. The vacuum seal prevents leaks, extends freshness, and reduces freezer burn, preserving the chicken's peak flavor and moisture for your convenience.
Perfect for Any Occasion
Elevate your weeknight dinners or weekend barbecues with the rich, succulent taste of Member's Mark Fed Bone-In Chicken Thighs. Whether you're preparing a quick family meal or hosting a gathering, these premium chicken thighs are sure to impress with their superior flavor and quality.
Cooking Instructions
1. Thaw & Prep: Thaw completely if frozen, then pat dry. Season generously.
2. Cook Thoroughly (until 165°F internal temp):
- Bake/Roast: 400°F for 35-45 mins (skin-side up, on rack for crispiness).
- Pan-Sear then Bake: Sear skin-side down in hot skillet (8-10 mins), then bake at 375°F for 20-30 mins.
- Grill: Medium heat, 5-7 mins direct (skin-down), then 20-30 mins indirect/lower heat.
- Air Fry: 375°F for 20-25 mins, flipping halfway.
3. Rest: Let rest 5-10 minutes before serving.
Meal Idea - Blazing Chicken Thighs with Grilled Corn on the Cob (Serves 6-8)
Ingredients
- 6-8 ct. Member's Mark Bone-In Chicken Thighs
For the Marinade:
- 1 cup soy sauce
- ½ cup Worcestershire Sauce
- 1 cup extra virgin olive oil
- 2/3 cup lemon juice
- 1/2 cup red wine vinegar
- 3/4 cup brown sugar
- 2 tblsp dry mustard
- 2 tblsp onion powder
- 1 tblsp garlic powder
- 1 tblsp black pepper
- 2 tblsp salt
For the Grilled Corn:
- 2-4 ct. ears of corn on the cob, husked
- 1 tblsp olive oil or butter
- Salt and black pepper, to taste
Directions
1. Marinate Chicken: Combine all marinade ingredients in a bag with chicken thighs. Seal and refrigerate for 2-4 hours (or minimum 1 hour for quick flavor).
2. Prep Corn & Preheat Grill: Preheat grill to medium-high. Brush corn with olive oil/butter and season with salt and pepper.
3. Grill: Remove chicken from marinade (discard marinade). Grill chicken 20-30 minutes, turning twice, until 165°F internal temperature. Grill corn 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.
4. Serve: Enjoy hot chicken with grilled corn.
