Poultry

Boneless

Boneless thighs are the versatile dark-meat fillet—even browning, quick cooking, superior juiciness to breast in stir-fries, curries, and kebabs. A little more fat means more forgiveness. Trim excess fat if desired, cut into pieces, and cook hot for sear or simmer in sauces. Ideal for meal prep. Do not fear a slightly higher fat content—it is why the meat stays tender. Flatten slightly for even grilling.