Chicken Thigh Fillets

Free-Range Chicken Thigh Fillets

The chef’s choice for flavor, moisture, and foolproof cooking. Our Chicken Thigh Fillets are sourced from premium, free-range Australian poultry and come skillfully deboned and skinless. Unlike the breast, the thigh is a darker, more active muscle, which means it contains more natural fats and connective tissue. This translates to a significantly deeper flavor and a succulent, "forgiving" texture that remains juicy even under high heat or long cooking times.

The Butcher’s Tip: The "Crispy-Skin" Illusion

Even though these fillets are skinless, you can still achieve a beautiful, savory crust. Because thigh meat is uneven, spread the fillet out flat on your cutting board and pat it extremely dry with paper towel. Season heavily with salt and a little smoked paprika. Sear them in a smoking-hot cast iron pan with a dash of oil. Leave them untouched for 4–5 minutes on the first side to develop a deep, golden-brown "caramelization" before flipping.

The most important step: Chicken thighs are much more robust than breasts. While they are safe at 75°C, they actually taste better and have a more tender "pull" if you take them slightly higher—to about 80°C. This allows the small amount of connective tissue to fully break down into juice.

Bonus Butcher's Tip: The "Slow-Cooker" Advantage

If you are making a curry, casserole, or stew, always choose the thigh over the breast.

The Reason: Chicken breast will turn "stringy" and dry if simmered for more than 20 minutes.

The Result: The thigh, however, thrives in liquid. After 40 minutes of simmering, the fibers relax and begin to shred effortlessly, absorbing all the spices and sauces of your dish while staying buttery and soft.