Chicken


Boneless Skinless Chicken
They are rich in flavor and take well to a robust marinade.
Cooking Methods: Grill, Roast

Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.

1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag. 


2. Place Boneless Skinless Chicken Thighs at 45° angle across hottest part of grill grates, then grill for 6 min, while rotating 90° every 3 min. Keep your chicken moving to ensure that it cooks evenly. 


3. Move chicken to cooler part of the grill, then grill for 10 min while rotating 90° every 2-3 min. Remove from grill when meat thermometer inserted into thickest part of thigh reads 165°F. 


4. Rest for at least 3 min.

*Cooking times will vary depending on type of grill, heat source (BTU), and size and shape of meat.

GET IT WITH BUTCHERBOX

One of the many top-shelf cuts you can get with ButcherBox. All of ButcherBox’s chicken cuts come from free-range organic chickens that eat an all-vegetarian diet.

Roasting Method:

Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.

1. Preheat oven to 375°F.


2. Place Boneless Skinless Chicken Thighs on sheet pan. Roast in oven for 35 min, or until meat thermometer inserted into thickest part of the thigh reads 165°F. 

3.Remove from oven.

4. Rest for at least 3 min.

GET IT WITH BUTCHERBOX

One of the many top-shelf cuts you can get with ButcherBox. All of ButcherBox’s chicken cuts come from free-range organic chickens that eat an all-vegetarian diet.

DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

Dry your meat completely and bring to ROOM TEMP before cooking.

Grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.