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Cutting Preference
Fresh dressed chicken thigh/leg portions cut into convenient Thai-style pieces. The meat is tender, juicy and flavourful, with a good balance of meat and bone. The pieces are ideal for everyday curries, spicy chicken preparations and slow cooking.
Fresh chicken should have a clean, mild smell, firm and moist flesh, and a natural pinkish colour. Keep refrigerated at 0–4°C and cook promptly; avoid leaving raw chicken at room temperature for extended periods. USDA poultry guidance also distinguishes normal slight colour variation from more significant discoloration.
Chicken thigh is a good source of high-quality protein and also provides iron, zinc, phosphorus and B vitamins. Because thigh meat is darker and somewhat fattier than breast meat, its fat content is higher. USDA data for cooked chicken thigh show roughly 25 g protein and 11 g fat per 100 g in one preparation, although nutrition varies with skin, cooking method and trimming.
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