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Chicken Thigh Fillets – Cage-Free | Australia | 400g
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Steggles cage-free chicken thigh fillets, 400g, boneless and skinless. Halal certified. No added hormones. More flavourful than breast, stays moist even if slightly overcooked. Try our Honey Mustard Chicken Thigh recipe for inspiration.
Description
About this cut:
Cage-free chicken thigh fillet from Steggles farms in Australia, 400g. Boneless and skinless: more flavourful than breast, stays moist even if slightly overcooked, and works well across almost every cooking method.
Where it comes from:
Raised on Steggles farms across Australia. Cage-free, raised in large barns with easy access to food and water. No added hormones. Halal certified.
How it gets to you:
Portioned and blast frozen in Australia. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Pan-fry over medium-high heat for 5 to 6 minutes per side. Marinate and grill. Bake at 200°C for 20 to 25 minutes. Slow-cook in curries and braises. Try our Honey Mustard Chicken Thigh recipe.
Good to know
- Origin: Australia (Steggles cage-free farms)
- Cage-free; Halal certified; no added hormones
- 400g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Nutrition per 100g: energy 496kJ, protein 18.3g, fat 5.0g of which saturated 1.5g, carbohydrate 0g, sodium 62mg
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Chicken range.
Frequently asked questions
It comes from Steggles farms across Australia, where birds are raised cage-free in large barns with easy access to food and water, on a diet of cereal grains, protein meals, vitamins and minerals. No added hormones are used. The thigh fillet arrives in 400g packs at 18.3g protein and 5.0g fat per 100g, Halal certified.
It is better to thaw first. Leave the 400g pack in the refrigerator overnight, then pan-fry for 5 to 6 minutes each side or bake at 200°C for 20 to 25 minutes. Cooking thigh from frozen tends to leave the outside overdone before the centre reaches 74°C. Use within 3 days once thawed and never refreeze.
Yes, thigh fillet handles a long marinade well because the extra fat keeps it moist even after hours in an acidic or salty mix. Marinate in the refrigerator for at least 30 minutes and up to 24 hours for a deeper flavour. Pat off excess marinade before pan-frying so it sears rather than steams, then cook to an internal temperature of 74°C.
Thigh fillet handles curries, braises, skewers and tray bakes, and stays moist at high heat. Marinate for at least 30 minutes before grilling. A 400g pack serves 2 to 3 people as a main. The Honey Mustard Chicken Thigh recipe on the site is a straightforward place to start if you want something in under 30 minutes.
Keep it at minus 18°C or below and follow the best-before date on the pack. Once thawed in the refrigerator, cook within 3 days and do not refreeze, since a second freeze-thaw cycle damages the muscle structure and costs you moisture. The packs are blast frozen in Australia and held under unbroken cold chain to Singapore.
