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Chicken Thigh Fillets – Free-Range | Australia | 400g
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Lilydale free-range chicken thigh fillets, 400g, boneless and skinless. FREPA certified free-range. Halal certified. Raised without antibiotics. No added hormones. Try our Slow Cooker Chicken Chickpea Curry recipe for inspiration.
Description
About this cut:
Lilydale free-range chicken thigh fillets, 400g. Boneless and skinless. More flavourful than breast and stays moist under high heat. FREPA certified free-range. Halal certified.
Where it comes from:
Raised on Lilydale farms across Australia. Free-range certified by FREPA, with access to fenced outdoor range areas during daylight hours once adequately feathered, at around 21 days. Raised without the use of antibiotics. 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 until cooked through. Bake at 200°C for 20 to 25 minutes. Air-fry at 180°C for 25 to 28 minutes. Try our Slow Cooker Chicken Chickpea Curry recipe.
Good to know
- Origin: Lilydale free-range farms, Australia
- FREPA certified free-range
- Halal certified; no added hormones; raised without antibiotics
- 400g per pack; boneless, skinless; 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
Boneless, skinless thigh fillets suit curries, braises, grills and tray bakes, because the extra fat keeps them moist. At 5.0g fat per 100g, they tolerate a few extra minutes of heat without drying. The Meat Club sells them in 400g packs from Lilydale free-range farms in Australia, Halal certified.
Lilydale states that its farms use no antibiotic growth promotants and no other medications classifiable as antibiotics, including the animal-only-use anticoccidials common in poultry. It is a programme claim: birds treated on veterinary advice are not sold as Lilydale free range. The birds get outdoor range access from around 21 days, and each pack holds 400g.
Pan-fry over medium-high heat for 5 to 6 minutes each side until cooked through, bake at 200°C for 20 to 25 minutes, or air-fry at 180°C for 25 to 28 minutes. Thigh is forgiving because of its higher fat content, so a minute or two over will not ruin it. Thaw in the refrigerator overnight first.
Each 100g carries 496kJ, which is around 119 calories, with 18.3g protein and 5.0g fat of which 1.5g is saturated. Sodium sits at 62mg and there are no carbohydrates. A 400g pack works out at roughly 73g of protein, enough for 3 to 4 servings alongside rice or vegetables.
Keep it frozen at minus 18°C or below and use it by the best-before date on the pack. Once thawed in the refrigerator, cook within 3 days and don't refreeze, since a second freeze-thaw cycle draws out moisture and toughens the meat. The 400g packs are blast frozen in Australia and held under unbroken cold chain to Singapore.
