Sweet Chili Boneless Chicken Thighs, Raised w/o Antibiotics, Uncooked
Actual weight may vary from estimate due to seasonality and/or sourcing.
- Contains Soy
- Contains Wheat
These chicken thighs strike the perfect balance between sweet and heat. We recommend cooking at a high temperature to coax out the most flavor. You can serve them with a simple side like plain rice, or try adding on pickles (like pickled onions or radishes) for an extra tangy flavor profile. They're also great cut up and threaded onto skewers with richer veggies like mushrooms.
Oven cooking Instructions: Preheat oven to 425 F. Arrange chicken thighs on a baking tray, then roast in oven until internal temperature reaches 165 F, about 20 minutes.
Heat grill over a medium-high flame. Place chicken on grill and cook, turning once, until internal temperature reaches 165 F, about 7 minutes per side. Let rest at least 5 minutes before serving.
Varied servings per container
Serving size4 oz, raw (113g)
Amount per serving
% Daily value *
Includes 4g Added Sugars8%
Boneless and Skinless Chicken Thighs (Raised Without Antibiotics), Water, Sugar, Vinegar Powder (Maltodextrin, Distilled White Vinegar, Cornstarch), Modified Cornstarch, Dextrose, Yeast Extract, Dehydrated Garlic, Soy Sauce Powder (Soy Sauce (Soybeans, Wheat, Salt), Maltodextrin, Salt), Salt, Spices, Bell Pepper, Fully Refined Soybean Oil (Processing Aid), Caramel Color, Xanthan And Guar Gums, Natural Flavors, With Less Than 2% Tricalcium Phosphate As Anti-Caking Agent.
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When buying wild-caught seafood from FreshDirect, you can be confident that it has been sourced according to the guidelines set by FreshDirect with the guidance of the Marine Stewardship Council (MSC) and the Monterey Bay Seafood Watch. We only partner with fisheries that adhere to these rigorous standards. Whether it’s our Nova Scotia harpooned swordfish, our Icelandic Atlantic cod, or our Alaska wild salmon, these fish are caught utilizing the latest environmentally-friendly technology, ensuring fish stocks remain healthy for years to come.
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ABOUT OUR PACKAGING
Standard PackagingA Styrofoam tray that is sealed in plastic — rigid enough to stack in the fridge, and free of charge. Meat in standard packaging is best when eaten within 3 days (stored at a refrigerator temperature of 38 degrees). For optimal freezing we recommend vacuum packaging.
Vacuum PackagingThis sturdy, airtight plastic pouch will protect and prolong the life of your order. It is perfect for freezing. With the seal intact, vacuum-packed meat will keep for up to 9 months in your freezer. For your convenience, each roast is individually vacuum packed; when meat is sold as a chop, steak or by the pound, your meat will be vacuum-packed based on minimum quantity. For example, if the minimum quantity of chops is two, your chops will arrive in vacuum-packs of two.
NOTE: Always check the "use or freeze by" date on your product label.
While shopping, and prior to day of your delivery, you will see in your cart an estimated weight and price for variable weight items which are priced by the pound. On the day of your delivery, your actual variable items are prepared by weighing each item to determine the final price you see on your receipt. Please note that actual weight will vary from the estimated weight due to seasonality, source, and country of origin.
ABOUT OUR HEAT INDEX
We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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