Member's Mark Bone-In Chicken Thighs, priced per

Flavorful and Versatile Chicken Thighs

Member's Mark Bone-In Chicken Thighs, priced per pound are a delicious and flavorful alternative to beef, offering significantly less fat per serving than red meat. With their slightly higher fat content, these chicken thighs deliver enhanced taste and tenderness, making them a standout choice for any meal wiht 19g of protein per serving. Perfect for grilling, baking, poaching, broiling, or air-frying, they adapt effortlessly to your favorite seasonings, rubs, and marinades.

Convenient Packaging for Flexible Meal Prep

Member's Mark Bone-In Chicken Thighs, priced per pound are packaged in four separate pouches, ensuring convenient cooking and storage. Whether you're cooking for a small gathering or preparing meals ahead, these bone-in chicken thighs offer unmatched convenience.

Cooking Instructions

1. Thaw & Prep: Thaw completely if frozen, then pat dry. Season generously.

2. Cook Thoroughly (until 175°F internal temp):

• Bake/Roast: 400°F for 35-45 mins (skin-side up, on rack for crispiness).
• Pan-Sear then Bake: Sear skin-side down in hot skillet (8-10 mins), then bake at 375°F for 20-30 mins.
• Grill: Medium heat, 5-7 mins direct (skin-down), then 20-30 mins indirect/lower heat.
• Air Fry: 375°F for 20-25 mins, flipping halfway.

3. Rest: Let rest 5-10 minutes before serving.

Meal Idea - Blazing Chicken Thighs with Grilled Corn on the Cob (Serves 6-8)

Ingredients

• 6-8 ct. Member's Mark Bone-In Chicken Thighs

For the Marinade:

• 1 cup soy sauce
• ½ cup Worcestershire Sauce
• 1 cup extra virgin olive oil
• 2/3 cup lemon juice
• 1/2 cup red wine vinegar
• 3/4 cup brown sugar
• 2 tblsp dry mustard
• 2 tblsp onion powder
• 1 tblsp garlic powder
• 1 tblsp black pepper
• 2 tblsp salt

For the Grilled Corn:

• 2-4 ct. ears of corn on the cob, husked
• 1 tblsp olive oil or butter
• Salt and black pepper, to taste

Directions

1. Marinate Chicken: Combine all marinade ingredients in a bag with chicken thighs. Seal and refrigerate for 2-4 hours (or minimum 1 hour for quick flavor).

2. Prep Corn & Preheat Grill: Preheat grill to medium-high. Brush corn with olive oil/butter and season with salt and pepper.

3. Grill: Remove chicken from marinade (discard marinade). Grill chicken 20-30 minutes, turning twice, until 175°F internal temperature. Grill corn 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.

4. Serve: Enjoy hot chicken with grilled corn.

• Keep Refrigerated or Frozen

Net Weight: Priced Per Pound

Ingredients: Chicken Thighs.

Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.