
Halal Boneless Chicken Thigh Fillets 500g
Boneless skinless thigh fillets. Darker and more forgiving than breast, so they stay juicy through roasting, grilling or a slow curry.

Boneless skinless thigh fillets. Darker and more forgiving than breast, so they stay juicy through roasting, grilling or a slow curry.

Whole legs with the skin on, thigh and drumstick together. The cheapest way to feed a family properly and the best cut for a tray bake or a rice dish.

Drumsticks with skin on. Marinate overnight, roast hot, and they come out crisp outside and soft at the bone. Popular for parties and school lunches.

Plain wings, unmarinated, so you season them your way. Good for frying, grilling or baking with a dry rub.

A medium bird for Sunday roasting, or joint it yourself and get two meals plus a stockpot out of one chicken.

Breast pieces already in a tikka marinade. Thread onto skewers and grill, or bake on a tray for wraps and rice plates.

Skinless boneless breast fillets. The lean cut for grilling, slicing into salads or cooking quickly on a weeknight.

Breast cut into even cubes so the curry, stir fry or skewer work is already done. Cooks in minutes.

The small wing joints, cheap and made for a hot oven. Marinate them heavily and serve as a starter or a snack.
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