Boneless Skinless Chicken Thigh

Skinless chicken thighs are a flavoursome and often underrated cut. They are often used by chefs due to their superior juiciness and succulence, making them an excellent choice to elevate any traditional chicken dish.

These skinless, boneless chicken thighs offer a myriad of possibilities for cooking - try roasting or braising to create a delicious pronounced taste, or spice it up to create succulent tandoori chicken skewers. Perfect for any occasion, our 5kg packs of boneless skinless chicken thighs contain approximately 40 pieces. Delivered fresh, straight to your door, they are suitable for freezing and make meal prepping a breeze.

Weight: 5kg (approx. 40 pieces)

Serves: 25

*This is a fresh product, suitable for home freezing when it arrives to you.

Serving Suggestion:

Tandoori chicken thigh and homemade naan by Artust BBQ

Prep time. Tandoori Chicken 30 mins. Naan bread 25 mins.

Cook time. Tandoori chicken 15 mins. Naan 5 mins each.

Ingredients

For the Tandoori Chicken Skewers. Serves 4

1kg Tom Hixsons British chicken thigh fillets (skinless & boneless)

3 tablespoons of garlic and ginger paste

Juice of two lemons

1 tablespoon salt

Red food colouring (optional)

200g Greek yoghurt

1 tablespoon garam masala

1 tablespoon tandoori masala

1 tablespoon amchoor (mango powder dried)

1 tablespoon ground coriander

1/2 tablespoon of dried coriander leaf

1 tablespoon ground cumin

1 teaspoon turmeric

1 teaspoon chilli powder

2 teaspoons green chilli paste or finely chopped green chilli's

3 tablespoons of finely grated parmesan cheese

1 tablespoon freshly ground black pepper

1 teaspoon salt

25g of coriander leaves finely chopped

For the naans. Serves 4

500g Self raising flour

250ml warm milk

150ml warm water

2 beaten eggs

4 tablespoons caster sugar

1 teaspoon salt

1 tablespoon nigella/black onion seeds

1 teaspoon salt

50ml Rapeseed oil

Butter or clarified butter to brush at the end

INSTRUCTIONS

You want to be making your chicken marinade and the naan dough the day before you intend to cook them, so prep ahead, but don't worry as once you have all the ingredients, the prep is simple and the cook itself is very quick.

Start by quartering each of your chicken thighs into pieces that will easily go onto a skewer later on. Add all the cut-up chicken to a large bowl that will fit into your fridge overnight. Squeeze the lemon juice over the chicken and add in a good pinch of salt.

Next, stir in the garlic and ginger paste. This next stage is optional but if you want that bright red pop you get from takeaway tandoori, add the red food colouring as per the packet instructions. If you leave it out, the chicken will be a yellowy/orange colour instead and will taste exactly the same. Mix this all together so the chicken is fully coated then get yourself a second bowl ready.

In the fresh bowl add in your Greek yoghurt and give it a quick whisk up. Then add in all your spices and herbs so, the garam masala, tandoori masala, amchoor powder, ground coriander, dried coriander leaf, ground cumin, turmeric, chili powder, green chilli paste or finely chopped green chillies, grated parmesan, salt & pepper and finally the chopped fresh coriander. Give it all a good mix up until it is all blended and nice and smooth, add a touch more Greek yoghurt if you need to free it up a little, but should be like a paste.

Add this marinade into the bowl with the chicken and stir really well again, ensuring all chicken gets an even coating, cover with cling film and then pop in in the fridge overnight. You can leave this longer for up to 48hrs if you need to prep a little ahead, but 8 hours would be the absolute minimum to let all those flavours penetrate the chicken.

Next up is the naan bread prep. In a large bowl add the warm milk, warm water, eggs, sugar, nigella seeds and salt and give it a good whisk together. Once well whisked start adding the flour a little at a time whilst continuing to whisk. Once all the flour is in the bowl the mixture will still be very wet in texture, so go ahead and cover with a dampened tea towel and leave overnight. If you are short on time then 4hrs would be the minimum to let the dough do it's thing.

When it's time to cook, carefully sieve in some more self-raising flour a little at a time until the dough is easy to remove onto your work surface without too much sticking. The dough should still feel a little wet and sticky to the touch. Dust your surface and hands with flour and divide the dough into balls, 4 balls for large naans or 6 for medium sized naans.

Ideally now you would cover the naans once again and let them sit for 30 minutes before cooking.

Use this time to get your BBQ up to temperature and you should be aiming for high heat direct cooking. So, with charcoal light your coals and wait until they are fully grey looking and ashed over and so you can hold your hand 6 inches above the grill for no more than 5 seconds before it is uncomfortable.

With gas set your burner to a medium high heat and close the lid if you can to let the grates warm. 250c would be a good temperature to aim for.

Arrange your chicken onto metal skewers so they are not too tightly packed to let the heat get around the meat for a faster cook. A top tip is to try and use flat bladed skewers if possible, as this will help stop the chicken spinning and ensure an even cook as you rotate.

Brush your BBQ grates lightly with oil just before you lay the chicken down to help stop it stick. These skewers will cook pretty quickly in around 10-15 minutes, as the metal through the inside will heat up and help them to cook from the inside too. You want to see a certain amount of the black charred pieces on the outside but make sure they are not burning before the inside is cooked through.

Once the chicken has hit an internal temperature of 72c, remove the skewers and wrap them all together in foil to keep warm.

Use a scraper or grill brush to clean your BBQ bars again and brush lightly with oil for a second time as it's time to cook the naans.

Use the rapeseed oil to rub over the top of a dough ball and start to press out flat into a naan shape, aiming for around 8mm thick all over, but the best part is it doesn't need to be exact.

Once shaped, use the heat from the coals/gas left from cooking the tandoori chicken and carefully lay over the naan bread with the oil side facing up.

Small air bubbles will start to form on the top surface, after a minute or so when the dough is stiffening, carefully lift the edges with a spatula to check the underside is cooked.

When there is an even light brown colour on the base, flip and continue to cook the top side. This is where if you get a few darker bits you don't mind. Repeat for the other dough balls.

When you serve you can brush on some melted butter on top of each naan and then you are ready to eat.

We served our Tandoori chicken naans with some mint yoghurt, mango chutney and some more chopped fresh coriander. Then on the side, some fragrant rice and poppadoms. An absolute fakeaway feast.