Bones with many splinters and not cut cleanly
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Fresh Halal British Boneless Breast Skin-On - Red Tractor Approved
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Fresh Halal British Boneless Breast Skin-On - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Boneless chicken breast with the skin left on — the breast meat, skin still attached, packed anywhere from 500g up to 10kg. It's Certified Halal, slaughtered by the non-stunned method, and it takes well to pan-searing, roasting or dicing for a curry, with the skin crisping under heat and basting the meat as it cooks.
How does breast differ from thigh meat?
Breast is the lean white muscle from the front of the bird; thigh and leg meat sits darker and richer, with more fat running through it. This breast comes with its skin on, diced to order from a whole 500g-to-10kg pack range in the same 50-60g, 20-30g and 10-15g sizes.
What sizes is skin-on boneless breast cut into?
- Whole, skin on
- Diced 50-60g, skin on
- Diced 20-30g, skin on
- Diced 10-15g, skin on
Packs run 500g to 10kg, so order a single 500g pack for one meal or a 10kg case for batch cooking.
How do you store skin-on breast?
Keep it refrigerated until you're ready to cook. A frozen pack needs around 12 hours in the fridge to defrost before it hits the pan — if it hasn't been frozen, cook it the day it arrives.
Skin-On Breast FAQs
Can skin-on boneless breast go on skewers?
Yes — the 20-30g or 10-15g dice thread easily onto skewers. The skin crisps and self-bastes as it grills, keeping the meat moister than skinless breast on the same skewer.
There's no fixed piece weight here, so order by pack. A 500g pack covers one or two people, a 2kg pack suits a family meal, and the 10kg case is built for batch cooking or catering.
Give a frozen pack around 12 hours in the fridge to defrost before it's cooked.
Pat the skin dry before it hits a hot pan, so it crisps rather than steams.
Typical values per 100 g (raw):
| Energy | 172 kcal |
|---|---|
| Protein | 20.85 g |
| Fat | 9.25 g |
Basis: chicken breast with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, breast, meat and skin, raw" (FDC 171474).
Pan-seared, skin down: lay it skin-side down in a dry pan first, letting the fat render and the skin crisp before you flip to finish.
Traybake roast: roast whole pieces skin-up at a high heat so the fat under the skin bastes the breast as it cooks.
Diced curry: cut the 20-30g dice for a fast curry base — the skin adds extra richness as it cooks down.
The skin suits a simple roast dinner, or a tray of tandoori-style pieces finished under a hot grill.
Diced small, it works well in a quick chicken curry too, where the rendered skin adds richness to the sauce.
Does skin-on boneless breast work on skewers?
Yes — though the skin can shrink and curl under grill heat, so many cooks press it flat against the meat or trim it back before threading the 20-30g dice.
Which pack suits a batch of skewers?
A 2kg pack of the 20-30g dice threads into a good number of skewers for a group, while a 500g pack suits a quick meal for one or two.
What dice size works best for skewers?
The 20-30g dice is easiest to thread evenly; the smaller 10-15g dice works too, but needs closer spacing on the skewer so it doesn't fall through.
Does the skin need any prep before skewering?
Pat it dry first — a dry surface crisps better on the grill than a wet one, and it grips the skewer more securely once seared.