Bones with many splinters and not cut cleanly
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Fresh Halal British Boneless Thigh Skin-On - Red Tractor Approved
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Fresh Halal British Boneless Thigh Skin-On - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
The chicken oyster thigh is a small, well-marbled cut from the underside of the thigh, near the hip bone, valued by cooks for its rich flavour and quick cooking. It's Certified Halal, slaughtered by the non-stunned method, sold from 500g to 10kg, whole or diced, for fast dishes such as biryani.
Is oyster thigh just another name for drumstick?
It isn't. The thigh sits above the knee, in the upper leg, while the drumstick is the lower part, below it. This piece comes specifically from the thigh, never the drumstick, and is sold whole or diced at 50-60g, 20-30g or 10-15g.
What kind of piece is the oyster thigh?
Rather than a whole joint, you get a compact, evenly textured piece of dark meat that cooks quickly and evenly in a hot pan. Packs run from 500g up to 10kg, so a home cook and a caterer can order the same cut at the scale they need.
How can you order it cut?
Order it whole, or diced at 50-60g, 20-30g or 10-15g. Defrost in the fridge for around 12 hours before it goes in the pan.
There's no fixed piece weight here, so let the pack size guide you: a 500g to 1kg pack is enough for two as a quick pan meal, while 5kg to 10kg packs suit batch cooking or catering.
Give it around 12 hours in the fridge to defrost before cooking. This cut doesn't carry a separate storage temperature or freezer life figure, so standard fridge and freezer practice applies.
Typical values per 100 g (raw):
| Energy | 237 kcal |
|---|---|
| Protein | 16.69 g |
| Fat | 18.34 g |
Basis: chicken dark meat with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
Marinate the 20-30g diced pieces in a biryani spice mix, then layer them through the rice for the final steam.
Thread the 50-60g diced pieces onto skewers and cook them fast over high heat for a quick kebab.
Pan-fry the 10-15g pieces with onions to build a fast curry base.
Diced small, the oyster thigh goes straight into a chicken biryani or a quick karahi.
Left whole, it threads well onto skewers for a tandoori-style grill.
What pan works best for oyster thigh, and how hot should it be?
Reach for a heavy frying pan or wok and get it properly hot, so the diced pieces sear fast rather than stew.
How long should it defrost for?
Around 12 hours in the fridge is enough before it's ready to cook.
What cutting options do I have?
Whole, or diced at 50-60g, 20-30g or 10-15g.
What pack sizes are available?
Anywhere from 500g up to 10kg, covering everything from a single meal to a full batch.