Bones with many splinters and not cut cleanly
Too much fat for a leg
Not all stuff as on photos
Skip to product information
-
Media gallery
-
Media gallery
Vendor:
Onlinemeatshop
Fresh Halal British Marinated Thigh Steak - Red Tractor Approved
- Regular price
- £8.19
- Regular price
-
- Sale price
- £8.19
- Unit price
- per
Couldn't load pickup availability
Notified by email when this product becomes available
Fresh Halal British Marinated Thigh Steak - Red Tractor Approved
You may also like
- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
OMS's boneless chicken thigh steaks are Certified Halal dark meat, slaughtered by the non-stunned method, trimmed clean of bone and marinated ready to cook. They come in 1KG, 2KG and 3KG packs across several seasoning styles — good on the grill, in a pan, or in a curry base.
Which Seasoning Styles Come in a Pack?
Each steak is cut ready to marinate and sold in Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub — pick whichever suits your meal, in 1KG, 2KG or 3KG bags for a weeknight dinner or a bigger batch-cook.
How Do You Store These Thigh Steaks?
Keep them refrigerated and cook once you're ready. Unopened packs will freeze for up to 3 months — thaw fully in the fridge before cooking.
Is a Thigh Steak the Same Cut as a Drumstick?
No. The thigh is the upper part of the leg, while the drumstick is the lower part and keeps its own bone. This steak is boneless, cut and seasoned flat, and packed from 1KG to 3KG — so it cooks faster and more evenly than a bone-in drumstick.
Portion by pack: the 1KG bag suits a smaller meal, the 2KG pack stretches to a family dinner, and the 3KG pack is sized for batch cooking or a bigger gathering.
Keep these chicken thigh steaks refrigerated and use them promptly once opened. Unopened packs freeze for up to 3 months — thaw fully in the fridge before you cook or marinate further.
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. Figures are for the meat before marinating or seasoning; the marinade is not included. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
- Peri-Peri thigh steaks: sear in a hot pan or grill a few minutes each side, then let it rest briefly before you slice.
- Tandoori thigh steaks: blast under a hot grill until the edges char, then serve with flatbread and a fresh salad.
- Tikka-style curry: cut the cooked steak into strips and stir them through a tomato-based sauce for a fast midweek dinner.
This boneless thigh steak suits a chicken curry — cook it whole and slice it into the sauce, or simmer it directly for extra body. Tandoori and Tikka styles work well on skewers or in a quick tikka masala, and Peri-Peri suits a flame-grilled plate.
Steak Dry Rub is built for the grill or a griddle pan, rather than a sauce-based dish.
Does marinating add to the cooking time?
Not really — a surface marinade like Peri-Peri or Tandoori doesn't slow things down. Boneless thigh steaks cook through in the same few minutes per side either way, since there's no bone to hold the heat back.
Can I cook the steaks straight from the pack?
Yes — these boneless thigh steaks come pre-seasoned in styles such as Tikka and Steak Dry Rub, so they go straight from the 1KG-3KG pack onto the pan or grill with no extra prep needed.
How can I tell a marinated thigh steak is cooked through?
Because it's boneless and cut flat rather than on the bone, it cooks evenly all the way through — check the thickest point is opaque with no pink left before you serve it.
Does a heavier marinade mean it keeps longer in the freezer?
No — freezer life comes from the meat, not the coating. These seasoned thigh steaks keep for up to 3 months frozen, whatever the style, Peri-Peri, Tandoori or Steak Dry Rub.