• Seasoned Chicken Breast Boneless - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Marinated Chicken Breast Steaks 250g

£9.49
£9.49
Seasoned Chicken Breast Boneless - Onlinemeatshop.com
Fresh Halal British Marinated Chicken Breast Steaks 250g

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

This boneless breast steak is Certified Halal, from British chicken, marinated and ready for the pan. Packs run 1KG to 3KG, suited to grilling, pan-frying or the oven — a fast weekday cut, not a whole-bird roast.

Breast Steak or Thigh: What Sets Them Apart?

This is breast meat, not thigh: pale, lean and quick to cook, where thigh is darker, richer and better suited to a slow braise. It comes boneless and pre-seasoned as steaks, in 1KG to 3KG packs.

There's no connective tissue to break down here, so it wants hot, fast heat — the opposite of thigh, which needs longer and slower.

Cuts, Marinades and Pack Sizes

You can order it boneless as Steak and Chop portions, plain or pre-seasoned in Peri-Peri, Tandoori, Tikka or Steak Dry Rub — pick whichever marinade suits tonight's cooking.

Packs come in 1KG, 2KG or 3KG, whether you're cooking for one night or stocking up, and every pack freezes for up to 3 months.

Whole First, or Sliced Before Cooking?

Is it best to cook the steak whole, then slice it after?

Cook it whole and slice it after resting, and you keep more juice in — the surface is only cut once, right before it hits the plate, whatever seasoning you've used.

When does it make sense to slice first?

Slice first for a quick stir-fry or curry — smaller pieces cook faster and soak up more of the Peri-Peri, Tandoori or Tikka marinade.

A 1KG pack is enough for a small household meal, while 2KG or 3KG packs stretch across a family dinner or carry over into a second night.

Because the steaks are boneless, none of the pack weight is lost to trimming at home — each size goes further than an equivalent bone-in cut.

Keep this chicken breast refrigerated until you're ready to cook it, and use it within a few days if it isn't frozen.

It freezes for up to 3 months, so split a multi-pack into batches and freeze it on the day it arrives if you're not cooking straightaway.

Typical values per 100 g (raw):

Energy120 kcal
Protein22.50 g
Fat2.62 g

Basis: skinless boneless chicken breast, meat only. Figures are for the meat before marinating or seasoning; the marinade is not included. Reference: USDA FoodData Central, "Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw" (FDC 171077).

Peri-Peri Pan-Fry

Get the pan hot and pan-fry the Peri-Peri steak fast, then rest it before slicing on the diagonal for a quick midweek plate.

Tandoori Grill

Grill the Tandoori steak under high heat, turning once, so it chars on the outside without drying out the lean breast meat.

Steak Dry Rub Traybake

Oven-bake Steak Dry Rub portions from a 1KG pack alongside your vegetables for a low-effort tray dinner.

Chicken Curry

Dice or slice the Tikka-seasoned breast and simmer it into a curry — the boneless steak cuts down easily once it's cooked.

Peri-Peri Flatbread

Sliced Peri-Peri steak works well in a flatbread or wrap with salad and a yoghurt-based sauce.

Tandoori Skewers

Cube the Tandoori steak and thread it onto skewers for a grilled starter or sharing plate.

Should I cook the steak whole or slice it before cooking?

Either works, but cooking it whole and slicing it afterwards keeps more juice in — the meat is only cut once, right before it's served.

Does slicing first change how the seasoning cooks?

Yes — smaller pieces pick up more of the Peri-Peri, Tandoori or Tikka marinade and cook faster, which suits a curry or stir-fry.

What can go wrong if I slice too early?

Slice it too far ahead and moisture escapes, so the pan ends up steaming the meat instead of browning it.

How do I know the steak is cooked through before slicing?

Cut into the thickest part of the whole steak — it should be opaque all the way through with no pink left, whatever seasoning style you've chosen.

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