BBQ chicken thighs are richer than breast and more forgiving on the fire — crisp skin, juicy meat, and proper charcoal flavour. Chicken Thighs 900g-1.1kg (Frozen) is the frozen family pack; 2kg Chicken Thigh Value Pack fills the freezer when thighs are on rotation. Shop both in chicken and BBQ.
BBQ method
Thaw overnight in the fridge if frozen. Pat very dry and season with salt, pepper, and a pinch of paprika or thyme. Set the BBQ for medium heat with a cooler zone — start skin-side down over the heat to render and crisp, then move to indirect if the skin is browning too fast. Cook 8 to 12 minutes a side, turning as needed, until the thickest part hits 75°C and the juices run clear. Bone-in packs need a touch longer near the bone — probe beside the bone, not against it. Glaze only in the last few minutes. Rest three minutes. Do not crowd the grate; steam kills the crisp. Keep a spray bottle of water handy for flare-ups from rendering fat.
Oven, grill and air fryer backup
No BBQ: oven 200°C for 35 to 45 minutes, medium grill 10 to 14 minutes a side, or air fryer 190°C for 22 to 28 minutes flipping halfway. Browse chicken for thighs, drumsticks and wings, and BBQ for a full grill spread.
What to serve
Slaw, corn, and soft rolls, or rice and a sharp salad. Leftover thigh meat shreds into wraps, pies, or fried rice. Freeze spare packs flat; thaw fully so the skin crisps rather than steams.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.