Chicken Boneless Thighs: RWA

RWA Boneless Chicken Thighs | Air-Chilled | Antibiotic-Free Canadian Chicken | Beretta Farms

The cut professional kitchens reach for first. Beretta's RWA Boneless Chicken Thighs are sourced from Canadian chickens raised without antibiotics of any kind, fed a vegetarian diet free of GMOs and animal by-products, and processed using air-chilling — the method that preserves flavour, eliminates water absorption, and produces the clean, concentrated chicken taste that grocery store chicken can't match.

24 thighs total | 6 packs of 4 pieces. Subscribe and save $6.00/month.

Why Thighs Over Breasts

The chicken thigh is the most forgiving, most flavourful, and most versatile cut on the bird. Here's why it earns the preference of most professional cooks over the breast:

The thigh comes from the leg — a working muscle with more intramuscular fat and connective tissue than the breast. That fat renders as the thigh cooks, basting the meat from within and producing natural moisture and richness that requires no technique to achieve. A thigh cooked to 185°F (85°C) is juicy and tender. A breast cooked to the same temperature is dry and stringy. The margin for error on a thigh is enormous; the margin on a breast is tight.

The result: more flavour, more forgiveness, more versatility — at a lower price point than the breast.

What to Use Them For

Boneless thighs perform brilliantly across every format and cuisine. Pan-seared whole, they develop a crisp exterior and stay moist through the centre. Cut into strips or cubes, they're the right choice for stir fries, curries, tacos, grain bowls, and skewers — any high-heat, fast-cook application where a breast would tighten and dry out. Braised low and slow, they become fall-apart tender in a way no breast can replicate. And for meal prep, they reheat better than any other cut: a day-old thigh from the fridge is still juicy; a day-old breast is typically dry.

How to Cook Boneless Chicken Thighs

Pan-Seared: Pat dry. Season with salt and pepper. Place skin-side or presentation-side down in a cold or lightly oiled pan over medium-high heat. Cook undisturbed for 6–7 minutes until deeply golden, flip, and finish for 4–5 minutes to 165°F (74°C) internal. Rest 3 minutes. The air-chilled surface browns better than water-chilled thighs — no steaming, no grey exterior.

Oven-Roasted: 425°F (220°C) for 20–25 minutes, flipping halfway. Thighs are virtually impossible to overcook in the oven — they stay moist well past 165°F (74°C), making this the most low-risk preparation for weeknight cooking.

Grilled: High direct heat, 5–6 minutes per side. Thighs tolerate grill flare-ups far better than breasts due to the fat content — the fat causes the flare, and the fat protects the meat.

Product Details:

• 6 packs of 4 thighs | 24 thighs total
• One-time purchase $59.99 | Subscribe and save: $53.99/month
• 100% Canadian Chicken — RWA, Air-Chilled
• Raised without antibiotics of any kind
• Cage-free | Humanely raised
• Ships frozen | Delivered to your door

Our RWA Chicken Standards:

• Raised without antibiotics of any kind
• In Canada, hormones are prohibited in all poultry production
• Fed a vegetarian diet — no GMOs, no animal by-products
• Air-chilled processing — no water absorption, no added weight
• Cage-free | Humanely raised
• Traceable back to the farm of origin
• Sustainable program from conception to consumption

Beretta's Boneless Chicken Thighs are delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.