H‑E‑B Flaming Bird Seasoned Chicken Thighs for Fajitas - Orange Pepper
Avg. 3.775 lbs
$12.50 each($3.11 / lb)
In Meat Market on the Right Wall
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Prepped in an orange pepper seasoning and ready to cook, H-E-B Flaming Bird chicken thighs are a great idea for your next fajita night. Cooking up juicy and flavorful, they're boneless and skinless. Toss them on the grill or in a skillet for a yummy dinner everyone's sure to love.
• Boneless skinless chicken thighs
• Orange pepper seasoning
• Ready to cook
• Prepare on grill or in skillet
• Great for making fajitas
• Boneless skinless chicken thighs
• Orange pepper seasoning
• Ready to cook
• Prepare on grill or in skillet
• Great for making fajitas
Highlights
Nutrition Facts
VariesVaries servings per container
Serving Size4 oz (112g)- Amount Per ServingCalories160
- % Daily Value*
- Total Fat
- 8g
- 12%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 730mg
- 30%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 0g
- 0%
- Total Sugars
- 1g
- Protein
- 17g
- Potassium
- 250mg
- 7%
- Vitamin A
- 0mcg
- 0%
- Calcium
- 0mg
- 2%
- Vitamin C
- 0mg
- 6%
- Iron
- 0mg
- 4%
Ingredients
Boneless, Skinless Chicken Thighs, Water, Seasoning (Sugar, Salt, Orange Peel, Maltodextrin, Citric Acid, Spice, Onion, Autolyzed Yeast, Natural Flavors, Yellow 6), Sodium Phosphates, Sodium Lactate & Sodium Acetate.Allergens and safety warnings
Keep refrigerated. Ready to cook.- Grill: Heat charcoal for 30 minutes until ash-covered or gas grill for 10 minutes with the lid closed. Clean and oil grate well. Grill chicken thighs about 4 inches over medium heat (375°F is ideal). Cook for 20 – 30 minutes, depending on size, or until an internal temperature of 165°F is reached. Flip chicken thighs every 10 minutes during cooking time. Slice thinly across the grain to serve.
Stovetop: Cut chicken thighs across the grain into ½ inch slices. Heat wok or large heavy skillet over high heat for 3 minutes. Add 1 Tbsp oil and tip the pan to coat. Cook 1 pound at a time to prevent crowding. Stir fry for 7 - 8 minutes, stirring frequently, until no longer pink and until an internal temperature of 165°F is reached.