Promoted
H‑E‑B Seasoned Spicy Boneless Skinless Chicken Thighs for Fajitas
Avg. 2.1 lbs
$7.62 each($3.63 / lb)
In Meat Market on the Right Wall
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Feeling like fajitas? We've done the prep work for you! Our boneless, skinless chicken thigh fajita meat is already deliciously seasoned for those who like it hot. All you have to do is grill it, fry it, or cook it on your stovetop!
Highlights
Nutrition Facts
Varies servings per container
Serving Size4 oz (112g)- Amount Per Serving
- Calories150Calories from Fat70
- % Daily Value*
- Total Fat
- 8g
- 12%
- Saturated Fat
- 2.5g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 22%
- Sodium
- 590mg
- 25%
- Total Carbohydrate
- 2g
- 1%
- Dietary Fiber
- 0g
- 0%
- Total Sugars
- 1g
- Protein
- 16g
- Potassium
- 250mg
- 7%
- Vitamin A
- 0mcg
- 6%
- Calcium
- 0mg
- 0%
- Vitamin C
- 0mg
- 2%
- Iron
- 0mg
- 6%
Ingredients
Boneless, Skinless Chicken Thighs, Water, Seasoning (Spices [Including Jalapeño Pepper], Salt, Dextrose, Dehydrated Garlic, Natural Flavor), Sodium Lactate And Sodium Acetate, Sodium Phosphates.Allergens and safety warnings
Keep refrigerated. Ready to cook. Apply safe handling instructions.- Grill: Heat charcoal 30 minutes until ash covered or gas grill 10 minutes with the lid closed. Clean and oil grate well. Grill 4 inches above Medium heat. Hold palm just above grate. If heat causes you to pull away in 4 seconds, heat is ideal (375°F). Cook 20–30 minutes, depending on size, or until an internal temperature of 165°F is reached. Turn meat every 10 minutes during cooking time. Slice meat thinly across the grain to serve.
Stir Fry: Cut meat across the grain into ½ inch slices. Heat wok or large heavy skillet over High heat 3 minutes. Add 1 tablespoon oil to wok/skillet and tip pan to coat. Cook 1 pound at a time to prevent crowding. Stir fry 7-8 minutes, stirring frequently, until no longer pink and an internal temperature of 165°F is reached.
