Southwest Style Seasoned Chicken Thighs

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Seasoned Cuts Southwest Style Chicken Thighs are rubbed with pepper and made from chicken raised with no antibiotics ever, the perfect way to ramp up the spice without upping your effort.
  • Protein 10g
  • Sugar 0g
  • Sodium 680mg
  • Serving Size: 112g
  • Servings Per Container: About 5
  • Amount Per Serving
  • Calories 170 Calories From Fat 90
  • Total Fat 11g 14%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4.5g
  • Cholesterol 85mg 28%
  • Sodium 380mg 17%
  • Total Carbohydrate 1g 0%
  • Dietary Fiber 0g 0%
  • Sugar 1g
  • Protein 19g 38%
  • Vitamin A 0% Vitamin C 0%
  • Calcium 0% Iron 6%
  • *Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Boneless, Skinless Chicken Thighs, Seasoning (salt, spices, dried onion, dried garlic, corn syrup solids, tomato powder, orange juice concentrate, dried green bell pepper, paprika, 2% or less sugar, lemon juice, turmeric, natural flavor, maltodextrin, citric acid), vinegar.

How to Cook


  1. Remove chicken thighs from the package, place in skillet that has been preheated on HIGH.
  2. Cook until brown and crisp, about 2 to 3 minutes on both sides to sear the chicken thighs. Cover skillet.
  3. Reduce heat to MEDIUM-LOW and cook 15-20 minutes until the chicken thighs reach a minimum internal temperature of 170 degrees F* and the juices run clear when thickest part of chicken is pierced. Turn occasionally to avoid charring.
  4. Remove the chicken from skillet, place on a plate, and let stand for 3 minutes.
  5. Remove the chicken breasts from skillet, place on a plate, and let stand for 3 minutes.
  6. Carve perpendicular to the length of the chicken thighs and serve.


  1. Apply non-stick cooking spray to grill and preheat using medium heat.
  2. Open package and remove chicken thighs.
  3. Place chicken on grill and cook* turning occasionally to avoid excess charring.
  4. After cooking remove chicken from grill, allow to rest 3 minutes on clean plate and serve.


*Applicances will vary.  Always use a calibrated meat thermometer to ensure that chicken reaches a minimum internal temperature of 170 degrees F.

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