H-E-B Seasoned Boneless Skinless Chicken Thighs for Fajitas, Value Pack

- Ready to Cook
- Seasoned Boneless Skinless Chicken Thighs for Fajitas
- Made in Texas

Grill Method: 1. Heat charcoal 30 minutes until ash covered or gas grill 10 minutes with the lid closed. Clean and oil grate well. 2. 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). 3. 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. 4. Slice meat thinly across the grain to serve. Stir Fry Method: 1. 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. 2. Cook 1 pound at a time to prevent crowding. Stir fry 7-8 minutes, stirring frequently, until no longer pink and until an internal temperature of 165*F is reached.