How to Debone Chicken Thighs

Learning how to debone chicken has been a lifesaver, not to mention a timesaver. Besides, so many recipes call for boneless chicken thighs. They're juicier, faster, and oh-so-convenient.

Course Main

Cuisine World

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 134kcal

Author Imma

Equipment

1 Cutting board
1 sharp knife or kitchen scissors

Ingredients

4 chicken thighs

Instructions

Start by laying your chicken thigh skin-side down on a cutting board.
With a sharp knife, make small slices down one side of the bone as close to the bone as possible.
Repeat this on the other side of the bone and slide the knife under the bone to separate the bone from the flesh.
Scrape or cut any loose flesh from the bone. You can use kitchen scissors for this step if you prefer.
When you have cut the bone from the chicken, feel around to make sure no small pieces of bone are left behind.
You can trim off excess fat or remove the skin completely if you want skinless, boneless chicken thighs.
Wash and freeze, or use it immediately for any of your recipes.

Notes

Slightly frozen chicken is easier to debone because it's not slippery and it's more manageable.
A sharp knife makes deboning meat quicker and safer. It also gives you clean cuts for neater chicken thighs.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition