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5.0 from 9 votes

How to Debone a Chicken Thigh

Boneless skin-on thighs are a delicious cut of chicken used in many Asian foods. With my step-by-step tutorial and video, you'll learn how to debone chicken thighs in no time.

Prep Time
8 mins
Total Time
8 mins
Servings: 4 thighs
Course: Condiments
Cuisine: Asian

Ingredients

  • 4 whole chicken thighs

Instructions

    Cup of Yum
  1. Lay a chicken thigh on your cutting board with the meat side facing up. Run the tip of your knife from one end of the bone to the other, scraping the tip as close to one side of the bone as possible.
  2. Trace a similar path on the other side of the bone so that you have two flaps of thigh meat with the thigh bone sitting on top.
  3. Insert the knife blade under the center of the bone with the blade facing the tip of the bone that is more exposed. Next, slide the knife towards the end of the bone, scraping the meat away and cutting through any connective tissue holding the thigh to the bone.
  4. Stand the thigh bone vertically and use the tip of your knife to cut around the other knuckle to free the bone.
  5. Trim off any remaining white connective tissue from the meat and any excess fat or skin.