How To Successfully De-Bone Chicken Thighs

Chicken thighs are a favorite cut of dark meat poultry with chef and home cooks alike thanks to their flavor and tenderness.

As dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they become tender and juicy when cooked properly.

Chicken thighs also boast more flavor than white meat.

De-Boning A Chicken Thigh

To de-bone chicken thighs, remove the skin first.

This is done by using your hands to peel away the skin and a knife or kitchen shears (if needed) to snip away any attached sections.

Next, place the thigh skin-side down on a cutting board.

Using a sharp knife, make a cut directly alongside the bone (either side), pull the thigh open, and carefully trim the meat away from the bone, removing and saving the bone for chicken stock.

For some, chicken thighs are a favorite for their tenderness and flavor, and for others it is the chicken breast for its lean meat and low fat content.

Thighs though, are easier to cook, since they don’t dry out as easily as chicken breasts can.