Whether you like to eat your chicken with or without the skin, there is no denying that boneless chicken is easier to eat, faster to cook, and often more convenient than bone-in chicken.
Today I’m sharing my method for removing the bone from chicken thighs. This makes it possible to enjoy boneless chicken for a fraction of the price from the store!
As a bonus, if you are anything like my family, you will love being able to leave the skin on the chicken and still enjoy a boneless piece of meat! It hasn’t been all that many years since I discovered the juicy, crunchy, ever so delectable joy of chicken skin. I was a die-hard boneless skinless chicken breast girl for at least 10-15 years. When I finally tried a perfectly cooked, crisp and juicy chicken thigh, I was in heaven. I could wax poetic about just how much we love chicken now compared to our mild tolerance of it in the past, but I’ll spare you any more of my ramblings on the subject of chicken.
Side note: A few years ago, I swore to myself that I would never post a photograph of raw meat on this blog. However, today’s post requires that I share pictures of raw chicken. I know it isn’t the most appetizing thing to look at, but you can thank me later; when you are sinking your teeth into boneless skin on chicken that is crisp and juicy and incredibly easy to eat!
Deboning chicken is so much easier than I thought it would be! I did this for the first time a month or two ago and I’ve deboned chicken several times since then. I promise you that if this reformed boneless skinless chicken breast buying girl can learn how to do this, anyone can!
How To Remove The Bone From A Chicken Thigh
Place the chicken, skin side down, on a cutting board. You should see the bone running through the center of the meat.
Use the tip of a knife to score a line through the chicken, along the length of the bone.
Use the knife, in short little strokes, to slice the chicken away from the bone.
Using your fingers, pull the bone away from the meat. Facing the knife away from you, slide the knife under the bone and free the end of the bone. Turn the meat around and repeat on the other side of the bone. That’s all there is to it!