Deboned chicken thighs are a really useful and versatile protein. Buying bone-in skin-on chicken thighs and deboning your own is the budget-friendly choice.
Look for special offers in your grocery store and you can then decide to use it with the bone-on skin-on as you bought it, or you can debone the chicken and choose to leave the skin on or off depending on your needs.
Once you get used to deboning your own chicken you will never go back to paying a premium price.
One of my absolute favourite uses for a deboned chicken thigh is Crispy Grilled Chicken Thighs. I leave the skin on and grill it, so the skin is crispy and the meat super juicy. You can cut this up and use it in a wrap, sandwich, or on a salad. The taste is amazing!
How to Debone a Chicken Thigh
Check out our easy step by step video
Step by Step Instructions
Step 1
Lay the chicken thigh skin down on your cutting board
Step 2
With a shape knife, gently cut along the bone on one side
Step 3
Repeat along the other side of the bone
Step 4
Slide the knife under the bone and cut along the back of the bone
Step 5
Remove the meat from the final the joint portion and remove the bone
Step 6
Remove any remaining gristle and bone
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How to Debone a Chicken Thigh
Equipment
- Sharp knife
- Cutting board
Ingredients
- 4 large chicken thighs bone in skin on
Instructions
- Lay the chicken thigh skin down on your cutting board
- With a shape knife, gently cut along the bone on one side
- Repeat along the other side of the bone
- Slide the knife under the bone and cut along the back of the bone
- Remove the meat from the final the joint portion and remove the bone
- Remove any remaining gristle and bone
Notes
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Very helpful – thank you!
You are so very welcome:)
Thank you for the good instructions and the video. I especially liked the tip about leaving the skin on. We do like crispy skin on baked or grilled chicken.
I’m a senior citizen who shares my home with 2 adult granddaughters. They prefer boneless chicken. I’m cheap and don’t like to pay more per pound for less product. Making broth with the trimmings and have the boneless thighs in the freezer. You’ve made all 3 of us happy.
That’s great to hear! Happy cooking:))
Just what I needed, short and sweet. Great to have video too! Don’t think I’ll pay the extra dollars for boneless since I need to cut off gristle anyway!
I am so glad you found this useful – it feels great to save the $ and debone them yourself:)