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Skin-on chicken leg deboned.
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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.
Course Basics
Keyword asian, chicken
Level Intermediate
Main Ingredient Poultry
Prep Time 8 minutes
Total Time 8 minutes
Servings 4 thighs
Author Marc Matsumoto

Ingredients

  • 4 whole chicken thighs

Instructions

  • 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.
    4 whole chicken thighs
    Cutting a slit along one side of the chicken thigh bone.
  • 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.
    Cutting around the chicken thigh bone.
  • 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.
    Separating chicken thigh bone from thigh meat.
  • Stand the thigh bone vertically and use the tip of your knife to cut around the other knuckle to free the bone.
    Trimming thigh bone from chicken thigh.
  • Trim off any remaining white connective tissue from the meat and any excess fat or skin.
    Deboned chicken thigh.

Video