How to Debone Chicken Thighs (with video!)
by Jay Wadams
Knowing how to easily debone chicken thighs is a fantastic kitchen skill to have. The first time you try to debone chicken it can seem a little daunting, so below I’ve given step-by-step instructions as well as a video from two angles to show my simple method.
Ingredients
- 8 chicken thighs
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- The first step is to trim the chicken thighs of any excess skin.
- Next, locate the thigh bone. There will be a seam of white tissue running nearly the entire length of the bone. Use the tip of your knife to cut down both sides of the bone and a little around the end of the bone.
- With one hand securing the thigh, hold the knife flat and with the blade away from yourself. Place the edge of the knife at the side of the bone and cut underneath the bottom of the bone, turning the thigh if necessary to loosen the bone from both sides.
- Next, fold the thigh in half and cut the large knuckle of bone away from the flesh.
- Lastly, check the thigh for any remaining bone or cartilage or excess fat and trim away. If you need skinless chicken thighs, the easiest way to remove the skin is to simply pull the chicken skin away from the flesh and trim it as necessary.
Nutrition
Serving: 2 thighs | Calories: 633kcal | Carbohydrates: 1g | Protein: 47g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 223mg | Potassium: 592mg | Vitamin A: 225IU | Calcium: 23mg | Iron: 2mg