How to Debone Chicken Thighs

How to Debone Chicken Thighs – Learning how to debone chicken has been a lifesaver, not to mention a timesaver. Besides, so many recipes call for boneless chicken thighs. They’re juicier, faster, and oh-so-convenient.

I must admit I love watching how other people do things on YouTube. So many good ideas are floating around out there. And when I saw how easy it is to debone chicken thighs, I knew I had a winner.

In fact, I’m cooking up some boneless chicken thighs I had in the freezer as I’m writing this. Season, sizzle, and enjoy. Exactly what we need for those hectic days. So, let’s get into it.

Content… Why Do It? How to Do It Tips and Tricks Storage Instructions How to Use Them More Boneless Chicken Thigh Recipes to Try

Why Debone Chicken Thighs?

Removing the bones from the thigh is easier than you think. All you need are chicken thighs, a cutting board, and a sharp knife (boning, paring, filleting, or chef’s knife). You can do the whole chicken leg quarter the same way.

After you’re done, you can use them right away in a recipe or freeze them for a quick weeknight dinner. Even better, they can go straight from the freezer to the frying pan if you flash freeze them flattened, then store them in a freezer ziplock bag so you can take out just what you need.

How to Debone Chicken Thighs

• Equipment – A clean cutting board and a sharp boning knife, paring knife, filleting knife, or chef’s knife, and you’re good to go.
• Start Cutting – Put the chicken thighs, skin-side down, on a cutting board. Make small slices down one side of the bone as close to the bone as possible with your chosen knife. (Photos 1-2)
• Repeat on the other side of the bone and slide the knife under it to separate it from the flesh. (Photos 3-4)
• Trimming – When you’ve cut away the bone from the chicken, feel around for small pieces of bone left behind and remove them. Trim off excess fat and take off the skin for skinless, boneless chicken thighs. (Photo 5)
• Ready – Wash, dry, and freeze, or use it immediately for your recipe. (Photo 6)
• Save the bones for chicken stock. They’ll freeze fine for six months.

Tips and Tricks

1. Slightly frozen chicken is easier to debone because it’s not slippery and it’s more manageable.
2. A sharp knife makes deboning meat quicker and safer. It also gives you clean cuts for neater chicken thighs.

Storage Instructions

Tightly wrap boneless chicken thighs with plastic to prevent raw juices from leaking, or put them in a glass Tupperware-like container. You can season and refrigerate them for a day or two.

Lay them out flat on a baking sheet, then freeze them for about an hour. Then, pop them into a large freezer ziplock bag, and they’ll last for six months. Save the chicken bones in a large freezer bag to make stock later on.😉

How to Use Boneless Chicken Thighs

Now that you know how easy it is to debone chicken thighs, many recipes just became easier. Slow-cooker chicken curry, chicken fajitas, grilled jerk chicken tacos, and bacon-wrapped chicken are all easier to make with boneless chicken.

More Boneless Chicken Thigh Recipes to Try

• Smoked Boneless Chicken Thighs
• Chicken Stew (African Style)
• One Pot Caribbean Jerk Chicken and Rice
• Chicken Tinga
• Chicken Etouffee