How to Debone Chicken Thighs in 6 Steps

Chicken thighs are a fatty cut of meat from the chicken leg. Each whole chicken contains two chicken thighs, which attach to the drumsticks. Chicken thighs are a popular cut of chicken because they are juicy and simple to cook. The majority of chicken fat is in the skin rather than the meat, so the main source of fat and calories of dark meat chicken comes from the skin that covers pieces like the drumsticks and thighs. Compared to white meat, dark meat chicken tends to be juicier and a better source of iron and zinc due to the increased oxygenation of those muscles. Raw chicken thighs are available at grocery stores in boneless and bone-in pieces and skin-on and skinless pieces. Boneless chicken thigh fillets are typically more expensive than bone-in, and it’s simple to debone chicken thighs yourself at home. Follow the step-by-step tutorial below to learn how to debone chicken thighs. 1. __Gather your tools__. You will need a sharp paring knife or a boning knife and a cutting board. 2. __Prepare the chicken__. Place the raw chicken thigh skin-side down on the cutting board so you can see the chicken bone. 3. __Cut the chicken thigh__. With a sharp knife, make shallow cuts on either side of the bone down the length of the bone. Keep your knife between the bone and the thigh meat, and only cut as deep as the bone itself. 4. __Cut around the bone__. Cut horizontally to remove the meat off the top of the bone, and scrape around the entire bone to remove any lingering pieces of meat. 5. __Separate the bone from the chicken meat.__ Slide your knife underneath the bone to where it connects to the chicken thigh. Cut along the bone until it is completely separated from the chicken thigh. You may have to apply some force to the large knuckle part of the bone—the end of the bone where there is gristle—to remove it. You can pick up one end of the chicken to get a better angle. Hold the chicken with a paper towel to prevent it from slipping. 6. __Use the bones to make stock__. After removing the bones, you can store them in the freezer. Use the chicken thigh bones to make [homemade chicken stock](https://www.masterclass.com/articles/learn-how-to-make-chicken-stock-with-chef-thomas-kellers-chicken-stock-recipe). You can grill, stir fry, fry, and braise deboned chicken thighs. Use these methods for preparing chicken thigh recipes: 1. __Grill__: Season the chicken thighs with salt and pepper, and sear them in a pan until cooked through. Cook the chicken skin-side down so you get a nice, crispy chicken skin. Serve the grilled chicken with [teriyaki sauce](https://www.masterclass.com/articles/teriyaki-sauce-recipe) or even just the pan juices for an easy weeknight dinner. 2. __Stir fry__: Cut the chicken thighs into small pieces to make a [chicken stir fry](https://www.masterclass.com/articles/how-to-make-a-perfect-stir-fry) with vegetables. 3. __Fry__: Bread chicken thighs and fry them in a pan or air fryer for crispy, juicy [fried chicken](https://www.masterclass.com/articles/chef-thomas-kellers-best-fried-chicken-recipe). 4. __Braise__: Unlike chicken breasts, which can dry out easily, chicken thighs have more fat and can withstand a long cook time. To make a flavorful chicken dinner, braise chicken thighs in the oven or a slow cooker in broth, aromatics, and even wine. No matter the cooking method, chicken should always be handled with care, and the areas, utensils, and hands that have been in contact with the raw chicken should be washed thoroughly with soap and hot water to prevent food safety risks. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Aaron Franklin, Yotam Ottolenghi, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Follow this easy tutorial to learn how to debone chicken thighs.