First, secure your cutting board so it doesn’t move around. I like to place a damp paper towel underneath to keep it steady.

Place one chicken thigh skin-side down, meat-side up.

Use your hand to feel where the bone is (chicken thighs usually have one main bone). With one hand holding the knife and the other hand pinching the bone, make a small incision along the bone. Cut right against the bone, but don’t cut all the way through the meat.

Slowly cut along both sides of the bone to separate the meat from the bone. Your goal is to keep most of the meat intact, leaving only a small amount attached to the bone.

Once the bone is exposed, you’ll notice that one side is attached to cartilage, while the other side is connected by muscle and tendons.

Turn the thigh 180 degrees so the side connected to the muscle is facing away from you. Angle your knife outward, then slide it underneath the bone, keeping it close to the bone. Make one outward and upward cut to separate the bone from the meat.

For the side still attached to cartilage, turn the thigh again. Use your hand to gently pull the bone upward and slightly forward a few times to help reveal the separation between the bone and the meat. Then make another cut to fully release it.

Once the bone is completely removed, run your fingers through the meat to check for any small bone fragments.

To flatten the chicken (for better searing and even cooking), make a few shallow cuts on the thick side of the meat to break up the tendons. This helps the chicken lay flat.

Your boneless, skin-on chicken thighs are now ready for seasoning or marinating. They’re great for pan-frying, air frying, grilling, or baking.