Debone a chicken thigh

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The Cookful

by Lyndsay Burginger 1 comment ”

How To Debone a Chicken Quarter and Stuff It

Turn your kitchen into a 5-star restaurant when you learn how to stuff chicken thighs. Our Knife Skills series is sponsored by Cutco. Since 1949, Cutco has been building memories in kitchens across America. Learn more at www.cutco.com.

Have you ever heard of a turducken before? It’s where you stuff a chicken in a duck inside a turkey.

Stuffing a chicken thigh is kinda like the same thing. You debone the thigh and stuff the thigh with a filling (in our case sausage) then roll it back up to look like a normal chicken thigh. Your guests will cry out in surprise to learn that there is sausage now inside of their chicken thigh! Almost as if you produced a magic trick or something.

Step #1

Place your chicken thigh and leg on a clean cutting board with your boning knife.

Step#2

Remove the rib bones using small strokes with your knife.

Using the tip of the knife you can scrape against the bone to get all the meat.

Once you have most of the meat separated from the bone use a petite chef’s knife to remove the bone.

Now the rib is disconnected from the thigh.

Step#3

Use a boning knife and cut a slit through the thigh to get to the bone.

Make small strokes with your knife to get to the bone.

Step#4

Once you get to the bone use the blade of the knife to scrape the chicken off the bone.

Step#5

Next, locate where the thigh bones meets the leg bone.

Step#6

Cut in-between the thigh bone and leg bone to remove.

Grasp the bone firmly and pull.

This is what the chicken looks like deboned. Now it’s time to get stuffing!

Step#7

Use a meat mallet and gently pound the thigh meat. I used plastic wrap to help with the mess and also to prevent the mallet from tearing the meat.

The chicken thigh should be a uniform thickness.

Step#8

Stuff the stuffing into the thigh and leg cavity. This was about 2 tablespoons of stuffing.

Step#9

Fold the meat and skin around the stuffing.

Pull the skin tight to ensure the stuffing stays in the chicken by pulling it towards you.

Then underneath to keep the stuffing in.

Step#10

Stick two toothpicks into the chicken skin to ensure the skin stays around the filling.

Step#11

Season the chicken with olive oil and salt. Bake as directed.

Step#12

Let your chicken rest 5 minutes before slicing and serving.

How To Debone a Chicken Quarter

  • Author: Lyndsay Burginger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 chicken quarter

Ingredients

  • 1 chicken quarter, bone in

Instructions

  1. Place your chicken thigh and leg on a clean cutting board with your boning knife.
  2. Remove the rib bones using small strokes with your knife. Using the tip of the knife you can scrape against the bone to get all the meat. Once you have most of the meat separated from the bone use a petite chef’s knife to remove the bone. The rib is now disconnected from the thigh.
  3. Use a boning knife and cut a slit through the thigh to get to the bone. Make small strokes with your knife to get to the bone.
  4. Once you get to the bone use the blade of the knife to scrape the chicken off the bone.
  5. Next, locate where the thigh bones meets the leg bone.
  6. Cut in-between the thigh bone and leg bone to remove. Grasp the bone and firmly pull.
  7. Use a meat mallet and gently pound the thigh meat into a uniform thickness.
  8. Stuff about 2 Tbsp. stuffing into the thigh and leg cavity.
  9. Fold the meat and skin around the stuffing. Pull the skin tight to ensure the stuffing stays in the chicken by pulling it towards you then underneath to keep the stuffing in.
  10. Stick two toothpicks into the chicken skin to ensure the skin stays around the filling.
  11. Season the chicken with olive oil and salt. Bake as directed.

Disclosure: This article is sponsored by Cutco. All opinions are ours and honest.

last updated on October 1, 2019

Lyndsay Burginger

It’s always entertaining when Lyndsay’s in the kitchen. She’s even been known to belt out Broadway show tunes while making dinner (a handy whisk as her microphone, of course). She currently writes for her international food and travel site, Lyndsay’s Travel Kitchen . Lyndsay is also on the editorial team at The Cookful.

Whether you like to eat your chicken with or without the skin, there is no denying that boneless chicken is easier to eat, faster to cook, and often more convenient than bone-in chicken.

Today I’m sharing my method for removing the bone from chicken thighs. This makes it possible to enjoy boneless chicken for a fraction of the price from the store!
As a bonus, if you are anything like my family, you will love being able to leave the skin on the chicken and still enjoy a boneless piece of meat! It hasn’t been all that many years since I discovered the juicy, crunchy, ever so delectable joy of chicken skin. I was a die-hard boneless skinless chicken breast girl for at least 10-15 years. When I finally tried a perfectly cooked, crisp and juicy chicken thigh, I was in heaven. I could wax poetic about just how much we love chicken now compared to our mild tolerance of it in the past, but I’ll spare you any more of my ramblings on the subject of chicken.

Side note: A few years ago, I swore to myself that I would never post a photograph of raw meat on this blog. However, today’s post requires that I share pictures of raw chicken. I know it isn’t the most appetizing thing to look at, but you can thank me later; when you are sinking your teeth into boneless skin on chicken that is crisp and juicy and incredibly easy to eat!
Deboning chicken is so much easier than I thought it would be! I did this for the first time a month or two ago and I’ve deboned chicken several times since then. I promise you that if this reformed boneless skinless chicken breast buying girl can learn how to do this, anyone can!

How To Remove The Bone From A Chicken Thigh
(printable instructions)

Place the chicken, skin side down, on a cutting board. You should see the bone running through the center of the meat.

Use the tip of a knife to score a line through the chicken, along the length of the bone.

Use the knife, in short little strokes, to slice the chicken away from the bone.

Using your fingers, pull the bone away from the meat. Facing the knife away from you, slide the knife under the bone and free the end of the bone. Turn the meat around and repeat on the other side of the bone. That’s all there is to it!

Make the most of your boneless chicken thighs in any of these recipes!

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Boneless Chicken Thigh Recipe (Family Favorite)

These boneless chicken thighs are crazy popular in our family, especially with the kids. It’s one of my wife’s signature chicken recipes. She came up with it a long time ago, and has since perfected it. So, my wife will be the chef today and I will be the photographer. The recipe is simple and very quick to execute, yet it makes a surprisingly flavorful and delicious dish.

As these boneless chicken thighs are being cooked, the smell of sesame oil and garlic makes you so hungry that you just can’t wait till they are ready. Thankfully, it they take just minutes to cook. The thighs come out tender and succulent, and go well with a variety of side dishes and salads. We’ve also used leftovers to make quesadillas and panini with great results. We’ve always made these garlic sesame chicken thighs on the stove, but I keep wondering how they would turn out on a grill. I might try that. There isn’t any sugar in the marinade so they should take open fire really well.

Tips for making the best boneless chicken thighs

The cooking process only takes about 9-10 minutes. You should be able to fit about 8 or even 10 chicken thighs on a large (12 inch) skillet. The seasonings in this boneless chicken thigh recipe are simple yet very flavorful, and make for an amazing thicken thigh marinade. If you have the time to marinate – do it! It’s generally advisable that chicken thighs are marinated in a fridge for at least 30 minutes – this will let them get properly infused with salt and flavors.

Thirty minutes is enough, but if you must keep them in the fridge longer, that will not be a problem at all. Actually, I find that the longer I marinate, within the reason of course, the better. Sometimes, when we are in a rush, we skip marination altogether – these chicken thighs still taste great, though, perhaps, come out just a tad less flavorful.

Cook to internal temperature of 165 F. While I generally like cooking chicken thighs to 185F, like my Roasted Honey Mustard Chicken Thighs or Killer Marinated Chicken Thighs, skinless and boneless chicken thighs don’t have the skin, and the skin fat protection and tend to dry out by the time the temperature gets that high. So, we always cook skinless thighs to 165F.

Looking for more great skinless, boneless chicken thigh recipes? Check these out:

  • Broiled Chicken Thighs
  • Baked Maple Chicken Thighs

4.98 from 40 votes Pin Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 8 servings Calories: 155kcal Author: Victor

  • 8 chicken thighs (boneless and skinless)
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp sesame oil
  • 4 cloves garlic (pressed, or 1 Tbsp garlic powder)
  • 1 tsp salt
  • 1 tsp freshly ground black pepper (plus more to taste)
  • 1/4 cup green onions (cut into thin rounds, plus more for garnish)
  • 1/4 cup Italian parsley (finely chopped, plus more for garnish)

  • Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
  • Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
  • Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
  • Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
  • Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
  • Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
  • Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).

Nutrition

Calories: 155kcal | Carbohydrates: 1g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 459mg | Potassium: 301mg | Fiber: 0g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 3.5mg | Calcium: 18mg | Iron: 1.2mg

This recipe was updated on May 7, 2018

This recipe for the Perfect Baked Chicken Thighs shows you how to cook juicy chicken, whether you’re using boneless or bone-in, skin on chicken thighs. The spice blend is delicious and versatile too!

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Tips for perfect baked chicken thighs

Before we get started, I thought I would go over the secrets to getting your chicken thighs just right! These tips apply to both boneless, skinless and bone-in, skin-on chicken thighs. Keep reading to see more specific instructions on the differences between the two, or to get cooking!

  • Whether you use boneless or bone-in thighs depends on your preference. For juicier meat, opt for bone-in. For a leaner dinner, go for the boneless. Personally I prefer boneless as they are less messy to eat and still end up being very tender
  • Use a parchment-lined baking sheet as the chicken will produce some juices – you can lay the chicken flat on the sheet or use a wire rack to drain some of the fat
  • Don’t add extra oil! It’s not needed with chicken thighs as they contain enough fat on their own. Parchment paper will prevent them from sticking to the baking sheet
  • Use a meat thermometer to make sure the internal temperature reads 165°F
  • You can use the broiler setting on your oven once the chicken are done cooking to get a crispy outside
  • Let your chicken thighs rest for 5 to 10 minutes after they are baked to ensure they hold their juices

Easy chicken thigh seasoning

All you need is a mix of paprika, onion powder, garlic powder and salt & pepper to season these chicken thighs. This seasoning works perfectly for boneless or bone-in thighs.

Simply mix the seasoning together in a small bowl, then gently rub over chicken thighs in a large bowl. Add chicken thighs to a parchment-lined baking sheet and bake for 20-25 minutes, depending on the type of thighs used.

As mentioned above, there’s no need for cooking spray or olive oil as the chicken has enough fat to keep it juicy and tender on its own.

How long does it take to bake chicken thighs?

The time it takes to cook chicken thighs will vary, based on the oven temperature and whether the thighs are boneless or bone-in.

In general, it does take a few minutes longer to cook bone-in chicken thighs than it does to cook boneless chicken thighs. For this baked chicken thighs recipe, the oven temperature is the same for bone-in and boneless – 425 F. It takes about 20 minutes to cook boneless thighs and 25 minutes for bone-in chicken thighs.

Regardless of what type of chicken thigh you use, always make sure the chicken is cooked to an internal temperature of 165F degrees.

Check the temperature by inserting a meat thermometer into the thickest part of the chicken. Be sure that the probe of the thermometer isn’t touching any bones.

Baking boneless chicken thighs

With boneless chicken thighs, there’s a bit less preparation needed. Just coat the chicken in the spice rub, add to the baking sheet with the tops facing up as pictured below. Bake for 12 minutes, then flip and cook another 8 minutes. Let your thighs rest for 5 minutes then you are ready to go!

Because boneless, skinless thighs emit less fat and juices, you can cook your veggies on the same sheet pan as the chicken. I suggest a blend of broccoli, zucchini and sliced carrots. They can be stirred just once when you go to flip the chicken over.

Baking bone-in chicken thighs

Bone-in chicken thighs require slightly more work but not by much! You’ll want to pat the skin dry on the thighs then coat in the spice rub just like you do with boneless thighs. This time, you will place the thighs SKIN DOWN and bake uninterrupted for 25 minutes.

How to get crispy skin

If you want crispy skin, you’ll throw the chicken SKIN UP under the broiler on high for 1-2 minutes. You will have to pay close attention here and make sure the chicken doesn’t burn. I’ve seen some recipes that say 5 minutes on broil but that is far too long – you need to keep a close eye to make sure you get the perfect crispy skin. This part of optional but makes the chicken so good!

Is it okay to leave the skin on?

Because chicken skin is very fatty, some people prefer to remove it. It really comes down to your personal preference on texture and meat. I was raised not eating a lot of fat or skin so I’m still getting used to more tender cuts of chicken and meat. However, it can be beneficial to leave the skin on because there’s often more flavor. This is because the extra fat helps to keep moisture inside of the meat as it cooks.

Also, chicken bones release moisture. As a result, when you cook boneless, skinless chicken thighs, keep in mind that they tend to dry out more quickly. You really have to watch your cooking time with boneless thighs.

How to reduce fat content

Dark meat chicken gets a bad rap for fat content, but it can still be super healthy for you and part of a well-rounded diet. If you want to reduce the amount of fat with chicken thighs, first of all, you will want to use boneless, skinless chicken thighs. Use the instructions listed below.

However, you can go even further by using a wire rack so any extra fat from the chicken drains from the rack onto the baking sheet. You can employ this method with either boneless or bone-in chicken thighs.

How do you store baked chicken thighs?

Baked chicken thighs can be refrigerated for four to five days. If you won’t be eating them during that time, you can freeze the leftovers for future use.

Freezing chicken thighs

  1. Allow the meat to cool to room temperature.
  2. Divide the leftovers into portions and place them into airtight meal prep containers or freezer-safe bags.
  3. Cooked chicken can be kept in the freezer for up to three months.

Reheating chicken thighs

If reheating after refrigerating, make sure to sprinkle a bit of water overtop and lay a damp paper towel over the chicken. Microwave on high for 1-2 minutes.

If reheating from frozen, you can do the same water and paper towel trick (this reduces the leftover chicken taste), then microwave on defrost mode for 6-7 minutes.

In both cases, this reheat time is for 2 chicken thighs at a time.

How to safely store raw chicken

To avoid the risk of spreading bacteria onto kitchen surfaces or yourself, always handle raw chicken and other forms of poultry properly.

  • Thoroughly wash your hands with soap and warm water before and after handling raw poultry.
  • Make sure to promptly wash any surface area that may have come into contact with raw chicken.

Raw chicken should be kept in a leak-proof container. To be extra cautious, I place the chicken into a zip-top plastic bag before setting it in the container.

Store the container of raw chicken on the bottom shelf of the refrigerator and cook the chicken within two days. If the chicken is frozen, it can be refrigerated for up to five days.

Difference Between Chicken Thighs and Breasts

In addition to the obvious difference that the cuts come from different parts of the chicken, there are significant differences as well.

Like all chicken meat, both the chicken thigh and chicken breast are good sources of lean protein. However, chicken thighs are comprised of fattier “dark meat” while the breasts are leaner, “white meat”.

As a result, the two cuts differ in their amounts of calories, fat and saturated fat.

A 3.5 ounce (100 grams) serving of skinless chicken breast meat has:

  • calories: 165
  • total fat: 3.6g
  • protein: 31g

An equal sized portion of skinless chicken thigh meat has:

  • calories: 177
  • total fat: 8g
  • protein: 24g

What to serve with baked chicken thighs

These juicy, tender chicken thighs would be delicious served with a healthy salad, rice, your favourite vegetables, roasted potatoes or even a simple pasta dish.

In the last 10 minutes of cook time, I usually add a blend of mixed vegetables to the baking sheet. In this case, I used broccoli, sliced carrots and zucchini. Toss the veggies with about 1 tsp of olive oil and season with salt and pepper.

The veggies can be roasted for 10-20 minutes depending on how crisp you like your veggies. Sometimes it’s easier to just throw them on the pan with the thighs and stir halfway through, but if you like them less cooked I would recommend adding them during the last 10 minutes of cook time.

Other chicken thigh recipes to try

If you love tender, juicy baked chicken thighs, here are other chicken thigh recipes to try:

  • Garlic Sesame Instant Pot Chicken Thighs
  • Chicken Shawarma Meal Prep Bowls
  • Korean Chicken Meal Prep Bowls

How to bake chicken breast

Once you’ve mastered chicken thighs, you’ll want to try your hand at chicken breasts! If you’re looking for the perfect baked chicken recipe and a bunch of spice blend ideas, check out my how to tutorial for baked chicken.

Meal prep tools for this recipe

  • Grab some glass meal prep bowls if you plan on storing the leftovers in the fridge
  • I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
  • Get a meat thermometer to make sure your chicken is cooked through
  • Use these Ziploc bag holders if you’re marinating the chicken then freezing it

Meal prep mini course

If you’d like some more help with meal planning, then you’ll love my free 5-day meal prep challenge! Over the course of the challenge, I’ll send you a free meal planner and shopping list templates so that you stay on the right track with meal prep.

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Perfect Baked Chicken Thighs

This recipe for the Perfect Baked Chicken Thighs shows you how to cook juicy chicken, whether you’re using boneless or bone-in, skin on chicken thighs. The spice blend is delicious and versatile too! 5 from 1 vote Pin Course: Main Course Cuisine: American Keyword: bone-in, boneless, chicken thighs, skinless Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 servings Calories: 461kcal Author: Taylor Stinson

BONE-IN, SKIN-ON THIGHS

  • 8 bone-in, skin-on chicken thighs

BONELESS, SKINLESS THIGHS

  • 8 boneless, skinless chicken thighs

Spice blend for both types of chicken thighs

  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp each salt & pepper

Optional side dish of mixed veggies

  • 1 head broccoli, chopped
  • 1 zucchini, sliced
  • 1 carrot, thinly sliced
  • Preheat oven to 425 F. Mix together spice blend in a small bowl. Pat chicken thighs dry then cover with spice blend.
  • Line a baking sheet with parchment paper and add chicken thighs, skin facing down. Bake for 25 minutes, then flip over and broil on high for 1-2 minutes if you’re looking for extra crispy skin (optional…watch closely to make sure they don’t burn!) Serve and enjoy!

  • Preheat oven to 425 F. Mix together spice blend in a small bowl. Rub chicken thighs with spice blend.
  • Line a baking sheet with parchment paper and add chicken thighs with bottom area facing down. Bake for 12 minutes, then flip and bake 8 more minutes. Serve and enjoy!

IF ADDING VEGGIES

  • Toss veggies with 1 tbsp olive oil and 1/2 tsp salt. Add to baking sheet with chicken about halfway through cooking time (you only want the veggies to cook for about 10-12 minutes). Remove with cooked chicken, then serve and enjoy!

Video

Calories: 461kcal | Carbohydrates: 8g | Protein: 34g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 189mg | Sodium: 183mg | Potassium: 730mg | Fiber: 3g | Sugar: 2g | Vitamin A: 970IU | Vitamin C: 90.4mg | Calcium: 63mg | Iron: 2.1mg

These grilled boneless chicken thighs are juicy, tender and full of flavor. Their easy prep makes them perfect for outdoor entertaining. Serve them with anything you like!

If you are looking for an easy marinade for grilled chicken thighs, then you are at the right place. This simple blend of every-day ingredients adds a ton of flavor to the meat and when grilled to perfection, it turns these grilled boneless chicken thighs into a finger-licking dinner.

My recommendations for side dishes would definitely be Greek Salad or Creamy Cucumber Tomato Salad, Rosemary Parmesan Roasted Potatoes or Garlic Smashed Potatoes. But the best side dish is the one you like so if you have a favorite one, go ahead and make/buy it!

How to make grilled boneless chicken thighs

First get a bowl that is large enough to hold all the thighs. You can also use a Ziploc bag, if you like.

Then, add the ingredients for the marinade and mix well.

For these grilled boneless chicken thighs, I made a simple marinade with paprika, garlic, salt, pepper, olive oil and finely chopped parsley.

Then, add the thighs in and coat them in the mixture. Make sure all the thighs are well coated before covering the bowl with cling film or closing the Ziploc bag.

Let the meat rest in the fridge for at least 30 minutes before grilling. The longer you leave it in the fridge the better. You can also make the prep for these grilled boneless chicken thighs ahead of time and marinade the meat overnight, if you like.

How long to grill boneless chicken thighs?

It takes about 10-12 minutes for these grilled boneless chicken thighs to be ready. Now bear in mind that the time may vary slightly. This will depend on how thick the pieces are and also, on your grill.

If in doubt, please use a food thermometer to check if the thighs are ready. The internal temperature has to reach 165°F (75°C). Always make sure you check the thickest part of the meat.

Tips for making grilled boneless chicken thighs

  • Marinade – at first, it may seem to you that there is not enough marinade. However, this amount is plenty for 1.5 up to 1.8 pound (800g) of thighs. This recipe can be easily doubled or tripled, if needed!
  • Make sure to use all the ingredients for marinade – there is only a few of them so it’s important to follow the recipe for best flavors.
  • Marinating – even though the prep takes literally minutes, you can still make it ahead and keep the meat in the fridge overnight. Also, the longer you marinate, the more intense the flavor.
  • To keep the thighs warm until ready for serving wrap them in a tin foil (aluminum foil).
  • If the grilling season is over but you still would like to enjoy these grilled thighs, throw them onto an electric indoor grill (also a panini press might do the trick)!

More recipes for grilling

  • Grilled Turkey Kabobs
  • Yogurt Marinated Grilled Chicken
  • Honey Lemon Grilled Chicken
  • Grilled Whole Fish
  • Mediterranean Grilled Vegetables

Pin 4.88 from 8 votes

Grilled Boneless Chicken Thighs

These grilled boneless chicken thighs are juicy, tender and full of flavor. Their easy prep makes them perfect for outdoor entertaining. Serve them with anything you like! Prep Time5 mins Cook Time10 mins Total Time15 mins Course: Dinner, Lunch Cuisine: American Keyword: Barbecue Recipes for Chicken, Chicken Grilling Recipes Servings: 4 – 5 Calories: 438 Author: Julia

For the marinade:

  • 2 tbsp Paprika (see note 1)
  • 4 Garlic Cloves , crushed
  • 4 tbsp Fresh Flat-Leaf Parsley , finely chopped (see note 2)
  • 2 tsp Salt
  • ½ tsp Ground Black Pepper
  • ⅓ cup Olive Oil
  • 1.5-1.7 lbs Boneless Chicken Thighs (800g)

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  • In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil. Give everything a good mix.
  • Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with cling film (or locking the Ziploc bag). Refrigerate them for at least 30 minutes before grilling.
  • Grill on both sides until they are nice brown and cooked through (see note 4).
  • Best served right away!

Notes

  1. Paprika – either smoked or sweet can be used.
  2. I used 4 garlic cloves which was about 1 tablespoon of crushed/pressed garlic. It was the perfect amount but every garlic is different so you might like to adjust this the next time you make the marinade.
  3. Parsley – I use about 4 tablespoons of finely chopped parsley, but you can use slightly less or more, if you like.
  4. The time does not include marinating – count with at least 30 minutes.
  5. Please note that the cooking time may vary depending on the size of the thighs you use and on the heat in your grill. If not sure, always check with food thermometer first. Mine were ready in about 10-12 minutes.
  6. I used skinless chicken thighs. You can also use thighs with skin. If you do, I recommend grilling them the skin-side down first.

Nutrition Facts Grilled Boneless Chicken Thighs Amount Per Serving Calories 438 Calories from Fat 333 % Daily Value* Fat 37g57% Saturated Fat 8g50% Cholesterol 133mg44% Potassium 367mg10% Carbohydrates 3g1% Fiber 1g4% Sugar 1g1% Protein 23g46% Vitamin A 1700IU34% Vitamin C 4.8mg6% Calcium 26mg3% Iron 1.8mg10% * Percent Daily Values are based on a 2000 calorie diet. ** Happy Foods Tube is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube!

Honey Lemon Grilled Chicken

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How to Debone a Chicken Thigh

If you like cooking with boneless chicken thighs because they taste better and don’t dry out in recipes like chicken breasts do, but you don’t like paying higher prices for thigh meat, we’ve got good news for you. Removing the bone from a chicken thigh is a lot easier than you might think. This short video shows you how to debone a chicken thigh so you can save money by doing it yourself instead of paying more at the store. And you can make chicken stock from the bones. That’s double the savings. Watch the video below, then we’ll take you through the process step by step.

Video: How to Debone a Chicken Thigh

1. If the chicken leg is still attached to the thigh, use a sharp kitchen knife to cut through the bend in the joint where the thigh and drumstick meet. You’ll know you’re slicing through the right spot when your knife easily cuts through the white cartilage.

2. With the skin-side down, make an incision along the length of the thigh bone. Deepen the incision by slicing into the meat until your knife reaches bone. Using the tip of your knife, keep scraping the meat away along the sides of the bone.

3. Grasp one end of the exposed bone and pull it up so you can cut the meat away all around the bone using short scraping motions with your knife. Continue until the bone is completely free from the meat.

4. Now you can slide off the skin, if you want skinless boneless chicken thighs, and trim off any unwanted fat, sinew, and cartilage. The thigh is ready to be used in your favorite recipes.

For ready-to-cook convenience, debone a stack of chicken thighs, then wrap and freeze them until you’re ready to use them. Frozen thighs will keep for about nine months.

Favorite Boneless Chicken Thigh Recipes

Rusty Chicken Thighs: These marinated chicken thighs are a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. Watch the video to see how to make them.

More Thighs to Try

Easy Garlic Broiled Chicken: A quick 30-minute chicken broiled with butter, garlic, and soy sauce.

Delectable Marinated Chicken: Chicken thighs go for a 4-hour soak in a robust marinade, then grilled.

Slow Cooker Butter Chicken: Imagine how great your kitchen will smell when you come home to this delectable chicken cooked low and slow in Indian spices and coconut milk.

Chicken Enchiladas With Mole Sauce: Authentic homemade Mexican mole sauce makes these chicken enchiladas out of the ordinary.

Chicken Rollatini with Asparagus: Using chicken thighs instead of chicken breasts for these easy roll-ups makes them extra moist and tasty.

Stuffed Chicken Thighs with Roasted Potatoes and Carrots: This one-pan meal looks fancy but it’s actually very easy to prep.

Joe’s General Tso’s Chicken: This easy homemade version of a takeout favorite is ready in only 35 minutes.

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  • Get more top-rated chicken thigh recipes, including these hand-picked favorite chicken thigh recipes.
  • If you’re looking to debone a chicken breast, or cut up a whole chicken, we’ve got you covered.