How to Debone Chicken Thighs for Skin-On Flavor And Shorter Cook Time

, I have one poultry prerequisite: It must be skin-on. Throughout my childhood I was the chicken skin czar of my family, commanding that all crispy skin be presented to me as a familial tax.

The problem with skin-on chicken, however, is the pesky bone. Certain chicken parts deserve to be bone-in, but as for other cuts , there’s something inherently indulgent about the uninhibited pleasure of biting in with no bone to navigate around. So how does one reconcile the ease of eating a boneless piece of chicken with the magic of crispy skin? The answer is boneless, skin-on chicken thighs, the only cut of chicken I have eyes for.

The first time I was introduced to boneless, skin-on thighs was during family meal at a restaurant, that glorified half hour before service when it’s not quite lunch and not quite dinner—the best time of day to eat chicken thighs.

Mantap

It’s crazy that bone in chicken thighs are so much cheaper than boneless even though it takes so little effort to debone them

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