Looking to cook up some chicken thighs, but all you see on the shelf is bone-in? Not to worry: Deboning them is simple. A ...

Feel free to rotate or flip your chicken for this. Cut straight through any remaining muscle or skin to completely remove the thigh and leg. Repeat this on the other side. The same idea applies here.

Here’s how. All you need to debone chicken thighs is a cutting board and a sharp knife. I recommend a knife with a narrow blade, such as a paring or boning knife. For each thigh, place it skin ...

Make this cut your secret weapon in the kitchen. Here are three stellar recipes. By Eric Kim For tired home cooks, the boneless, skinless chicken thigh can feel like a dinnertime paragon of protein.

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...