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.
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