Place the chicken thigh skin-side down on a cutting board
Locate the bone by feeling along the meat
Use a sharp boning knife or paring knife
Cut along one side of the bone from end to end
Scrape the meat away from the bone with short, controlled cuts
Rotate the thigh and cut along the other side of the bone
Cut around the joint ends to free the bone completely
Remove any cartilage or small bone fragments
Trim excess fat or loose tissue if desired
Check the thigh for remaining bone pieces before cooking