Lay the chicken thigh skin-side down on a cutting board.
Locate the bone under the thicker end of the thigh.
Use a sharp boning knife to cut around the bone at the joint end (near where the thigh meets the leg).
Slice close to the bone, keeping the blade between bone and meat.
Free the meat along one side of the bone with short, controlled strokes.
Continue cutting along the length of the bone, separating meat from the bone.
Work around the bone at the opposite end, cutting the remaining connective tissue.
Pull the bone slightly with your free hand to expose connective tissue.
Slice through any remaining attachments to fully release the bone.
Trim excess fat, sinew, and cartilage from the freed thigh meat.
If needed, smooth the surface by trimming uneven edges.
Optional: remove the small “cap” of fat/sinew near the thick seam for a cleaner cut.
Optional: check for any bone fragments by running fingertips over the meat.
Pat the deboned thigh dry and proceed with seasoning or stuffing.