Chicken thighs can be said to be a variety of practices, you can directly make baked chicken thighs, you can directly fry the chicken thighs to eat, of course, you can also remove the bones of the chicken thighs, directly into boneless chicken thigh meat. This practice will be more convenient to eat, and can also make the meat taste better. How should you make boneless chicken thigh meat? People may not have tried to do it themselves, the following is to introduce people to a boneless chicken thigh meat recipe, you can understand some of the corresponding practice.

Materials

Bone-in chicken thighs 2 garlic 2 cloves mustard 20 grams of garlic powder 10 grams of honey 2 tablespoons of olive oil 30 milliliters of salt and black pepper in moderation

Methods

Preheat the oven to 200 degrees.

Slice the garlic, rinse the boneless chicken thighs and drain on kitchen paper.

Marinate boneless chicken thighs with salt and black pepper for 20 minutes.

Take a wok, add a little oil, sauté the garlic, add the marinated chicken thighs, and fry until both sides are colored, then remove from the wok.

Take a bowl, add honey, mustard, garlic powder and olive oil, mix well to make a sauce.

Place the chicken thighs on a baking sheet, brush both sides with the sauce, and bake in the oven for 5 minutes. Remove from the oven, turn over, brush the chicken thighs with the sauce again, and bake in the oven for another 5 minutes.

Repeat this process once more, brushing both sides with sauce and baking for 5 minutes. Cook until chicken thighs are fully cooked and flavorful. Remove to a platter.

There are two ways to debone a chicken:

One is to remove the thighs without maintaining their full shape.

1. Make a straight cut in the direction of the bone of the chicken thigh to the depth of the bone.

2. Once you see the bone, use the knife to slowly separate the meat from the bone.

3. After removing the bone you will get a sheet of chicken thigh meat in the shape of a chicken steak.

2. To keep the chicken thigh meat finished shape method.

1. There are two ends of the chicken thighs, big and small, the big end is connected to the body and the small end is connected to the claws.

2. Use a knife to make a circular cut where the bone is on the large end.

3. Separate the meat from the bone, then pull the bone at the top with one hand, wrap your thumb and forefinger around the entire thigh with one hand, and use force in the opposite direction to separate the bone from the muscle.

4. If you can't complete the "bone and muscle separation" with your hands, you can cut away with the help of a knife at the smallest end.

5. After removing the bone, you can get a chicken thigh that is hollow inside but still maintains its full shape.