Lately, I’ve been cooking up a lot of deboned but not skinless chicken thighs. Unless you have a good relationship with your butcher, the only way to get a deboned chicken thigh with the skin attached is to do it yourself.
Believe it or not, that’s really easy. Personally, I like my thighs to still be on the frozen side for deboning. Not frozen solid, but just a bit firm. It just makes them easier to work with. Another thing you’ll want to do is to invest in a good, thin yet sturdy sharp boning knife. The first thing you’ll want to do is to turn the thigh skin-side-down and find the bone. I know, it sounds silly, but it’s true. You gotta know where the bone is, right? Press the blade of the knife along both sides of the bone and cut an incision, taking care not to cut the little thigh in half in the process. Wiggle your fingers under the bone, and lift ever so gently, then slide the knife beneath the bone and separate the meat from the thigh bone. That’s it. Bone gone, skin still intact.
If you want to pat yourself on the back for a job well-done, go right ahead. I do it all the time!
Now let’s get to cooking, shall we?
Marinated Grilled Chicken Thighs
2 Cups Vegetable Oil
1 Cup Soy Sauce
1/4 Cup Worcestershire Sauce
2 Tablespoons Dry Mustard
2 1/2 Teaspoons Salt
1 Tablespoon Coarse, freshly ground Black Pepper
3/4 Cup Red Wine Vinegar
1 1/2 Teaspoons dried Parsley Flakes
3 Cloves Garlic, pressed
1/2 Cup Lemon Juice
3 lbs Chicken Thighs, boneless
In a large mixing bowl, combine oil, soy sauce, Worcestershire sauce, mustard, salt, coarse black pepper, and wine vinegar. Whisk to combine.
Sprinkle with parsley flakes. Set aside.
Peel garlic cloves. Press directly into the marinade mixture. Add lemon juice and whisk well.
Lay chicken in a large casserole dish. Pour marinade over the thighs. Turn chicken several times.
Cover and refrigerate overnight, turning thighs once for even coating.
Remove chicken from marinade. Place on a wire rack over a rimmed baking sheet. This will allow excess marinade to drip from the chicken. Let rest and come to room temperature while a fire is built.
Build a bed of charcoal in the grill for direct grillings. Once the coals are ready, place thighs on a clean, lightly oiled barbecue grate. Let cook for 3 minutes, then turn at a 45-degree angle and cook for 2 or 3 minutes longer. Flip thighs, continue to grill for 5 minutes, with a 45-degree turn about half way through.
Remove from grill. Cover and keep warm until ready to serve.