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This technique for deboning chicken thighs is relatively simple.

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Ideally you should use a deboning knife,

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which is a bit thinner and curved at the end,

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but any another thin knife,

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or even a chef's knife, will work as well.

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So, ideally a smaller knife,

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a slightly thin and curved knife.

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As for important tips:

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try to run the knife as close to the bone as possible,

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to discard as little meat as possible.

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I always like to trim off the excess skin and fat.

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I like my chicken with skin and fat,

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but in excess they can overpower your recipe.

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It's also a nice idea to keep

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the bones to make a broth or a soup,

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because they have a lot of flavor

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and it's not worth throwing them away.