Aspects of a method for preparing a chicken
thigh product are provided. In this regard, a chicken
thigh product may be prepared by
seasoning and smoking a skinless bone-in
oyster-
cut chicken
thigh, where the skinless bone-in
oyster-
cut chicken thigh comprises a thigh bone, thigh meat, and
oyster meat. Preparing the chicken thigh product may comprise separating an uncooked chicken leg from an uncooked chicken carcass such that the oyster meat is separated from the
pelvis of the uncooked chicken carcass and remains attached to the uncooked chicken leg. The skinless bone-in oyster-
cut chicken thigh may be smoked until a texture of the skinless bone-in oyster-cut chicken thigh is substantially similar to the texture of cooked pork ribs.