Know what’s on your plate
Chicken dark meat with skin
Calories & nutrition facts
broiler, raw
Nutrition facts
Per 100 g% DV- Calories 237 kcal —
- Protein 17 g 33%
- Carbohydrate 0 g 0%
- Fat 18 g 24%
- Saturated fat 5.3 g 26%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 73 mg 3%
- Cholesterol 81 mg 27%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 49 µg 5%
- Vitamin C 0 mg 0%
- Vitamin D 0.27 µg 1%
- Vitamin E 0.3 mg 2%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 5.2 mg 33%
- Pantothenic acid (B5) 0.99 mg 20%
- Vitamin B6 0.25 mg 15%
- Folate (B9) 7 µg 2%
- Vitamin B12 0.29 µg 12%
Minerals
- Calcium 11 mg 1%
- Iron 0.98 mg 5%
- Magnesium 19 mg 5%
- Phosphorus 136 mg 11%
- Potassium 178 mg 4%
- Zinc 1.6 mg 14%
- Copper 0.05 mg 6%
- Manganese 0.02 mg 1%
- Selenium 12.7 µg 23%
Similar foods
- Dark meat chickenbroiler, raw125 kcal / 100 g
- Turkey dark meat and skinbroiler, raw145 kcal / 100 g
- Chicken leg meat and skinbroilers or fryers, raw214 kcal / 100 g
- Chickenbroilers or fryers, dark meat, meat and skin, raw237 kcal / 100 g
- Turkey dark meattom, only, raw131 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Stewing chickendark meat only, raw157 kcal / 100 g
- Stewing chicken meat and skinraw258 kcal / 100 g
- Hen meat and skinraw255 kcal / 100 g
Questions about Chicken dark meat with skin
How do you get crispy skin on chicken dark meat?
Pat the skin thoroughly dry, season it and roast skin-side up at 220°C until crisp and the thickest part reaches 75°C; thighs often take 35–45 minutes, while smaller pieces cook faster. Avoid covering the tray, which traps steam.
Can you cook chicken dark meat with skin in a frying pan?
Yes. Start skin-side down in a cold, dry pan, then cook over medium heat for about 12–15 minutes, pressing lightly so the skin makes even contact; turn and cook for another 8–12 minutes, until the centre reaches 75°C.
How long does cooked chicken dark meat keep in the fridge?
Refrigerate it in a covered container within two hours of cooking and eat it within three to four days. Reheat until steaming hot throughout; keep raw chicken separately from ready-to-eat food.
What dishes are made with chicken dark meat and skin?
It works well in roast chicken portions, chicken traybakes and coq au vin, where the skin browns and the meat stays succulent. For a traybake, roast it with potatoes, onions and sturdy herbs such as thyme.
Is chicken dark meat with skin fattier than skinless dark meat?
Yes: it has 18 g of fat per 100 g, compared with 4.31 g in dark meat chicken without skin. Removing the skin before eating brings the meal closer to the leaner option.
How does chicken dark meat with skin compare with turkey dark meat and skin?
Chicken has 17 g of protein per 100 g, compared with 18.9 g in turkey dark meat and skin. Turkey has less fat: 7.14 g per 100 g, against 18 g in chicken.
Is the fat in chicken dark meat with skin mostly saturated?
No. It contains 5.3 g of saturated fat within 18 g of total fat per 100 g; the rest is predominantly unsaturated fat.
How much protein is in a serving of chicken dark meat with skin?
A cooked thigh-sized portion of about 100 g provides 17 g of protein. The amount on the plate depends on the cut and whether you weigh it with the bone.
Source: Canadian Nutrient File 585 · per 100 g · carbohydrate per EU label, fibre excluded
