Know what’s on your plate
Chicken leg meat
Calories & nutrition facts
broilers or fryers, raw
Nutrition facts
Per 100 g% DV- Calories 120 kcal —
- Protein 19 g 38%
- Carbohydrate 0 g 0%
- Fat 4.2 g 5%
- Saturated fat 1.1 g 5%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 96 mg 4%
- Cholesterol 91 mg 30%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 10 µg 1%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.18 mg 1%
- Vitamin K 2.8 µg 2%
- Thiamin (B1) 0.09 mg 7%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 5.6 mg 35%
- Pantothenic acid (B5) 1.2 mg 23%
- Vitamin B6 0.41 mg 24%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.57 µg 24%
- Choline 48.6 mg 9%
Minerals
- Calcium 10 mg 1%
- Iron 0.78 mg 4%
- Magnesium 23 mg 5%
- Phosphorus 180 mg 14%
- Potassium 238 mg 5%
- Zinc 1.8 mg 16%
- Copper 0.06 mg 7%
- Manganese 0.02 mg 1%
- Selenium 21 µg 38%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 120 | 19 g | 0 g | 4.2 g |
| 1 × oz | 113 g | 136 | 22 g | 0 g | 4.8 g |
| 1 × leg, bone and skin removed (Sum of drumstick+thigh+back meat only) | 265 g | 318 | 51 g | 0 g | 11 g |
| 1 × thigh bone and skin removed | 147 g | 176 | 28 g | 0 g | 6.2 g |
| 1 × drumstick bone and skin removed | 88 g | 106 | 17 g | 0 g | 3.7 g |
| 1 × back bone and skin removed | 30 g | 36 | 5.7 g | 0 g | 1.3 g |
| 2 × oz | 226 g | 271 | 43 g | 0 g | 9.5 g |
| ½ × oz | 56.5 g | 68 | 11 g | 0 g | 2.4 g |
| 3 × oz | 339 g | 407 | 65 g | 0 g | 14 g |
| 4 × oz | 452 g | 542 | 87 g | 0 g | 19 g |
Similar foods
- Chicken leg meat and skinbroilers or fryers, raw214 kcal / 100 g
- Chicken thigh meatbroiler, meat, raw121 kcal / 100 g
- Chicken drumstick meatbroiler, meat, raw116 kcal / 100 g
- Turkey thigh meatbroiler, raw119 kcal / 100 g
- Hen legraw131 kcal / 100 g
- Dark meat chickenbroiler, raw125 kcal / 100 g
- Turkey leg meatbroiler, raw116 kcal / 100 g
Questions about Chicken leg meat
How do you cook chicken leg meat so it stays juicy?
For boneless pieces, brown them in a hot pan with a little oil, then cook for about 5–7 minutes, turning, until the thickest piece reaches 75 °C. Avoid crowding the pan, which makes the meat steam rather than brown.
Can you roast chicken leg meat in the oven?
Yes. Put boneless pieces in a roasting tin and cook at 200 °C for about 20–25 minutes, turning once; check that the thickest piece reaches 75 °C. A marinade or a little stock in the tin helps keep the surface from drying out.
What dishes are good with chicken leg meat?
Its richer flavour works well in chicken curry, kebabs, tacos and casseroles. For a simple tray bake, roast it with potatoes, onions and peppers, adding the vegetables that need the longest cooking first.
Can you use chicken leg meat instead of breast in a recipe?
Yes; boneless leg meat works well in curries, stir-fries and stews, and is less likely to dry out during longer cooking. Cut it into even-sized pieces and cook until the centre reaches 75 °C.
How should you store raw and cooked chicken leg meat?
Keep raw chicken covered on the bottom shelf of the fridge and use it within 1–2 days, or freeze it. Refrigerate cooked chicken within 2 hours in a covered container and eat within 3–4 days; thaw frozen chicken in the fridge.
How much protein is in a typical portion of chicken leg meat?
A 113 g portion provides 22 g of protein. A portion of that size has 136 kcal.
Is chicken leg meat a source of selenium?
Yes. Chicken leg meat is high in selenium, with 21 µg per 100 g.
Source: USDA FoodData Central 173619 · per 100 g · carbohydrate per EU label, fibre excluded
