Know what’s on your plate
Chicken thigh
Calories & nutrition facts
broilers or fryers, meat and skin, raw
Nutrition facts
Per 100 g% DV- Calories 221 kcal —
- Protein 17 g 33%
- Carbohydrate 0.3 g 0%
- Fat 17 g 21%
- Saturated fat 4.5 g 23%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 81 mg 4%
- Cholesterol 98 mg 33%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 23 µg 3%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.21 mg 1%
- Vitamin K 2.1 µg 2%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.15 mg 11%
- Niacin (B3) 4.6 mg 29%
- Pantothenic acid (B5) 0.19 mg 4%
- Vitamin B6 0.35 mg 20%
- Folate (B9) 3 µg 1%
- Vitamin B12 0.62 µg 26%
- Choline 45.7 mg 8%
Minerals
- Calcium 7 mg 1%
- Iron 0.68 mg 4%
- Magnesium 18 mg 4%
- Phosphorus 157 mg 13%
- Potassium 204 mg 4%
- Zinc 1.3 mg 12%
- Copper 0.05 mg 6%
- Manganese 0.01 mg 1%
- Selenium 18.9 µg 34%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 221 | 17 g | 0.3 g | 17 g |
| 1 × oz | 113 g | 250 | 19 g | 0.3 g | 19 g |
| 1 × thigh with skin | 193 g | 427 | 32 g | 0.5 g | 32 g |
| 2 × oz | 226 g | 499 | 37 g | 0.6 g | 38 g |
| ½ × oz | 56.5 g | 125 | 9.3 g | 0.1 g | 9.4 g |
| 3 × oz | 339 g | 749 | 56 g | 0.8 g | 56 g |
| 4 × oz | 452 g | 999 | 75 g | 1.1 g | 75 g |
Similar foods
- Chicken thigh meatbroiler, meat, raw121 kcal / 100 g
- Chicken thigh with skinbroiler, meat and skin, raw221 kcal / 100 g
- Chicken thigh without skinraw234 kcal / 100 g
- Chicken legmeat, raw114 kcal / 100 g
- Chicken leg meatbroilers or fryers, raw120 kcal / 100 g
- Turkey thigh meatbroiler, raw119 kcal / 100 g
- Hen legraw131 kcal / 100 g
- Turkey thighfrom whole bird, meat only, raw108 kcal / 100 g
- Dark meat chickenbroiler, raw125 kcal / 100 g
Questions about Chicken thigh
How long should you cook chicken thighs, and what temperature should they reach?
Cooking time depends on the method and size: boneless thighs often take 20–25 minutes in a 200 °C oven, while bone-in ones usually need 35–45 minutes. Check the thickest part away from the bone; it should reach 75 °C.
How do you get crispy skin on chicken thighs?
Pat the skin thoroughly dry and season it before cooking. Start skin-side down in a cold frying pan, then cook over medium heat for 12–15 minutes until the fat renders and the skin is golden; turn and cook through.
Should you choose bone-in or boneless chicken thighs?
Bone-in thighs tend to stay juicy and suit roasting or braising; boneless thighs cook faster and are easier to slice for stir-fries, curries and kebabs. For crisp skin, buy them skin-on and dry the skin well before cooking.
How should you store raw chicken thighs?
Keep them sealed on the bottom shelf of the fridge and cook them within 1–2 days. Freeze them in a tightly wrapped pack; thaw in the fridge, not on the worktop, and use promptly once thawed.
What dishes are chicken thighs good in?
They work especially well in chicken curry, coq au vin, traybakes and braises, because their richer meat stays tender during longer cooking. Add them to a hot pan or oven with onions, garlic and herbs, then cook until done.
Can you use chicken breast instead of chicken thigh?
Yes, but breast is leaner and can dry out if cooked for as long. In a curry or casserole, add breast later than the vegetables and sauce, and stop cooking as soon as its centre reaches 75 °C.
Is chicken thigh meat or chicken breast higher in protein?
Chicken breast is generally higher in protein per 100 g; chicken thigh provides 17 g per 100 g. Thigh meat has a richer flavour and is usually more forgiving in slow-cooked dishes.
What nutrients stand out in chicken thighs?
Chicken thighs are high in selenium and provide 18.9 µg per 100 g. A typical portion is about 113 g; the meat also supplies niacin and vitamin B6.
Source: USDA FoodData Central 172385 · per 100 g · carbohydrate per EU label, fibre excluded
