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Chicken thigh

Calories & nutrition facts

broilers or fryers, meat and skin, cooked, roasted

232

calorieskcal per 100 g

Protein23 g

Carbs0 g

Fat15 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 232 kcal —
Protein 23 g 47%
Carbohydrate 0 g 0%
Fat 15 g 19%
Saturated fat 4.1 g 21%
Fibre 0 g 0%
Sugars 0 g —
Sodium 102 mg 4%
Cholesterol 133 mg 44%

Vitamins & minerals

Per 100 g% DV

Vitamins

Vitamin A 16 µg 2%
Vitamin C 0 mg 0%
Vitamin D 0.2 µg 1%
Vitamin E 0.19 mg 1%
Vitamin K 3.3 µg 3%
Thiamin (B1) 0.09 mg 7%
Riboflavin (B2) 0.19 mg 15%
Niacin (B3) 5.8 mg 36%
Pantothenic acid (B5) 1.2 mg 25%
Vitamin B6 0.41 mg 24%
Folate (B9) 4 µg 1%
Vitamin B12 0.44 µg 18%
Choline 67.6 mg 12%

Minerals

Calcium 9 mg 1%
Iron 1.1 mg 6%
Magnesium 22 mg 5%
Phosphorus 216 mg 17%
Potassium 253 mg 5%
Zinc 1.7 mg 16%
Copper 0.06 mg 7%
Manganese 0.02 mg 1%
Selenium 25.3 µg 46%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	232	23 g	15 g
1 × oz	85 g	197	20 g	13 g
1 × thigh with skin	137 g	318	32 g	20 g
1 × thigh without skin	116 g	269	27 g	17 g
2 × oz	170 g	394	40 g	25 g
½ × oz	42.5 g	99	9.9 g	6.3 g
3 × oz	255 g	592	59 g	38 g
4 × oz	340 g	789	79 g	50 g

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Questions about Chicken thigh

How long should you bake chicken thighs, and at what temperature?

Roast bone-in thighs at 200 °C for about 35–45 minutes, or boneless thighs for 20–30 minutes. They are safely cooked when the thickest part reaches 75 °C; rest them for a few minutes before serving.

How do you get crispy skin on chicken thighs?

Pat the skin very dry, season it, then roast skin-side up without crowding the pan. For extra crispness, start the thighs skin-side down in a cold, ovenproof frying pan and heat until the fat renders and the skin browns, then turn and finish cooking in the oven.

Should you remove the skin from chicken thighs before cooking?

Keep the skin on for roasting or grilling if you want crispness and a self-basting layer; remove it after cooking if you prefer not to eat it. For curries, stews and braises, skinless thighs or skin removed before cooking help keep the sauce less greasy.

How long do raw and cooked chicken thighs keep in the fridge?

Keep raw thighs covered on the lowest shelf and cook them within 1–2 days. Refrigerate cooked thighs within 2 hours, use them within 3–4 days, and reheat until steaming hot throughout.

What goes well with chicken thighs?

Their rich flavour works especially well with lemon, garlic, thyme, rosemary and smoked paprika. Serve roasted thighs with potatoes and greens, or use them in dishes such as chicken cacciatore, tagine or a coconut curry.

Can you use chicken thighs instead of chicken breast?

Yes: thighs stay juicier in long-cooked curries, casseroles and braises, while breast cooks faster and is leaner. If swapping breast for thighs, allow extra cooking time and check that the thickest piece reaches 75 °C.

Are chicken thighs more fatty than drumsticks?

Yes: chicken thighs have 15 g of fat per 100 g, compared with 5.7 g in drumsticks. The difference is smaller if you compare meat without skin: chicken thigh meat has 8.15 g per 100 g.

Is chicken thigh a good source of protein?

A typical boneless thigh weighs about 116 g and provides 27 g of protein. Chicken thigh is also a source of selenium and vitamin B3 (niacin).

Source: USDA FoodData Central 173625 · per 100 g · carbohydrate per EU label, fibre excluded