Know what’s on your plate
Chicken thigh with skin
Calories & nutrition facts
broiler, meat and skin, raw
Nutrition facts
Per 100 g% DV- Calories 221 kcal —
- Protein 17 g 33%
- Carbohydrate 0 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%
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Questions about Chicken thigh with skin
How do you get the skin on chicken thighs crispy in the oven?
Pat the skin dry, season it and roast the thighs skin-side up on a rack at 220 °C for about 35–45 minutes, until the thickest part reaches 75 °C. Avoid covering them, which traps steam and softens the skin.
How long should you cook chicken thighs in a frying pan?
For boneless thighs, cook them in a lightly oiled pan over medium heat for about 6–8 minutes per side; bone-in thighs take longer, around 10–12 minutes per side. Check that the thickest part reaches 75 °C, keeping the thermometer away from the bone.
Should you remove the skin from chicken thighs before cooking?
Leave it on for roasting or braising: it helps keep the meat succulent, and you can crisp it in the oven or pan. If you want less fat in a stew or curry, remove the skin before cooking; it will not crisp once simmered.
Can you cook chicken thighs from frozen?
Yes, but cook them in the oven rather than a slow cooker, and allow roughly 50% longer than for thawed thighs. Keep them in a single layer and check the centre reaches 75 °C; do not thaw them on the worktop.
How should you store cooked chicken thighs?
Refrigerate them in a covered container within two hours of cooking and eat within three to four days. Reheat until steaming hot throughout; freeze them if you will not use them in time.
What dishes are chicken thighs with skin good for?
They work well roasted with potatoes, garlic and lemon, or browned before simmering in a casserole. For dishes such as chicken cacciatore or a coconut curry, brown the thighs first for flavour, then let them finish cooking in the sauce.
How much protein is in a chicken thigh with skin?
It provides 17 g of protein per 100 g. A bone-in thigh has less edible meat than its total weight, so count the meat you eat rather than the weight including the bone.
Source: Canadian Nutrient File 850 · per 100 g · carbohydrate per EU label, fibre excluded
