Know what’s on your plate
Dark meat chicken
Calories & nutrition facts
broiler, raw
Nutrition facts
Per 100 g% DV- Calories 125 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 4.3 g 6%
- Saturated fat 1.1 g 6%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 85 mg 4%
- Cholesterol 80 mg 27%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 22 µg 2%
- Vitamin C 3.1 mg 3%
- Vitamin D 0.27 µg 1%
- Vitamin E 0.21 mg 1%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.08 mg 6%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 6.2 mg 39%
- Pantothenic acid (B5) 1.2 mg 25%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 10 µg 3%
- Vitamin B12 0.36 µg 15%
Minerals
- Calcium 12 mg 1%
- Iron 1 mg 6%
- Magnesium 23 mg 5%
- Phosphorus 162 mg 13%
- Potassium 222 mg 5%
- Zinc 2 mg 18%
- Copper 0.06 mg 7%
- Manganese 0.02 mg 1%
- Selenium 13.5 µg 25%
Similar foods
- Chicken dark meat with skinbroiler, raw237 kcal / 100 g
- Chickenbroilers or fryers, meat only, raw119 kcal / 100 g
- Turkey dark meattom, only, raw131 kcal / 100 g
- Dark turkey meatall classes, raw127 kcal / 100 g
- Turkey dark meat and skinbroiler, raw145 kcal / 100 g
- Dark turkey meat with skinall classes, raw160 kcal / 100 g
- Stewing chickendark meat, meat only, raw157 kcal / 100 g
Questions about Dark meat chicken
Which parts of a chicken count as dark meat?
The thighs and drumsticks are dark meat; the breast and wings are usually classed as light meat. The darker colour comes from muscles used more often for movement.
How do you roast chicken thighs so the meat stays juicy?
Roast bone-in thighs skin-side up at 200 °C for about 35–45 minutes, until the thickest part reaches 75 °C without touching the bone. Rest them for 5–10 minutes before serving.
Can you use dark meat chicken in a curry or stew?
Yes: thighs and drumsticks hold their shape and stay tender during slow cooking, making them a good choice for chicken curry, coq au vin and chicken stew. Brown the pieces first for a deeper flavour.
How long does raw dark meat chicken keep in the fridge?
Keep it covered on the bottom shelf and cook it within 1–2 days of buying. Freeze it if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
What is the difference between dark meat and chicken breast?
Dark meat is more tender and contains more fat: 4.3 g per 100 g, compared with 1.65 g in chicken light meat. Chicken light meat has more protein, at 23.2 g per 100 g against 20 g.
Does chicken dark meat with the skin have much more fat?
Yes. Chicken dark meat with skin has 18.3 g of fat per 100 g, compared with 4.3 g in dark meat without skin; removing the skin before eating reduces the fat.
How can you tell when dark meat chicken is safely cooked?
Check the thickest part with a food thermometer, keeping it clear of the bone: it should reach 75 °C. The meat should be steaming hot throughout, with no raw-looking centre.
Source: Canadian Nutrient File 594 · per 100 g · carbohydrate per EU label, fibre excluded
