Chicken, dark meat, thigh, meat and skin, with added solution, cooked, braised
Whole food · Poultry Products
Photo: Wikipedia
This is a rich, succulent cut of chicken thigh, where the meat and skin are slow-cooked in a flavorful braising liquid. The result is incredibly tender, fall-off-the-bone meat with a deeply savory, caramelized flavor and a silky, collagen-rich mouthfeel. Nutritionally, it's a powerhouse of protein and healthy fats, with virtually no carbohydrates.
Calorie split: 38% protein · 0% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore it for its unparalleled depth of flavor and forgiving, juicy texture that stays moist no matter the cooking method. It's the ultimate comfort food, forming the soul of countless global braises, stews, and curries.
⚠️ Watch-outs & how to enjoy it better
The higher fat content, particularly from the skin, makes it a less lean option than breast meat, which may concern those monitoring calorie or saturated fat intake. To counteract, simply remove the skin before eating or after cooking to reduce fat, and balance the meal with a large portion of non-starchy vegetables.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in iron and zinc, essential minerals for energy and immunity.
- Contains B vitamins, especially niacin and B6, for metabolism.
- Healthy fats provide sustained energy and aid nutrient absorption.
- Collagen from skin and connective tissue supports joint health.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat like thighs contains about 10% more iron and significantly more zinc than white breast meat, due to the higher myoglobin content in the muscles used for walking and standing.
Full nutrition (USDA data · scales with serving)
| Water | 64.0 g |
| Energy | 215 kcal |
| Energy | 901 kj |
| Protein | 20.7 g |
| Total lipid (fat) | 14.6 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.21 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 183 mg |
| Potassium, K | 259 mg |
| Sodium, Na | 185 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 24.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.12 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 58.0 mg |
| Betaine | 12.2 mg |
| Vitamin B-12 | 0.32 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 15.0 ug |
| Retinol | 15.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 52.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.23 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 10.0 iu |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin D3 (cholecalciferol) | 0.30 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.08 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.0 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.73 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 6.1 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.94 g |
| MUFA 16:1 c | 0.93 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 5.0 g |
| MUFA 18:1 c | 5.0 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.01 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:2 n-6 c,c | 2.4 g |
| PUFA 18:2 CLAs | 0.02 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.12 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Fatty acids, total trans | 0.08 g |
| Fatty acids, total trans-monoenoic | 0.06 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.05 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 125 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.22 g |
| Threonine | 0.94 g |
| Isoleucine | 0.94 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.80 g |
| Tyrosine | 0.74 g |
| Valine | 0.97 g |
| Arginine | 1.4 g |
| Histidine | 0.59 g |
| Alanine | 1.3 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.3 g |
| Glycine | 1.2 g |
| Proline | 0.93 g |
| Serine | 0.85 g |
FAQ
Why is braised chicken thigh so tender?
The slow, moist heat of braising breaks down the abundant collagen in the thigh's connective tissue into gelatin, which lubricates the muscle fibers and creates a rich, silky sauce.
Is the skin nutritious?
Chicken skin is high in fat and calories, but it also contains a good amount of monounsaturated fats and is a rich source of collagen. For a lower-fat dish, you can remove it before or after cooking.
How does it differ nutritionally from chicken breast?
Thigh meat has more fat, calories, and iron, but slightly less protein per gram. It's also more forgiving to cook, as the fat keeps it moist.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.15 kcal/g · 39% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.