Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant
Common food
Photo: Wikipedia
This is the juicy, savory centerpiece of many a fast-food meal: a chicken thigh, skin-on, cooked by dry heat. The skin crisps to a satisfying crunch, giving way to tender, flavorful dark meat that's richer and more forgiving than breast. Nutritionally, it's a dense source of protein and fat, with virtually no carbohydrates.
💚 Why it's loved
People love it for the irresistible combination of crispy, salty skin and succulent, flavorful meat that stays moist even when cooked at high heat. It's a universal comfort food, adaptable to countless global spice rubs and marinades.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may concern those monitoring heart health or calorie intake. It can also be high in sodium depending on seasoning. To counteract, practice portion control by eating the skin from only one piece, or remove it from some pieces. Pair with a large, fiber-rich vegetable side to balance the meal.
Key benefits
- High-quality complete protein for muscle maintenance
- Rich in iron and zinc from dark meat
- Contains B vitamins, especially niacin and B6
- The skin provides a source of dietary fat and flavor
- Satiating due to protein and fat content
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Chicken thighs have about twice the iron and three times the zinc of chicken breasts, making them a more nutrient-dense choice for those minerals.
Full nutrition (scales with serving)
| Water | 60.1 g |
| Energy | 243 kcal |
| Protein | 22.6 g |
| Total lipid (fat) | 16.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 210 mg |
| Potassium, K | 246 mg |
| Sodium, Na | 482 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 24.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.18 mg |
| Niacin | 5.6 mg |
| Vitamin B-6 | 0.40 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 65.6 mg |
| Vitamin B-12 | 0.43 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 16.0 ug |
| Retinol | 16.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 16.0 ug |
| Vitamin E (alpha-tocopherol) | 0.56 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 5.2 ug |
| Fatty acids, total saturated | 4.3 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 16:0 | 3.3 g |
| SFA 18:0 | 0.82 g |
| Fatty acids, total monounsaturated | 6.9 g |
| MUFA 16:1 | 0.89 g |
| MUFA 18:1 | 5.9 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.7 g |
| PUFA 18:2 | 3.3 g |
| PUFA 18:3 | 0.21 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.09 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 129 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the skin the main source of fat and calories?
Yes, the skin contains a significant portion of the total fat and calories. Removing it can reduce the fat content by nearly half.
How does this compare nutritionally to chicken breast?
Thigh meat is higher in fat, calories, iron, and zinc, but slightly lower in protein per gram. It's generally more flavorful and forgiving to cook.
Why is it often more flavorful than breast meat?
Dark meat like thighs contains more myoglobin (an oxygen-carrying protein) and connective tissue, which breaks down into gelatin during cooking, adding richness and moisture.