Chicken thigh, baked or broiled, skin eaten, from pre-cooked
Common food
Photo: Wikipedia
A succulent, pre-cooked chicken thigh, baked or broiled with the skin on, offers a rich, savory flavor and a tender, juicy texture. Its high protein content (22.51g per 100g) and significant fat (15.08g) make it a satisfying, energy-dense meal component. The skin adds a delightful crispness and extra flavor, though it contributes to the higher fat and calorie count.
Calorie split: 40% protein · 0% carbs · 60% fat
↓ Full nutrition💚 Why it's loved
People love its deep, savory flavor and juicy, tender texture, which is far more flavorful than leaner chicken cuts. The crispy skin is a particular highlight, and its versatility makes it a staple in countless cuisines from home cooking to street food.
⚠️ Watch-outs & how to enjoy it better
The relatively high fat content, especially from the skin, may be a concern for those monitoring calorie or saturated fat intake. To counteract this, consider removing the skin before eating or pairing it with high-fiber vegetables to balance the meal and promote satiety. It is also a common allergen for those with poultry sensitivities.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and satiety.
- Rich in B vitamins (especially niacin and B6) for energy metabolism.
- Provides essential minerals like selenium and phosphorus.
- The skin offers a source of healthy fats and collagen.
- Convenient and versatile for quick meal preparation.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Chicken thighs have more myoglobin (an oxygen-carrying protein) than breast meat, which is why they are darker in color and have a richer, more robust flavor.
Full nutrition (USDA data · scales with serving)
| Water | 61.4 g |
| Energy | 226 kcal |
| Protein | 22.5 g |
| Total lipid (fat) | 15.1 g |
| Carbohydrate, by difference | 0.12 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.12 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 255 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 22.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 62.9 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 20.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 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 | 0.00 g |
| SFA 14:0 | 0.08 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 0.69 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 127 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, dark meat, thigh, meat only, raw — USDA does not publish this profile for Chicken thigh.
| Tryptophan | 0.22 g |
| Threonine | 0.93 g |
| Isoleucine | 0.94 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.79 g |
| Tyrosine | 0.74 g |
| Valine | 0.96 g |
| Arginine | 1.4 g |
| Histidine | 0.59 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.90 g |
| Proline | 0.79 g |
| Serine | 0.82 g |
FAQ
Is baked chicken thigh with skin healthy?
Yes, it is a nutritious source of protein, B vitamins, and minerals. The skin adds fat and calories, so moderation is key if you're watching your intake. Removing the skin reduces fat content significantly.
How does pre-cooked chicken thigh compare to raw?
Pre-cooked chicken thigh is convenient but may have added sodium or preservatives. Its nutritional profile is similar to raw chicken, though cooking methods (like baking vs. frying) affect fat content. Always check labels for additives.
Can I eat the skin if I'm on a low-fat diet?
It's best to remove the skin if you're on a strict low-fat diet, as it contains a significant portion of the fat. However, the skin does provide flavor and some nutrients, so occasional consumption in moderation can be part of a balanced diet.
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 2.26 kcal/g · 40% calories from protein · 0.0 g fiber · 0.1 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: 1.31 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.