Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant
Common food
Photo: Wikipedia
A lean, protein-packed cut of chicken thigh, typically baked or broiled with the skin removed for a healthier fast-food or restaurant option. The meat is tender and juicy with a mild, savory flavor, offering a substantial 24g of protein per 100g with virtually no carbohydrates. It's a straightforward, high-protein choice that fits well into low-carb or high-protein dietary patterns.
Calorie split: 52% protein · 0% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for its reliable, savory flavor and satisfying texture that holds up well to various seasonings and sauces. It's a versatile, go-to protein that feels more substantial and flavorful than a plain chicken breast, making it a staple in countless global cuisines.
⚠️ Watch-outs & how to enjoy it better
Fast-food or restaurant versions can be high in sodium from marinades or seasoning blends, which may be a concern for those monitoring blood pressure. To counteract this, pair it with a potassium-rich side like steamed broccoli or a fresh salad, and consider requesting sauces or gravies on the side to control sodium intake. Always be mindful of portion sizes, as restaurant servings can be larger than a standard 100g reference.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Very low in carbohydrates and sugars
- Provides essential minerals like selenium and phosphorus
- A leaner, skinless preparation reduces saturated fat intake
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Chicken thighs contain more myoglobin than breasts, which is why they have a darker color and a richer, more robust flavor that many chefs actually prefer for its forgiving nature during cooking.
Full nutrition (USDA data · scales with serving)
| Water | 65.0 g |
| Energy | 192 kcal |
| Protein | 24.0 g |
| Total lipid (fat) | 9.9 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 | 23.0 mg |
| Phosphorus, P | 223 mg |
| Potassium, K | 261 mg |
| Sodium, Na | 486 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 26.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.21 mg |
| Niacin | 6.0 mg |
| Vitamin B-6 | 0.45 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 69.7 mg |
| Vitamin B-12 | 0.41 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 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) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 5.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 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 | 0.04 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.52 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.48 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 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 |
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/broiled chicken thigh with skin removed a healthy choice?
Yes, it's an excellent source of lean protein, low in carbs, and removing the skin significantly reduces the fat and calorie content compared to skin-on preparations.
How does the nutrition differ from chicken breast?
Chicken thigh has slightly more fat and calories than breast, but it also contains more iron and zinc. The skinless, baked/broiled preparation brings its fat content much closer to that of breast meat.
Why might this be high in sodium if it's just chicken?
Fast-food and restaurant versions are often pre-marinated, brined, or seasoned with salt-containing spice blends before cooking, which can significantly increase the sodium content compared to home-cooked plain chicken.
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 1.92 kcal/g · 50% 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: 1.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.