Chicken thigh, baked or broiled, skin not eaten, from pre-cooked
Common food
Photo: Wikipedia
This is lean, pre-cooked chicken thigh meat with the skin removed, offering a tender, juicy texture and a rich, savory poultry flavor. It's a protein-packed staple, delivering over 24 grams of high-quality protein per 100 grams with virtually no carbohydrates. The baking or broiling method concentrates its flavor while the skinless preparation keeps the fat content moderate.
Calorie split: 50% protein · 0% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, satisfying umami flavor and reliably tender texture, which holds up well in both hot and cold dishes. Its neutral savory profile makes it a versatile canvas for countless seasonings, sauces, and global cuisines.
⚠️ Watch-outs & how to enjoy it better
As a pre-cooked item, it can sometimes be perceived as dry if over-reheated or stored improperly. To counteract this, gently reheat with a splash of broth or sauce, or incorporate it into moist dishes like stews or salads. Those monitoring sodium intake should check labels, as pre-cooked items may contain added salt; choosing low-sodium versions or rinsing lightly can help.
Key benefits
- Excellent source of complete protein for muscle maintenance and satiety.
- Very low in carbohydrates, making it ideal for low-carb and ketogenic diets.
- Provides essential nutrients like iron, zinc, and B vitamins, especially B12.
- Pre-cooked format offers convenience for quick meal assembly.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Chicken thigh meat contains more myoglobin than breast meat, which is why it's darker and has a richer, more robust flavor.
Full nutrition (USDA data · scales with serving)
| Water | 64.3 g |
| Energy | 193 kcal |
| Protein | 24.1 g |
| Total lipid (fat) | 10.7 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 0.97 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 216 mg |
| Potassium, K | 262 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 23.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.4 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 68.0 mg |
| Vitamin B-12 | 0.45 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 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) | 0.48 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 | 2.8 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 | 0.06 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.48 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.78 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:3 | 0.09 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 | 128 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
How is this different from raw chicken thigh?
This product is fully cooked (baked or broiled) and skinless, ready to eat or reheat. Raw chicken requires thorough cooking to a safe internal temperature of 165°F (74°C).
Can I eat this cold?
Yes, it's safe to eat cold in salads, sandwiches, or wraps. Ensure it has been stored properly in the refrigerator at 40°F (4°C) or below.
Why is the fat content not zero if the skin is removed?
Chicken thigh meat naturally contains intramuscular fat for flavor and moisture. Removing the skin significantly reduces the total fat compared to skin-on thigh, but the meat itself is not fat-free.
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 1.93 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: 1.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.