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High protein, low carb
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
229
KCAL / 100G
Carbs
0g
· 0%
Protein
25.2g
· 44%
Fat
14.2g
· 56%
Fiber
0g
Vitamins
B3
6.9mg · 43% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.9g
MONOUNSATURATED
5.8g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
The most common reason is overcooking; chicken thigh is more forgiving than breast, but it still loses moisture if left too long. Letting it rest for a few minutes after cooking also helps keep the juices in the meat.
Not necessarily, because thigh meat is naturally flavorful and stays fairly juicy. A short marinade with yogurt, lemon, garlic, or spices can still improve surface browning and taste.
Skin-on chicken thigh usually gives a crispier outside and a juicier result in the air fryer. Skinless thigh can work well too, but it is a bit more prone to drying out.
Pat the surface dry before cooking and avoid overcrowding the basket so hot air can circulate properly. A light coating of oil and dry seasoning also helps with browning.
Cooked chicken thigh generally keeps for 3 to 4 days in an airtight container in the refrigerator. Reheat it until fully hot throughout before eating.
Yes, it freezes well after cooking. For the best texture, cool it completely, freeze it in portions, and reheat gently so it does not dry out too much.
Yes, its high protein content makes it a practical post-workout option for recovery. For a more balanced meal, pair it with vegetables and, if needed, a carbohydrate source such as rice or potatoes.
Chicken thigh is usually juicier and more flavorful, while chicken breast has a milder taste and can dry out more easily. The better choice depends on whether you want richer flavor or a leaner texture.
No, they are not the same; an air fryer usually creates a similar browned texture with much less added oil. The overall health impact still depends on portion size, seasoning, and what you eat with it.
People watching their sodium intake should be cautious with salty rubs, bottled marinades, and ready-made sauces. Safe handling also matters, because raw chicken can spread harmful bacteria if surfaces are not cleaned properly.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.