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Fatty chicken thigh Calories
Higher-fat chicken cut, rich in protein
CALORIES
GI
POTASSIUM
FIBER
Fatty chicken thigh Nutrition Facts
Selected: 100 g
229
KCAL / 100G
Carbs
0g
· 0%
Protein
17.5g
· 31%
Fat
17.2g
· 69%
Fiber
0g
Fatty chicken thigh Vitamins & Minerals
Vitamins
B3
5.8mg · 36% DV
B5
1.05mg · 21% DV
B6
0.34mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
20.5µg · 37% DV
Phosphorus
165mg · 24% DV
Zinc
2mg · 18% DV
Potassium ⭐
223mg · 7% DV
Fatty chicken thigh Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Fatty chicken thigh Processed?
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.
Does Fatty chicken thigh Contain Allergens?
No known major allergens
Which Diets Is Fatty chicken thigh Good For?
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
Fatty chicken thigh Fat Profile
SATURATED
4.8g
MONOUNSATURATED
7.1g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 23.1:1
Above the ideal 4:1 (23.1:1).
Foods Similar to Fatty chicken thigh
Fatty chicken thigh — Frequently Asked Questions
Should fatty chicken thigh be cooked with the skin on or off?
Keeping the skin on helps protect the meat from drying out and adds flavor, but it also releases more fat during cooking. For a lighter result, remove the skin before cooking or cook with it on and remove it before serving.
How can you tell when a fatty chicken thigh is safely cooked?
The most reliable method is checking that the thickest part of the meat, away from the bone, reaches 74°C/165°F. Clear juices and no visible pink meat can be useful clues, but they are not as dependable as a thermometer.
Why does chicken thigh sometimes turn out rubbery or dry?
Cooking it too long at very high heat can tighten the muscle fibers and dry the meat out. Thighs become more tender when they are cooked long enough for their connective tissue to soften without being overcooked.
How do you get crispy skin on oven-baked chicken thighs?
Pat the skin very dry, leave space between the pieces on the tray, and use higher heat toward the end of cooking. Moisture prevents browning, so apply wet sauces mainly to the meat side rather than over the skin.
Does fatty chicken thigh need to be marinated?
Marinating is optional, but a short marinade with yogurt, lemon, garlic, herbs, or spices can add flavor. Avoid leaving it in a strongly acidic marinade for too long, as the surface can become soft and uneven.
What sides pair well with fatty chicken thigh?
Bright, high-fibre sides such as lemony salad, yogurt-based vegetables, or roasted vegetables balance its rich texture. Tray-baked vegetables are especially practical because they can absorb some of the flavorful cooking juices.
Is fatty chicken thigh a good choice after exercise?
It can contribute protein to a post-workout meal. If you prefer a meal that feels less heavy after training, remove the skin and pair the thigh with carbohydrate foods such as potatoes, rice, or fruit.
Can eating fatty chicken thigh late at night feel too heavy?
Because it is richer in fat, a large portion may worsen fullness or reflux in some people when eaten late. A smaller serving and finishing the meal well before lying down may be more comfortable.
Should raw chicken thighs be washed before cooking?
No. Washing raw chicken can spread bacteria onto the sink, worktops, and nearby utensils; thorough cooking to a safe internal temperature is what makes it safe to eat.
How should cooked fatty chicken thigh be stored, and can it be frozen?
Refrigerate cooked chicken promptly in shallow containers rather than leaving it at room temperature for long. It can be kept chilled for a few days or frozen in an airtight container for longer storage; reheat it until thoroughly hot throughout.
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Nutrition data compiled from USDA FoodData Central and scientific sources.