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Chicken thigh meat with skin Calories
Chicken thigh meat with skin; richer in fat and flavor than skinless cuts
CALORIES
GI
POTASSIUM
FIBER
Chicken thigh meat with skin Nutrition Facts
Selected: 100 g
229
KCAL / 100G
Carbs
0g
· 0%
Protein
17.5g
· 31%
Fat
17.1g
· 69%
Fiber
0g
Chicken thigh meat with skin Vitamins & Minerals
Vitamins
B3
5.8mg · 36% DV
B5
1.05mg · 21% DV
B6
0.34mg · 20% DV
Biotin
6µg · 20% DV
Minerals
Selenium
18.5µg · 34% DV
Phosphorus
165mg · 24% DV
Zinc
2mg · 18% DV
Iron
1mg · 6% DV
Chicken thigh meat with skin Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken thigh meat with skin 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 Chicken thigh meat with skin Contain Allergens?
No known major allergens
Which Diets Is Chicken thigh meat with skin 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
Chicken thigh meat with skin Fat Profile
SATURATED
4.8g
MONOUNSATURATED
7.1g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
Foods Similar to Chicken thigh meat with skin
Chicken thigh meat with skin — Frequently Asked Questions
What’s the best way to cook chicken thigh meat with skin so it stays juicy and the skin gets crisp?
Pat the skin dry first, then start cooking skin-side down over medium to medium-high heat so the fat can render gradually. Finishing in the oven or resting it briefly after cooking helps keep the meat juicy.
Why do many people find chicken thighs with skin more flavorful than chicken breast?
Thigh meat has more fat and connective tissue, which can create a richer taste and more tender texture when cooked well. The skin also adds flavor and helps protect the meat from drying out.
Is chicken thigh meat with skin a good post-workout food?
It can be, especially if you want a satisfying meal with protein. Because it is fattier than leaner cuts, some people prefer it later in the day rather than immediately after training.
Should chicken thigh meat with skin be marinated?
It doesn’t have to be, but marinating can improve flavor and surface browning. Yogurt, lemon, garlic, and spices work well, though very acidic marinades for too long can soften the texture too much.
How long does raw chicken thigh meat with skin keep in the fridge, and can it be frozen?
Raw chicken should be cooked within a short refrigerated window, and it should be kept consistently cold. It freezes well if wrapped tightly to limit air exposure and freezer burn.
Do I need to remove the skin before eating chicken thighs?
Not necessarily; it depends on your preference and overall meal goals. The skin adds flavor and crispness, but removing it is an easy way to make the dish feel lighter.
Why does chicken thigh meat sometimes turn rubbery or tough?
This usually happens when it is cooked too aggressively or sliced before it has rested. Thigh meat handles steady heat well and often benefits from enough time for connective tissue to soften.
What foods pair well with chicken thigh meat with skin?
Acidic and fresh sides balance its richer taste, such as lemony salads, yogurt-based sauces, or roasted vegetables. For a more filling meal, it also works well with rice, potatoes, or legumes.
Is chicken thigh meat with skin too heavy for dinner?
That depends on portion size and how it is cooked. Oven-roasted or grilled thighs with lighter sides usually feel less heavy than deep-fried versions.
Who should be more careful with chicken thigh meat with skin?
People who need to limit fat intake may want to watch portion size and cooking method. Everyone should also be careful with raw chicken handling and thorough cooking because food safety matters more than the cut itself.
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Nutrition data compiled from USDA FoodData Central and scientific sources.