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High-protein, skinless, oven-baked poultry
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
100 g of Skinless baked chicken thigh has 179 calories. It contains 0 g of carbs, 24.8 g of protein, 8.2 g of fat and 0 g of fiber. Its 22.4 µg of Selenium covers 41% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
179
KCAL / 100G
Carbs
0g
· 0% DV
Protein
24.8g
· 50% DV
Fat
8.2g
· 11% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 57% · Fat 43%
Vitamins
B3
6.4mg · 40% DV
B6
0.37mg · 22% DV
B5
1.05mg · 21% DV
B2
0.19mg · 15% DV
Minerals
Selenium
22.4µg · 41% DV
Phosphorus
205mg · 29% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 179 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
2.25g
MONOUNSATURATED
3.38g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 17.8:1
Above the ideal 4:1 (17.8:1).
Avoid cooking them for too long at very high heat. Cook until the thickest part reaches a safe internal temperature, then let the meat rest for a few minutes so the juices redistribute.
Use a food thermometer in the thickest part of the thigh without touching bone; it should reach at least 74°C (165°F). Clear juices and no pink flesh can be useful clues, but color alone is not a reliable safety test.
Thigh meat is darker and naturally contains more fat and connective tissue than breast meat. This helps it stay moist and flavorful during baking.
No, but a marinade can add flavor and help with browning. Yogurt, garlic, herbs, spices, lemon, or a small amount of olive oil work well; avoid leaving very acidic marinades on for excessively long periods.
Paprika, black pepper, garlic, oregano, thyme, rosemary, cumin, and chili all pair well with thigh meat. For a simple option, use salt, pepper, garlic, and a dried herb blend.
They can fit well after training because they provide substantial protein. Pair them with a carbohydrate food such as rice, potatoes, bread, or grains, plus vegetables, for a more complete recovery meal.
Yes, they can be part of an evening meal; overall portion size and preparation matter more than the clock. If you are prone to reflux or indigestion, keep the meal moderate and limit heavy sauces or very spicy seasonings.
Refrigerate cooked chicken within two hours and use it within 3 to 4 days. Store it in a covered container and reheat it thoroughly before eating.
Yes. Cool them promptly, divide into portions, and freeze in airtight containers or freezer bags; thaw in the refrigerator rather than at room temperature.
Cooking thighs with bones can add flavor and gelatin-like body to a broth, but it is not a cure-all or a substitute for medical care. It can simply be enjoyed as part of an overall varied diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.