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High protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Skinless chicken thigh has 119 calories. It contains 0 g of carbs, 19.7 g of protein, 4.7 g of fat and 0 g of fiber. Its 5.6 mg of B3 covers 35% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
119
KCAL / 100G
Carbs
0g
· 0% DV
Protein
19.7g
· 39% DV
Fat
4.7g
· 6% 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 65% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 119 kcal | |
| Total fat | 4.7 g | 6% |
| Saturated fat | 1.3 g | 7% |
| Trans fat | 0.02 g | |
| Sodium | 87 mg | 4% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 19.7 g | 39% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 119 kcal |
| 1 piece (extra small) | 55 g | 65 kcal |
| 1 piece (small) | 75 g | 89 kcal |
| 3 ounce (medium) | 85 g | 101 kcal |
| 100 g | 100 g | 119 kcal |
| 1 piece (large) | 140 g | 167 kcal |
| 1 cup (diced) | 140 g | 167 kcal |
| 1 serving (large) | 170 g | 202 kcal |
| 1 piece (jumbo) | 180 g | 214 kcal |
Calculated from 119 calories per 100 g.
Season skinless chicken thighs and arrange them in a single layer in an oven-safe dish. Roast until fully cooked, allowing extra time for thicker or bone-in pieces; a food thermometer is more reliable than judging by color alone.
Skinless chicken thighs are usually more tender and juicy than chicken breast because thigh meat contains more connective tissue and fat. Breast is leaner, but it can dry out more quickly if overcooked.
There is no single cooking time for a skinless chicken thigh: thickness, whether it has a bone, and the cooking method all matter. Check the thickest part with a food thermometer and cook it to 165°F (74°C).
Avoid overcooking a skinless chicken thigh and let it rest briefly after cooking. A marinade can add flavor and help the surface stay moist, but discard any marinade that touched raw chicken unless you boil it first.
Yes, skinless chicken thighs work well on the grill. Use moderate heat and turn the pieces as needed so the outside does not char before the center cooks; check the thickest part for doneness before serving.
Yes, you can usually swap a skinless chicken thigh for chicken breast in soups, curries, and casseroles. Thighs have a richer flavor and may need longer to cook, so check that the center is fully cooked before serving.
Yes, a skinless chicken thigh can be marinated to add flavor. Refrigerate it while it marinates, using yogurt, citrus, or oil with seasonings; boil any marinade that touched raw chicken before using it as a sauce.
Keep raw skinless chicken thighs refrigerated for 1–2 days before cooking. Refrigerate cooked thighs in a covered container and use them within 3–4 days; store raw meat below ready-to-eat foods to prevent drips from contaminating them.
Yes, skinless chicken thighs freeze well when sealed in an airtight, freezer-safe package. Thaw them in the refrigerator rather than on the counter, and cook them soon after thawing.
No, do not wash a skinless chicken thigh before cooking. Rinsing can spread bacteria around the sink and nearby surfaces; cooking the chicken thoroughly and cleaning hands and utensils afterward are safer.
Vitamins
B3
5.6mg · 35% DV
B6
0.35mg · 21% DV
B5
0.8mg · 16% DV
B12
0.3µg · 13% DV
Minerals
Selenium
19µg · 35% DV
Phosphorus
177mg · 25% DV
Zinc
1.7mg · 15% DV
Potassium ⭐
237mg · 7% DV
Sodium
87mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 119 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.
Skinless chicken thigh is meat from the bird’s leg, with the skin removed. It is darker and usually more full-flavoured than breast meat, and may be sold bone-in or boneless. Its natural richness makes it well suited to roasting, grilling, pan-cooking and adding to stews.
The meat tends to stay tender and juicy, so it works in weeknight meals as well as barbecue dishes. In many places it is served with potatoes, grains or vegetables; it also takes marinades and spices well. It is high in protein and contains no carbohydrates. For a lighter plate, cook it with little added fat and pair it with vegetables or a fresh salad.
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.
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
1.3g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.