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Skinless, high-protein chicken meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
177
KCAL / 100G
Carbs
0g
· 0%
Protein
24g
· 57%
Fat
8g
· 43%
Fiber
0g
Vitamins
B3
6.8mg · 43% DV
B6
0.4mg · 24% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
256mg · 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
2.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
Chicken thigh naturally contains more fat than breast, which helps it stay moist during cooking. That makes it more forgiving if you cook it a little longer.
A short marinade with yogurt or lemon, garlic, and spices works well for flavor and tenderness. Very acidic marinades left too long can make the surface texture mushy.
Cooking does not destroy the protein in a meaningful way. What changes more is the water content, which can make the nutrition look more concentrated per 100 grams after cooking.
Yes, its high protein content makes it a practical post-training option. Pairing it with rice, potatoes, or fruit can make the meal more balanced for recovery.
That depends more on portion size and cooking method than on the food itself. Grilled, baked, or poached thigh is usually easier to handle than deep-fried versions late in the day.
Yes, both raw and cooked chicken thigh freeze well. Wrap it tightly to limit freezer burn, and avoid refreezing after thawing.
Raw chicken thigh is best cooked within 1 to 2 days in the refrigerator for food safety. Cooked thigh lasts longer, but any sour smell, slime, or texture change is a sign to discard it.
It usually happens from overcooking or using heat that is too high for too long. Cooking just until done and letting it rest briefly helps keep the texture tender.
Vegetables are an easy match and help build a more balanced plate. If you want a more filling meal, add a carbohydrate source such as rice, potatoes, or bread.
Anyone handling raw poultry should be careful, but pregnant people, older adults, and those with weakened immunity need extra attention to food safety. Avoid cross-contamination and cook it thoroughly.
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.