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🍗

Low GI
💪High Protein

Chicken thigh, cooked Calories

High protein

CALORIES

209kcal

GI

0low

POTASSIUM

240mg

FIBER

0g

Chicken thigh, cooked Nutrition Facts

Selected: 100 g

209

KCAL / 100G

Carbs

0g

· 0%

Protein

26g

· 51%

Fat

10.9g

· 49%

Fiber

0g

Chicken thigh, cooked Vitamins & Minerals

Vitamins

B3

7.7mg · 48% DV

B5

1.2mg · 24% DV

B6

0.4mg · 24% DV

Biotin

5µg · 17% DV

Minerals

Selenium

31µg · 56% DV

Phosphorus

210mg · 30% DV

Zinc

2mg · 18% DV

Potassium

240mg · 7% DV

Chicken thigh, cooked Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Chicken thigh, cooked 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, cooked Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Chicken thigh, cooked 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, cooked Fat Profile

SATURATED

3g

MONOUNSATURATED

4.3g

POLYUNSATURATED

2g

⚖️

Omega 6:3 ratio 22.5:1

Above the ideal 4:1 (22.5:1).

Foods Similar to Chicken thigh, cooked

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken fillet (cooked)

165 kcal

Chicken thigh, cooked — Frequently Asked Questions

How long does cooked chicken thigh keep in the refrigerator?

Refrigerate it within two hours of cooking and keep it in a sealed container for 3 to 4 days. Reheat leftovers until they are hot all the way through.

Can cooked chicken thigh be frozen?

Yes. Let it cool, then freeze it in an airtight container or freezer bag; thaw it in the refrigerator rather than at room temperature, and avoid refreezing thawed chicken.

Why does chicken thigh sometimes turn out dry?

Thigh meat is more forgiving than breast meat, but it can still dry out when cooked too long or at excessively high heat. Resting it briefly after cooking helps retain juices.

Is it better to cook chicken thighs with the skin on or off?

Skin-on thighs tend to stay juicier and develop more flavor because the skin protects the meat during cooking. For a lighter meal, cook with the skin on and remove it before eating if preferred.

Does boiling chicken thigh reduce its protein?

Cooking does not destroy the protein in chicken. Some soluble compounds may move into the cooking liquid, so using the broth in soup or sauce helps make use of them.

Is cooked chicken thigh good after a workout?

It can be a practical post-workout protein choice. Pairing it with a carbohydrate food such as rice, potatoes, bread, or grains can help replenish energy after demanding exercise.

Is eating chicken thigh at night a problem?

Not necessarily, but a large, rich, or heavily spiced portion close to bedtime may worsen indigestion or reflux in susceptible people. A smaller serving with vegetables or another light side is often more comfortable.

How does chicken thigh compare with chicken breast?

Chicken thigh is darker, richer-tasting, and usually more succulent, while chicken breast is leaner and milder. Thighs also hold up especially well to braising, roasting, and other longer cooking methods.

What goes well with cooked chicken thigh?

Vegetables, legumes, yogurt-based sauces, and whole grains all pair well with chicken thigh for a balanced meal. Lemon, garlic, thyme, cumin, and paprika add flavor without overwhelming it.

Does pink meat near the bone mean cooked chicken thigh is unsafe?

Not always; meat near the bone can remain pink because of pigments and cooking conditions. Color alone is not a reliable safety test, so use a food thermometer and ensure the chicken is fully cooked.

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Nutrition data compiled from USDA FoodData Central and scientific sources.