Poultry
Thigh
Thigh is dark meat from the upper leg—more fat, more flavour, and more forgiveness than breast. Bone-in skin-on thighs crisp and stay juicy in the oven; boneless thighs are weeknight workhorses for braises, curries, and grills. Connective tissue softens with moderate cooking; the meat stays moist even slightly past ideal temperature. It is prized by chefs who want chicken that tastes of chicken. Use for coq-style braises, yakitori, tray roasts, and stews. Render skin well for texture. Price is often lower than breast despite higher culinary esteem in professional kitchens.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.8 g
- Saturated Fat 3.13 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.78 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 89.2 mg
- Sodium 68.7 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.51 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 66.7 g
- Energy 203 kcal
- Water 66.7 g
- Carbohydrates 1.03 g
- Sugars 0.51 g
- Protein 21.4 g
- Fat 12.8 g
- Saturated Fat 3.13 g
- Monounsaturated Fat 3.78 g
- Polyunsaturated Fat 1.96 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.63 mg
- Vitamin B5 — Pantothenic Acid 1.07 mg
- Vitamin B6 0.53 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1 µg
- Minerals 416 mg
- Major Minerals 415 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 89.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.63 · vitamin-b5-pantothenic-acid: 1.07 · vitamin-b6: 0.53 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.2 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1 ·
Minerals
Thigh dark meat holds more fat and myoglobin than breast.
History
Chefs publicly preferred thighs while retail marketing still pushed breast as superior.
Boneless thigh packs and food media shifted home cooks toward dark meat for flavour.