Poultry
Inner
Inner thigh meat refers to the side closer to the body cavity—slightly different grain and fat distribution when butchers separate thigh muscles for specialty packs. Still dark, flavourful, and suited to quick cooking when boneless. Treat like boneless thigh: high heat for searing, moist heat for stews. Useful when a recipe wants uniform strips. Trim silverskin for tenderness. Excellent marinated for skewers.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 9.93 g
- Saturated Fat 3.16 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.09 g
- Cholesterol 93.5 mg
- Sodium 70.8 mg
- Salt 0.16 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 21 g
- Water 62.5 g
- Energy 172 kcal
- Water 62.5 g
- Carbohydrates 1 g
- Sugars 0.49 g
- Protein 21 g
- Fat 9.93 g
- Saturated Fat 3.16 g
- Monounsaturated Fat 3.86 g
- Polyunsaturated Fat 2.09 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 39.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.23 mg
- Vitamin B5 — Pantothenic Acid 1.14 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 332 mg
- Major Minerals 331 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 93.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.23 · vitamin-b5-pantothenic-acid: 1.14 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Inner of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Specialty butchery separated inner thigh for even-cooking retail packs.
Kebab makers preferred uniform inner-thigh strips for consistent skewers.
Meal kits portioned inner thigh for predictable cook times.