Poultry
Outer
Outer thigh muscle sits toward the skin side—often a bit thicker and ideal for grilling as a single piece when separated. Same dark-meat advantages: flavour, fat, forgiveness. Grill or pan-roast as a steak-like piece; slice across the grain. Keep skin on for roasting if attached. Works well with spice rubs that like fat to bloom. Avoid drying on pure high heat without a finish check.
Track this ingredient
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 10.5 g
- Saturated Fat 2.98 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 1.99 g
- Cholesterol 90.4 mg
- Sodium 71.9 mg
- Salt 0.15 g
- Total Carbohydrate 1.05 g
- Dietary Fibre 0 g
- Total Sugars 0.49 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 62.8 g
- Energy 188 kcal
- Water 62.8 g
- Carbohydrates 1.05 g
- Sugars 0.49 g
- Protein 22.7 g
- Fat 10.5 g
- Saturated Fat 2.98 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 1.99 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.13 mg
- Vitamin B5 — Pantothenic Acid 1.01 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 425 mg
- Major Minerals 424 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 90.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.13 · vitamin-b5-pantothenic-acid: 1.01 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Outer of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Japanese tebasaki-adjacent thigh grilling valued outer muscle presentation.
Butchers created outer-thigh portions for grill-focused customers.
Restaurant lines seared outer thigh pieces for dark-meat à la carte plates.