The chicken thigh is a popular, flavorful cut of poultry, prized for its tender texture and rich taste derived from its dark meat composition. Understanding the protein content of this cut is important for meal planning and dietary goals. This article provides precise nutritional data regarding the protein content of a chicken thigh and its full macronutrient profile.
Protein Content by Preparation Style
The amount of protein in a chicken thigh depends mainly on whether the skin is included and if the weight is measured before or after cooking. Nutritional data is presented for cooked meat because the cooking process causes water loss, concentrating the protein and other nutrients by weight. A 3.5-ounce (100-gram) serving of cooked, skinless, boneless chicken thigh contains between 24 and 26 grams of protein.
A single, medium-sized, cooked chicken thigh without the skin or bone, weighing about 111 grams, provides approximately 27 grams of protein. When the thigh is cooked with the skin on, the overall protein percentage by weight is slightly reduced because the skin adds fat but relatively little protein. When buying bone-in thighs, the bone contributes to the total uncooked weight but is not consumed, meaning the edible portion yields a higher protein concentration than the raw weight suggests.
The Full Nutritional Profile
While the protein content is substantial, the presence of fat primarily distinguishes the chicken thigh from leaner poultry cuts. A 100-gram serving of cooked, skinless chicken thigh contains approximately 8 to 11 grams of total fat. This higher fat level, which includes both saturated and unsaturated fats, is responsible for the thigh’s characteristic juiciness and deeper flavor profile.
The caloric content for a 100-gram serving of cooked, skinless chicken thigh is around 170 to 209 calories. The calories are distributed almost evenly between protein and fat, with approximately 40 to 50 percent of the energy coming from each macronutrient. Chicken thighs are carbohydrate-free.
Beyond macronutrients, chicken thighs are a rich source of several micronutrients, especially B vitamins like Niacin (B3) and Pantothenic acid (B5), which support energy metabolism. They also contain higher levels of the minerals iron and zinc compared to white meat. These minerals are important for immune function and oxygen transport in the body.
Comparing Chicken Thighs to Other Cuts
The protein concentration in a chicken thigh is slightly lower than that of a chicken breast when comparing equal cooked weights. A 100-gram portion of cooked, skinless chicken breast contains 31 to 32 grams of protein, making it the highest-protein poultry cut. This difference is due to the breast’s lower fat content, which increases its protein-to-calorie ratio.
Comparing the dark meat of the thigh to the drumstick, the protein amounts are similar, with drumsticks providing about 24 grams per 100 grams. The thigh is also comparable to other meat sources, such as a 100-gram serving of lean ground beef, which provides around 18 grams of protein. The chicken thigh serves as an excellent, high-quality protein source, offering a flavorful middle ground between the leanness of the breast and the richness of red meats.