Basic Information
Name: Chicken Thigh, Boneless, Skinless (raw)
Scientific Name: Gallus gallus domesticus
Category: Poultry (Meat)
Varieties: While there aren’t “varieties” in the traditional sense like fruits or vegetables, chicken thigh meat can come from different breeds of chickens, affecting the size, flavor, and texture slightly.
Nutritional Information
Macronutrients
- Carbohydrates: Negligible; essentially zero as it’s pure meat.
- Proteins: High; approximately 18.6 grams per 100 grams.
- Fats: Moderate; about 7.92 grams per 100 grams, making it richer in fats than chicken breast but providing a juicier texture.
Micronutrients
Vitamins: Good source of B vitamins, especially niacin (B3), vitamin B6, and pantothenic acid (B5).
Minerals: Rich in minerals like phosphorus, selenium, and zinc.
Phytonutrients
Chicken, including the thigh portion, boneless and skinless, is an animal-based product and does not contain phytonutrients. Phytonutrients, or phytochemicals, are naturally occurring compounds in plants that are believed to contribute to their health-promoting properties. These compounds are found in fruits, vegetables, grains, legumes, nuts, and teas and are responsible for various beneficial effects attributed to plant-based foods, including antioxidant and anti-inflammatory activities.
Since chicken is a source of animal protein, it does not synthesize phytochemicals. The nutritional value of chicken thighs, especially when boneless and skinless, primarily includes macronutrients like proteins and fats, along with micronutrients such as vitamins and minerals. Here’s a brief overview of the nutritional content found in chicken thighs:
Proteins: Chicken thighs are a rich source of high-quality protein, essential for muscle growth, repair, and overall body functions.
Fats: The fat content in chicken thighs is higher compared to chicken breast, contributing to their moist texture and richer flavor. The fats are a mix of saturated and unsaturated fats.
Vitamins: They are a good source of B vitamins, particularly niacin (B3), vitamin B6, and pantothenic acid (B5), which play vital roles in energy metabolism and brain function.
Minerals: Chicken thighs provide essential minerals, including phosphorus, selenium, and zinc, important for bone health, immune function, and wound healing.
Whole chicken does not offer the phytonutrients found in plant foods, incorporating a variety of fruits, vegetables, whole grains, and legumes into your diet alongside high-quality protein sources like chicken can ensure a comprehensive intake of all essential nutrients, including phytonutrients. This balanced approach supports overall health and well-being.
- Calorie Count
Approximately 177 calories per 100 grams.
- Glycemic Index
Not applicable as it contains no carbohydrates.
Physical Characteristics
Color: Raw chicken thigh meat is a deeper pink compared to chicken breast.
Shape: Without the bone, it’s more uniform but can vary depending on the cut and preparation.
Size: Typically ranges from 100 to 150 grams per piece, depending on the size of the chicken.
Texture: Tender and moist, with a slightly firmer texture than chicken breast due to its higher fat content.
Culinary Uses
Common Dishes: Grilled chicken thighs, stir-fries, curries, barbecued chicken, and baked dishes.
Preparation Methods: Can be cooked in various ways, including grilling, baking, sautéing, and slow-cooking. It’s forgiving in cooking, remaining tender and flavorful even with extended cook times.
Suitable Pairings: Pairs well with robust seasonings and marinades. Complements ingredients like garlic, rosemary, soy sauce, and citrus. Works well in hearty dishes alongside root vegetables, rice, or pasta.
Geographical Information
Origin: Domesticated chickens trace back to Southeast Asia and have been a part of human agriculture for thousands of years.
Primary Growing Regions: Chicken farming is a global practice, with significant production in countries like the United States, Brazil, China, and Russia.
Seasonal Availability: Available year-round due to controlled farming practices.
Boneless, skinless chicken thighs offer a rich flavor and versatility in cooking, making them a favored choice for many dishes that benefit from their juicy texture and deeper taste compared to chicken breast. They are an excellent source of protein and essential nutrients, contributing to a balanced diet.
| Proximates: | |
| Water | 72.9 g |
| Energy (Atwater General Factors) | 144 kcal |
| Energy (Atwater Specific Factors) | 149 kcal |
| Nitrogen | 2.98 g |
| Protein | 18.6 g |
| Total lipid (fat) | 7.92 g |
| Ash | 0.96 g |
| Carbohydrates: | |
| Carbohydrate, by difference | 0 g |
| Minerals: | |
| Calcium, Ca | 6 mg |
| Iron, Fe | 0.6 mg |
| Magnesium, Mg | 21.8 mg |
| Phosphorus, P | 178 mg |
| Potassium, K | 272 mg |
| Sodium, Na | 62 mg |
| Zinc, Zn | 1.35 mg |
| Copper, Cu | 0.042 mg |
| Manganese, Mn | <0.0125 mg |
| Lipids: | |
| Fatty acids, total saturated | 1.66 g |
| Fatty acids, total monounsaturated | 2.24 g |
| Fatty acids, total polyunsaturated | 1.42 g |
| Fatty acids, total trans | 0.042 g |
| Cholesterol | 92 mg |
