Roasted Chicken Thigh Nutrition Facts Without Skin

A chicken thigh recipe needs a food entry that identifies both the cut and what is included. This card focuses on roasted thigh meat only. Its reference portion is 100 grams of cooked edible meat, with skin and bone excluded. A skin-on thigh, a raw thigh, and a prepared takeaway portion are different descriptions, so their nutrition should not be assumed to match this one. For the stated portion, USDA lists 179 calories, 24.8 grams of protein, and approximately 8.2 grams of total fat. These are selected facts about the meat itself. They are not the nutrition of a complete thigh dinner, and they do not include gravy, breading, oil, or side dishes. The numbers also do not imply that this amount is the appropriate serving for every person. The source is USDA FoodData Central, SR Legacy, food 172388, “Chicken, broilers or fryers, thigh, meat only, cooked, roasted.” Its fat value is 8.15 grams per 100 grams, displayed as 8.2 grams after rounding. Protein and energy come from that same entry. Because the chosen reference is already 100 grams, no household-measure conversion is required. Individual chicken pieces and cooking results can still vary. To match the entry at home, separate the edible cooked meat from the bone and remove skin that will not be part of the portion. Weigh the meat rather than the whole piece. Counting thighs without noting their size can produce a rougher estimate because pieces differ. A visual comparison of two thighs is not enough to establish an equal amount of edible food. For a recipe made with several pieces, decide whether you are calculating from raw ingredients or from cooked components. Either method needs matching data and clearly defined servings. Do not apply cooked values to the original raw package weight. Moisture loss during roasting changes the relationship between raw and cooked weights, and the amount of discarded bone or skin adds another difference between purchased and edible quantities. Thigh meat can be used in a range of meals, including grain bowls, wraps, or a plate with vegetables. These are uses, not calculated recipes. A sauce or marinade belongs in the recipe record when it is eaten, while discarded ingredients can make exact estimates difficult. If a commercially prepared product provides its own nutrition label, that product-specific information may be a better match than a generic roasted entry. The practical lesson is to keep the cut and preparation attached to the numbers. Choose chicken dishes for their taste and place in the overall meal rather than treating a nutrient value as a moral ranking. For this card, remember cooked, roasted, meat only, and the stated edible weight. Source: USDA FoodData Central, https://fdc.nal.usda.gov/food-details/172388/nutrients.