Chicken Thigh

Nutrition per ~85 g · a palm-sized piece (~3 oz)

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 74.

Less a 1.0 anti-nutrient penalty (moderate sodium).

What it feeds primary sources only

Systems

Pathways

Overview

Chicken thigh has been a dietary staple across cultures for centuries, valued for both palatability and nutritional completeness. Unlike the leaner breast meat, thighs contain approximately 11g of fat per 100g—primarily composed of monounsaturated and polyunsaturated fatty acids—which enhances absorption of fat-soluble nutrients and provides sustained satiety. The micronutrient profile is particularly noteworthy: selenium (24.7 mcg, 45% DV) supports thyroid function and antioxidant defense; niacin (6.5 mg, 41% DV) is essential for energy metabolism and DNA repair; zinc (2.8 mg, 37% DV) bolsters immune function and protein synthesis; and iron (1.3 mg, 7% DV) in highly bioavailable heme form supports oxygen transport. The phosphorus content (195 mg) contributes to bone mineralization when paired with adequate calcium intake. For longevity-focused nutrition, chicken thigh provides a complete amino acid profile supporting muscle maintenance—critical for preserving functional capacity in aging—while its micronutrient density supports metabolic health, immune resilience, and antioxidant defense. The moderate fat content creates a more satiating meal experience, potentially supporting healthy weight management and metabolic flexibility.

Health benefits 5

Pairs with

• Pair with dark leafy greens (spinach, kale) because fat content enhances absorption of carotenoids and fat-soluble vitamins; iron and vitamin C from greens synergistically improve heme iron bioavailability
• Combine with citrus (lemon, orange) or tomatoes because vitamin C increases absorption of the iron and zinc present in thigh meat
• Serve with whole grains (brown rice, quinoa) because complementary B vitamins and minerals support energy metabolism from the niacin and selenium in chicken
• Cook with garlic and turmeric because organosulfur compounds and curcumin enhance antioxidant status synergistically with thigh's selenium content

In the kitchen

• Remove skin before cooking to reduce saturated fat from ~3.5g to ~1g per 100g if cardiovascular optimization is priority; keep skin for improved satiety if fat content is not a concern
• Store raw thighs at 32-40°F and use within 3-4 days, or freeze up to 9 months; thaw in refrigerator to prevent bacterial growth
• Slow-cook at low temperatures (braising, stewing) to optimize collagen conversion to gelatin while preserving heat-sensitive niacin and selenium
• Purchase bone-in, skin-on thighs when possible—the bone contributes bioavailable minerals and makes flavorful broths rich in amino acids like glycine and proline

When to eat it anytime

Chicken thigh's complete protein and micronutrient profile support multiple metabolic pathways throughout the day. Post-workout timing (within 1-2 hours) is particularly beneficial for muscle protein synthesis; however, the moderate fat and protein content also make it suitable for lunch and dinner to support sustained energy and satiety.

Breaks a fast

While thigh can technically break a fast, it is suboptimal due to caloric density and fat content disrupting autophagy. Reserve for eating windows.