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Poultry · Chicken

Chicken thigh

Juicy dark meat from the upper leg; more flavourful and forgiving than breast, bone-in or boneless.

Also called: boneless chicken thighs, chicken thighs, dark meat chicken

A kind of chicken

62 recipes with it

What it is

The thigh is the upper part of the chicken's leg. It is darker, fattier and richer than breast meat, with more connective tissue that softens during cooking. Sold bone-in with skin or boneless and skinless; boneless thighs are irregular, flattish pieces of around 100–120 g.

How it’s used

  • Curries, tagines and braises
  • Grilled kebabs, yakitori and shawarma
  • Roasted or pan-fried with crisp skin
  • Stir-fries and fried chicken
  • Slow-cooked and pulled

Characteristics

Taste
Rich, savoury and more chicken-flavoured than breast.
Texture
Moist and tender, slightly chewy.
When cooked
Stays juicy even when cooked a little beyond the safe minimum; many cooks take it to 80–90 °C for the most tender result.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge and use by the date, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw poultry can carry Salmonella and Campylobacter. Cook until the thickest part reaches 74 °C (165 °F) and juices run clear.
  • Do not rinse raw poultry under the tap, which splashes bacteria around the sink; keep it on the bottom shelf of the fridge and use separate boards and knives from ready-to-eat food.

Nutrition per 100 g

Energy
121 kcal
Protein
19.66 g
Carbohydrate
0 g
Fat
4.12 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Chicken, broilers or fryers, dark meat, thigh, meat only, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with chicken thigh

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