Chicken thighs carry more fat than breast — 14.1 g fat per 100 g. Cooking loss is 20–30% (Sobral et al., Compr Rev Food Sci Food Saf 2021). Per 100 g: 226 kcal, 23.3 g protein. Skin-on thighs run 2–3× the fat of skinless — remove and re-weigh if tracking lean.
How should I track Chicken, thigh, meat and skin, cooked, braised?
Chicken, thigh, meat and skin, cooked, braised is high in protein. The simplest way to track Chicken, thigh, meat and skin, cooked, braised accurately is to weigh it raw, before cooking. According to USDA cooking yield data, meat loses 20–30% of its weight during cooking as moisture evaporates — so 150 g raw becomes roughly 105–120 g cooked. If you log the cooked weight using raw nutrition values, you will undercount your protein and calories. A kitchen scale takes the guesswork out of it. Quick tip: cook a batch, weigh it before and after, and you will know your personal shrink ratio for next time.
