Chicken thighs carry more fat than breast — 11 g fat per 100 g. Cooking loss is 20–30% (Sobral et al., Compr Rev Food Sci Food Saf 2021). Per 100 g: 177 kcal, 18.4 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, raw?
Chicken, thigh, raw is a good source of protein. The simplest way to track Chicken, thigh, raw 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.
