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Portions and preparation · USDA nutrition

Chicken thigh baked/broiled skin calories per cup, cooked, diced: 259–328 across all 4 named USDA examples

Across all 4 named USDA examples, a cup, cooked, diced contains 259–328 calories. Each included example lists 135 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 thigh · 80 g

194calories

Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant

Protein
18.1 g
Carbs
0 g
Fat
13 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706033 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 134–194 calories in the records' own listed source servings and 192–243 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Chicken thigh baked or broiled skin, begin by separating “Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant” from “Chicken thigh, baked or broiled, skin not eaten, from pre-cooked.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 4 linked records.

Equal-weight view

How chicken thigh baked or broiled skin records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant 192 kcal
    192 kcal
  2. Chicken thigh, baked or broiled, skin not eaten, from pre-cooked 193 kcal
    193 kcal
  3. Chicken thigh, baked or broiled, skin eaten, from pre-cooked 226 kcal
    226 kcal
  4. Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant 243 kcal
    243 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. All sit within “Chicken, whole pieces.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first two description segments” placed these 4 records together under the exact grouping key “chicken thigh baked or broiled.” That rule determines membership before any nutrition result is read.

For Chicken thigh baked or broiled skin, this page can compare 4 named records from FDC 2706033 through FDC 2706032. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

70–80 g before composition

The largest source amount is 1.1× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

51 kcal separates the fixed-weight endpoints

The lower endpoint is “baked or broiled, skin not eaten, from fast food / restaurant”; the higher is “baked or broiled, skin eaten, from fast food / restaurant.” This isolates density, not ingredient causation.

Discriminator

151 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “baked or broiled, skin eaten, from pre-cooked” (335 mg) and “baked or broiled, …, from fast food / restaurant” (486 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every chicken thigh baked or broiled skin.

Important: “Lower” begins with Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant; “higher” ends with Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every chicken thigh baked or broiled skin meal.

Full comparison

Compare every selected FNDDS record

For Chicken thigh baked or broiled skin, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Chicken thigh baked or broiled skin nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant Direct name match 80 gUSDA reference amount 194 kcal 243 18.1 g 0 g 386 mg FDC 2706033 ↗
Chicken thigh, baked or broiled, skin eaten, from pre-cooked Direct name match 80 gUSDA reference amount 181 kcal 226 18 g 0 g 268 mg FDC 2706031 ↗
Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant Direct name match 70 gUSDA reference amount 134 kcal 192 16.8 g 0 g 340 mg FDC 2706034 ↗
Chicken thigh, baked or broiled, skin not eaten, from pre-cooked Direct name match 70 gUSDA reference amount 135 kcal 193 16.9 g 0 g 235 mg FDC 2706032 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 70 to 80 grams—a 10-gram gap before composition enters the comparison. Their own source servings run from 134 calories for “baked or broiled, skin not eaten, from fast food / restaurant” to 194 for “baked or broiled, skin eaten, from fast food / restaurant.” At a fixed 100 grams, “baked or broiled, skin not eaten, from fast food / restaurant” is 192 calories and “baked or broiled, skin eaten, from fast food / restaurant” is 243—a fixed-weight separation of 51 calories. For Chicken thigh baked or broiled skin, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked or broiled, skin eaten, from fast food / restaurant”, “baked or broiled, skin eaten, from pre-cooked”, “baked or broiled, skin not eaten, from fast food / restaurant”, and “baked or broiled, skin not eaten, from pre-cooked”. The source formulations contain 6 distinct ingredient codes; examples that appear in only part of the set include salt, table, vegetable oil, nfs, chicken, broiler, rotisserie, bbq, thigh, meat and skin, and chicken, broiler, rotisserie, bbq, thigh, meat only. On this Chicken thigh baked or broiled skin page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Chicken thigh baked or broiled skin” cannot resolve the differences between Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant and Chicken thigh, baked or broiled, skin not eaten, from pre-cooked. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 70–80 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked or broiled, skin eaten, from fast food / restaurant”, “baked or broiled, skin eaten, from pre-cooked”, “baked or broiled, skin not eaten, from fast food / restaurant”, and “baked or broiled, skin not eaten, from pre-cooked”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    6 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Chicken thigh, …, skin eaten, from fast food / restaurant” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Chicken thigh baked or broiled skin unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that chicken thigh baked or broiled skin is the right meal family. Then resolve the phrases that actually separate this set—“baked or broiled, skin eaten, from fast food / restaurant”, “baked or broiled, skin eaten, from pre-cooked”, “baked or broiled, skin not eaten, from fast food / restaurant”, and “baked or broiled, skin not eaten, from pre-cooked”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Chicken thigh baked or broiled skin source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 4 exact records behind Chicken thigh baked or broiled skin source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken thigh, baked or broiled, skin eaten, from pre-cooked is higher in calcium per 100 g

Chicken thigh, baked or broiled, skin eaten, from pre-cooked reports 16 mg versus 9 mg for Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant: a 7 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant is denser; Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant is higher in its source amount

Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant reports 24 g per 100 g and 16.8 g in USDA source amount (70 g). Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant reports a lower 22.6 g per 100 g but a higher 18.1 g in USDA source amount (80 g).

Record identity is part of the estimate

Distinguish “Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant” from “Chicken thigh, baked or broiled, skin not eaten, from pre-cooked”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Chicken thigh baked or broiled skin source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Test a nearby record choice Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken thigh, fried, coated, skin / coating eaten, from raw

Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus raw; fried; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Chicken thigh, baked or broiled, skin not eaten, from pre-cooked vs Chicken thigh, fried, coated, skin / coating eaten, from pre-cooked

Chicken thigh, baked or broiled, skin not eaten, from pre-cooked is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 2 of 4 context records; its summed listed input weight spans 1–1 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 2 of 4 context records; its summed listed input weight spans 2–2 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Chicken, whole pieces

Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant and Chicken thigh, baked or broiled, skin eaten, from pre-cooked belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 9 mg in Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant to 16 mg in Chicken thigh, baked or broiled, skin eaten, from pre-cooked, all per 100 g.

Follow this evidence path Inspect an exact record Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706033 citation for this exact record—not a name-level average.

Follow this evidence path