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Portions and preparation · USDA nutrition

Chicken thigh calories per cup, cooked, diced: 236–397 across all 27 named USDA examples

Across all 27 named USDA examples, a cup, cooked, diced contains 236–397 calories. Their listed weights span 135–165 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

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 27 food records, nutrition tables and USDA sources

The 27 exact records in this guide report 125–323 calories in the records' own listed source servings and 175–294 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, begin by separating “Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant” from “Chicken thigh, stewed, skin not eaten.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 27 linked records.

Equal-weight view

How chicken thigh records compare at 100 grams

Five rank landmarks are shown from all 27 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Chicken thigh, stewed, skin not eaten 175 kcal
    175 kcal
  2. 25th-ranked landmark: Chicken thigh, fried, coated, skin / coating not eaten, from raw 192 kcal
    192 kcal
  3. Median-ranked landmark: Chicken thigh, baked or broiled, skin eaten, from pre-cooked 226 kcal
    226 kcal
  4. 75th-ranked landmark: Chicken thigh, baked, coated, skin / coating eaten 240 kcal
    240 kcal
  5. Maximum: Chicken thigh, fried, coated, skin / coating eaten, from restaurant 294 kcal
    294 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 27 named USDA records in view: 27 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 description segment” placed these 27 records together under the exact grouping key “chicken thigh.” That rule determines membership before any nutrition result is read.

For Chicken thigh, this page can compare 27 named records from FDC 2706033 through FDC 2706038. 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

70–110 g before composition

The largest source amount is 1.6× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

119 kcal separates the fixed-weight endpoints

The lower endpoint is “stewed, skin not eaten”; the higher is “fried, coated, skin / coating eaten, from restaurant.” This isolates density, not ingredient causation.

Discriminator

416 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “baked, broiled, or roasted, skin eaten, from raw” (332 mg) and “fried, coated, skin / coating eaten, from restaurant” (748 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.

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

Full comparison

Compare every selected FNDDS record

For Chicken thigh, 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 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 ↗
Chicken thigh, baked, broiled, or roasted, skin eaten, from raw Direct name match 80 gUSDA reference amount 185 kcal 231 18.5 g 0 g 266 mg FDC 2706029 ↗
Chicken thigh, baked, broiled, or roasted, skin not eaten, from raw Direct name match 70 gUSDA reference amount 125 kcal 178 17.2 g 0 g 235 mg FDC 2706030 ↗
Chicken thigh, baked, coated, skin / coating eaten Direct name match 110 gUSDA reference amount 264 kcal 240 23.1 g 0.2 g 462 mg FDC 2706054 ↗
Chicken thigh, baked, coated, skin / coating not eaten Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 287 mg FDC 2706055 ↗
Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw Direct name match 100 gUSDA reference amount 231 kcal 231 20.1 g 0.2 g 426 mg FDC 2706047 ↗
Chicken thigh, fried, coated, skin / coating eaten, from fast food Direct name match 110 gUSDA reference amount 323 kcal 294 17.9 g 0.3 g 823 mg FDC 2706050 ↗
Chicken thigh, fried, coated, skin / coating eaten, from pre-cooked Direct name match 110 gUSDA reference amount 305 kcal 277 20 g 0.3 g 510 mg FDC 2706048 ↗
Chicken thigh, fried, coated, skin / coating eaten, from raw Direct name match 110 gUSDA reference amount 300 kcal 273 20.9 g 0.2 g 381 mg FDC 2706045 ↗
Chicken thigh, fried, coated, skin / coating eaten, from restaurant Direct name match 110 gUSDA reference amount 323 kcal 294 17.9 g 0.3 g 823 mg FDC 2706052 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from fast food Direct name match 70 gUSDA reference amount 153 kcal 218 13.6 g 0.1 g 429 mg FDC 2706051 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from pre-cooked Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 287 mg FDC 2706049 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from raw Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 234 mg FDC 2706046 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from restaurant Direct name match 70 gUSDA reference amount 153 kcal 218 13.6 g 0.1 g 429 mg FDC 2706053 ↗
Chicken thigh, grilled with sauce, skin eaten Direct name match 110 gUSDA reference amount 256 kcal 233 20.5 g 0.2 g 628 mg FDC 2706041 ↗
Chicken thigh, grilled with sauce, skin not eaten Direct name match 100 gUSDA reference amount 191 kcal 191 19.8 g 0.2 g 575 mg FDC 2706042 ↗
Chicken thigh, grilled without sauce, skin eaten Direct name match 80 gUSDA reference amount 194 kcal 243 18.1 g 0 g 325 mg FDC 2706039 ↗
Chicken thigh, grilled without sauce, skin not eaten Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 287 mg FDC 2706040 ↗
Chicken thigh, rotisserie, skin eaten Direct name match 80 gUSDA reference amount 181 kcal 226 18 g 0 g 268 mg FDC 2706035 ↗
Chicken thigh, rotisserie, skin not eaten Direct name match 70 gUSDA reference amount 135 kcal 193 16.9 g 0 g 235 mg FDC 2706036 ↗
Chicken thigh, sauteed, skin eaten Direct name match 80 gUSDA reference amount 194 kcal 243 18.1 g 0 g 325 mg FDC 2706043 ↗
Chicken thigh, sauteed, skin not eaten Direct name match 70 gUSDA reference amount 134 kcal 192 16.9 g 0 g 287 mg FDC 2706044 ↗
Chicken thigh, stewed, skin eaten Direct name match 90 gUSDA reference amount 204 kcal 227 20.2 g 0 g 345 mg FDC 2706037 ↗
Chicken thigh, stewed, skin not eaten Direct name match 80 gUSDA reference amount 140 kcal 175 19.5 g 0 g 307 mg FDC 2706038 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 70 to 110 grams—a 40-gram gap before composition enters the comparison. Their own source servings run from 125 calories for “baked, broiled, or roasted, skin not eaten, from raw” to 323 for “fried, coated, skin / coating eaten, from restaurant.” At a fixed 100 grams, “stewed, skin not eaten” is 175 calories and “fried, coated, skin / coating eaten, from restaurant” is 294—a fixed-weight separation of 119 calories. For Chicken thigh, 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, coated, skin / coating not eaten”, “fried, coated, skin / coating not eaten, from fast food”, “grilled without sauce, skin not eaten”, and “stewed, skin not eaten”. The source formulations contain 12 distinct ingredient codes; examples that appear in only part of the set include salt, table, vegetable oil, nfs, chicken, broilers or fryers, thigh, meat only, cooked, roasted, and breading or batter as ingredient in food. On this Chicken thigh 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” cannot resolve the differences between Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant and Chicken thigh, stewed, skin not eaten. 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 70–110 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, coated, skin / coating not eaten”, “fried, coated, skin / coating not eaten, from fast food”, “grilled without sauce, skin not eaten”, and “stewed, skin not eaten”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    12 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 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 is the right meal family. Then resolve the phrases that actually separate this set—“baked or broiled, skin eaten, from fast food / restaurant”, “fried, coated, skin / coating eaten, from fast food”, “grilled with sauce, skin eaten”, and “stewed, skin not eaten”—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 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.

Explore this meal family

3 more-specific chicken thigh guides

Use a focused guide when its description matches your meal. Each one keeps its own exact source records and links back to this broader family.

Focused guide Chicken thigh baked or broiled skin Chicken thigh baked or broiled skin: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Chicken thigh fried coated Chicken thigh fried coated: compare 9 exact USDA records by source calories, 100-gram values, portions, and citations. Focused guide Chicken thigh, baked Chicken thigh, baked: compare 4 exact USDA records by source calories, 100-gram values, portions, and citations.

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 27 exact records behind Chicken thigh 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, fried, coated, skin / coating eaten, from restaurant is higher in carbohydrate per 100 g

Chicken thigh, fried, coated, skin / coating eaten, from restaurant reports 13 g versus 0 g for Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant: a 13 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant is denser; Chicken thigh, baked, coated, skin / coating eaten is higher in its source amount

Chicken thigh, baked or broiled, skin eaten, from fast food / restaurant reports 243 kcal per 100 g and 194 kcal in USDA source amount (80 g). Chicken thigh, baked, coated, skin / coating eaten reports a lower 240 kcal per 100 g but a higher 264 kcal in USDA source amount (110 g).

Choose the record before reading the number

Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant and Chicken thigh, fried, coated, skin / coating eaten, from raw are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus raw; fried) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

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

Compare two records on this page Chicken thigh, baked or broiled, skin not eaten, from fast food / restaurant vs Chicken thigh, fried, coated, skin / coating eaten, from raw

Both records appear in this page’s evidence set. 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 Compare two records on this page Chicken thigh, baked, broiled, or roasted, skin eaten, from raw vs Chicken thigh, fried, coated, skin / coating eaten, from fast food

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 27 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 A formulation detail that separates records Breading or batter as ingredient in food

USDA input 99995000 appears in 8 of 27 context records; its summed listed input weight spans 10–18 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 Chicken, broilers or fryers, thigh, meat and skin, cooked, roasted

USDA input 5094 appears in 8 of 27 context records; its summed listed input weight spans 74–100 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 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 50 mg in Chicken thigh, fried, coated, skin / coating eaten, from restaurant, all per 100 g.

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

In this page’s records, sodium runs from 332 mg in Chicken thigh, baked, broiled, or roasted, skin eaten, from raw to 748 mg in Chicken thigh, fried, coated, skin / coating eaten, from restaurant, all per 100 g.

Follow this evidence path