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Chicken thigh: raw to cooked weight
Raw and cooked, both ways
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An estimate from USDA data. Cooking time, heat and the piece itself move the result.
Chicken thigh: every method
| Method | Yield | 100 g raw | 150 g raw | 200 g raw |
|---|---|---|---|---|
| Skinless, roasted | 79.4% | 79 g | 119 g | 159 g |
| Skinless, braised | 80.1% | 80 g | 120 g | 160 g |
| Skinless, stewed | 78.6% | 79 g | 118 g | 157 g |
| With skin, roasted | 69% (58–79%) | 69 g (58–79) | 103 g (87–119) | 138 g (116–158) |
| With skin, braised | 68% | 68 g | 102 g | 136 g |
| With skin, poached or stewed | 74% (67–82%) | 74 g (67–82) | 111 g (101–123) | 148 g (134–164) |
| Method | Raw, per 100 g | Cooked, per 100 g | Source |
|---|---|---|---|
| Skinless, roasted | 121 kcal · 19.7 g protein | 179 kcal · 24.8 g protein | derived from protein · FDC 173627, FDC 172388 |
| Skinless, braised | 121 kcal · 19.7 g protein | 176 kcal · 24.6 g protein | derived from protein · FDC 173627, FDC 172853 |
| Skinless, stewed | 121 kcal · 19.7 g protein | 195 kcal · 25 g protein | derived from protein · FDC 173627, FDC 172389 |
| With skin, roasted | 221 kcal · 16.5 g protein | 232 kcal · 23.3 g protein | USDA yields table, NDB 5094, 1975 · FDC 172385, FDC 173625 |
| With skin, braised | 221 kcal · 16.5 g protein | 229 kcal · 22.6 g protein | USDA yields table, NDB 5677, 2011, 1 samples · FDC 172385, FDC 174498 |
| With skin, poached or stewed | 221 kcal · 16.5 g protein | 232 kcal · 23.3 g protein | USDA yields table, NDB 5095, 1975 · FDC 172385, FDC 173626 |
Skinless chicken thigh keeps about 79.4% of its raw weight when roasted, so 200 g raw becomes about 159 g. With the skin on, USDA measured less: 69% for roasted thighs, anywhere from 58% to 79%.
Why thigh behaves differently from breast
In USDA's pairs, skinless thigh holds on to more of its weight than breast does: 79.4% roasted, 80.1% braised and 78.6% stewed, against 72.5% for roasted breast. It is also fattier, with 4.1 g of fat per 100 g raw against 2.6 g, and that fat shows up in the cooked entries in a way worth knowing about.
In its 2011 thigh study, USDA cooked the thighs with skin and bone and separated the meat afterwards. Fat from the skin can move into the meat that way, and the cooked skinless entries do carry more fat than the raw meat had: 100 g of raw thigh holds 4.1 g, and the roasted meat it turns into holds about 6.5 g. That is why, for skinless thighs, the cooked entry gives more energy than the raw one. If you cook your thighs without the skin, the raw figure is the closer one.
With the skin on, the fat goes the other way: about 6.5 g per 100 g raw melts into the pan when roasted.
A worked example
Take 200 g of raw thighs with the skin on and roast them. USDA's 69% gives 138 g cooked, and anything from 116 g to 158 g is normal. The raw entry says 442 kcal and 33 g of protein; the roasted entry, for 138 g, says 320 kcal and 32 g. The protein agrees; the 122 kcal between them is mostly fat left in the tray. If you spoon the juices over the meat, count the raw figure.
Should I weigh thighs with the bone?
No: weigh the meat and skin you eat. The nutrient values are per 100 g of edible meat, so a bone on the scale counts as chicken. If you cook bone-in thighs, weigh the cooked meat off the bone and use a cooked entry.
Is braised the same as stewed?
Close. USDA's braised skinless pair gives 80.1% and its stewed pair 78.6%. With the skin on, braising was measured once, in 2011, at 68%, and poaching or stewing at 74%, from 67% to 82%, in the 1975 handbook.
Sources
- USDA FoodData Central, SR Legacy: skinless thigh raw, 173627, roasted, 172388, braised, 172853 and stewed, 172389; thigh with skin raw, 172385, roasted, 173625, braised, 174498 and stewed, 173626.
- USDA Table of Cooking Yields for Meat and Poultry (2014): rows NDB 5094, thigh with skin, baked or roasted, 69% (58–79%, 1975); NDB 5677, braised, 68% (one sample, 2011); and NDB 5095, poached, simmered or stewed, 74% (67–82%, 1975). The same document describes the 2011 study's cooking and dissection.
Compare with chicken breast or open the raw to cooked weight converter for other foods. For a whole tray bake shared into portions, the recipe-portion calculator divides it by weight.