Overview
Japanese chicken thigh with skin; high protein and moderate fat—great for grilling or teriyaki
- Standard portion: 100 g
- Approx. 190 kcal per serving
Food noteShow details
- Cook thoroughly to 75 °C core
- Trim visible fat for leaner macros
- Pat skin dry before pan-sear for crispness.
Serving guidanceShow details
Best with
- Grated ginger + soy (teriyaki)
- Garlic + lemon (grill)
- Miso soup (side)
- Shichimi + yuzu kosho (seasoning)
- Steamed rice (classic pairing)
Use caution with
- Heavy creamy sauces (calorie dense)
- Deep-frying with reused oil (oxidation risk)
- Oversalting (raises sodium)
Pros & consShow details
Pros
- Complete protein
- Rich in niacin and selenium
- Versatile for Japanese cooking
Cons
- Raw handling risk
- Cross-contamination risk
- Higher fat due to skin
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 190 kcal | 17 g | 0 g | 13.5 g |
Per 50 g50 g | 95 kcal | 8.5 g | 0 g | 6.75 g |
Per 100 g100 g | 190 kcal | 17 g | 0 g | 13.5 g |
Per 150 g150 g | 285 kcal | 25.5 g | 0 g | 20.25 g |
Per 200 g200 g | 380 kcal | 34 g | 0 g | 27 g |
Per 250 g250 g | 475 kcal | 42.5 g | 0 g | 33.75 g |
