Chicken Thigh (Boiled, Skinless, Boneless) - How Many Calories?

Boiled skinless chicken thigh calories and protein

Stewed thigh meat with skin and bone removed supplies 195 calories and 25 grams of protein per 100 grams. The source describes the upper leg, not a drumstick or a whole leg quarter. Only the cooked edible meat belongs in this calculation. [1]

How many ounces are in one boneless thigh?

The source thigh yields 55 grams of cooked meat after skin and bone are removed, roughly 1.9 ounces. It provides 107 calories and 13.75 grams of protein. Two reference thighs total 110 grams and 215 calories. Thighs vary in size, so weighing the actual meat is better than relying on a piece count.

A 3-ounce serving is about 85 grams: 166 calories and 21.25 grams of protein. Six ounces is about 170 grams, giving 332 calories and 42.5 grams of protein. There is no dependable visual size for that weight. A source cup of chopped meat weighs 140 grams.

Is thigh or breast better for a weight-loss meal?

Either can fit. Skinless thigh still contains fat within the meat: 9.79 grams per 100 grams here. Compare it with boiled skinless breast at the same cooked, boneless weight. Comparing one bone-in thigh with a weighed piece of breast answers a different question.

Build the meal with vegetables and an amount of grain, bread or potatoes that suits you. Count oil and sauces separately. Fried thighs, skin-on drumsticks, wraps and a whole chicken need their own calculations.

In the baked spicy chicken example, thighs are coated with yogurt and oil; excess skin is trimmed without removing all of it. Use that recipe’s edible-serving calculation for a coated portion.

Use the weight from the right stage of cooking

Raw and cooked weights are not interchangeable. Water and weight change during cooking, so 200 grams of raw thigh is not a 200-gram serving of this entry. Weigh the cooked meat for this table; use a raw-thigh entry if you record it before cooking. The raw skinless pigeon-meat record likewise uses weight before cooking; raw and cooked profiles from different birds are not interchangeable. Banvit skin-on chicken chop likewise uses its raw, skin-on product label rather than this cooked skinless-thigh record.

Check temperature, not a fixed boiling time

Cooking time depends on the size of the pieces and your pan. Check that the thickest meat reaches 74°C (165°F). A pale colour alone does not confirm safe cooking; the FoodSafety.gov temperature chart uses this internal temperature for poultry.

USDA National Nutrient Database, Standard Reference 28 (2015), 05099. Source data archive.