Chicken Thighs
Gallus gallus domesticus (dij) · chicken thigh · cuisse de poulet
Chicken Thighs: what every chef needs to know
Chicken thighs are the dark thigh meat from the upper leg of the chicken. Dark meat contains more myoglobin, fat (7–10g per 100g vs 3g for chicken breast) and connective tissue than breast, resulting in a juicier, more flavourful cut. The higher fat content makes chicken thighs more forgiving of overcooking and ideal for braising, grilling and frying. Thighs can be processed with or without bone and skin. Bone-in skin-on delivers extra flavour during slow cooking. In commercial kitchens, chicken thighs are more popular than breast due to cost efficiency and superior results at high-heat cooking. The fat content also gives better texture when freezing and thawing.
Chicken Thighs: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Chicken Thighs: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Chicken Thighs: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
ideal for tender donker meat; than briefly grillen for crispy huid
in broth/wine with vegetables for coq au vin result
Gebaterd of breaded with kruidenmix; kerntemp controleren on 75°C
Huid to down eerste 10 min for crispy fat; core always meten
Chicken Thighs: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chicken Thighs: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as farmed poultry.
Chicken Thighs: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Chicken Thighs: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Chicken Thighs
Why are chicken thighs juicier than breast?
Chicken thighs contain 7–10g fat per 100g versus only 3g for breast. The higher myoglobin and fat content in dark muscle tissue provides more flavour and protects against drying out at higher temperatures.
What is the mandatory core temperature for chicken thighs?
75°C (167°F) per EU Regulation 2073/2005 for poultry. Always use a probe thermometer — visual appearance (colour when cooked) is not a reliable indicator of food safety in poultry.
Can I freeze chicken thighs on the bone?
Yes. Freeze chicken thighs bone-in in freezer-safe bags, removing as much air as possible. Quality duration: 3 months at -18°C (0°F). Always thaw in the refrigerator (never at room temperature) to prevent Salmonella growth.
At what temperature should you store Chicken Thighs?
Store Chicken Thighs at 0-2°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chicken Thighs professionally?
The primary professional technique for Chicken Thighs is Sous vide at 74°C for 2 uur. Always verify core temperature with a calibrated probe thermometer.
Does Chicken Thighs contain allergens?
Chicken Thighs is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
