Skinless chicken thighs Vs. Chicken breast.

Discussion in 'Fitness & Nutrition' started by killerZees, Feb 23, 2010.

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  1. killerZees

    killerZees OT Supporter

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    Tired of the boob, want some quads. Am I going to ruin my cholesterol?
     
  2. DTR rex

    DTR rex New Member

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    It's about 5-6g more of fat per 4 oz serving. It's not a big deal, but make sure you adjust your macros accordingly.

    Maybe keep both on hand and switch it up. Boob one day, leg the next.
     
  3. Xcessive

    Xcessive New Member

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    if this helps at all

    Chicken portion of 3.5 ounces:
    Breast grilled is 140 cal & 4 grams of fat.
    Leg + bone grilled is 182 cal and 2g of fat


    And according to a buddy of mine, The breast meat is packed with a lot more protein vs. the thigh has more fat = more flavor
     
  4. ccrooks

    ccrooks New Member

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    decieving b/c you're weighing the bone
     
  5. synthetic

    synthetic New Member

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    Looks like you forgot a 1 in front of the 2 for the leg :). If you are tired of taste look at diff ways to cook it, diff sauces.. Start watching iron chef
     
    Last edited: Feb 23, 2010
  6. jehan60188

    jehan60188 New Member

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    this
    chicken breast is so ridiculously versatile

    slice it in half, so it opens like a book. then put it in a gallon sized sandwich bag, and pound it with a frying pan.
    top it with whatever (spinach, feta, walnuts is my current favorite), then roll (secure with toothpicks) and bake!
     
  7. grimstone

    grimstone magic murda bag OT Supporter

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    eat something other then chicken for awhile
     
  8. killerZees

    killerZees OT Supporter

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    I may try this tomorrow!
     
  9. Xcessive

    Xcessive New Member

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    dunno, I pulled it off of a dieting website. They had a full page/chart on the differnt parts of the chicken, but it wouldn't let me link to the page.
     
  10. synthetic

    synthetic New Member

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    well if its known a breast has more protein than the leg... where does the extra 42 cal come from... carbs? well meat doesnt have carbs :) (unless processed)
     
  11. Xcessive

    Xcessive New Member

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    is it possible that maybe, just maybe... that the leg has more fat and that's where the extra 42 cals come from??? isn't that what I said in my first post? dunno just a hunch...
     
  12. Thomas Crenshaw

    Thomas Crenshaw New Member

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    synth, whats your take on bison? how do you prepare it when/if you eat it
     
  13. Xcessive

    Xcessive New Member

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    not synth....but

    for what it's worth, and I'm not meaning to step on synths toes

    Bison/buffaloe meat is REALLY dry stuff from being so lean, mix in a little bit of ground beef or chuck in with it just to moisten it up if you want. if you don't care if it's dry or not I woudln't worry about it. Also sometimes if you get the ground bison it already has a little bit of ground beef/chuck mixed in with it just for the purpose of being more palatable.

    We used to raise a few bison on our ranch every year and my granddad would make sure the butcher/processor mixed in a LITTLE beef fat.
     
  14. Thomas Crenshaw

    Thomas Crenshaw New Member

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    i used to sell bison, i know what its about and as far as dieting. im just curious how he prepares it if he does.
     
  15. Xcessive

    Xcessive New Member

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    got ya. we always had ours as burgers/roast or sometimes steaks I prefer the roasts personally. Throw it in a crock pot with some veggies and when you get off work it's done.
     
  16. woot

    woot wo

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    werd. I switch from chicken to fish occassionally so I don't get so sick of it.

    like 3 weeks chicken, 1 week fish.
     
  17. synthetic

    synthetic New Member

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    we wont have same tastes, i like the leaner, tough meats... i prefer grilling, then broiling

    if its too tough or dry i add thick balsamic vineger or something.. its also all about what you pair it with.

    for instance last week i had a venison burger... venison being a bit tough but on top of it was a grilled pear with some plum sauce
     
  18. Xcessive

    Xcessive New Member

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    synth... plum sauce? I've had it on chinese food before but never with venison especially on a burger.... how that taste? sounds like a good change up
     
  19. synthetic

    synthetic New Member

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    in the gourmet food world its called chutney or you can get jam whatever... many ways to be creative.
     
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