Dark chicken meat is a moderate-purine meat; small skinless portions fit gout diets, but large or fried servings raise uric acid.
Chicken is a moderate-purine meat, and dark meat (thigh, leg, drumstick) sits at the higher end of that range — commonly estimated around 150–175 mg of uric acid per 100 g, compared with roughly 110–150 mg for breast meat [1]. That places it well below organ meats and sardines/anchovies, but above most vegetables and dairy.
Major guidelines advise limiting total meat, poultry and fish to about 4–6 oz (115–170 g) per day, with smaller portions during flares [2]. A single 3–4 oz skinless baked thigh fits within that budget. The baking method itself is neutral — it is the skin, drippings, breading and portion size that change the picture. Trim skin before or after baking and discard pan fat to cut saturated fat, which matters because excess body fat and insulin resistance reduce uric acid excretion.
This is general information, not medical advice; individual purine tolerance varies.
AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.