Dark chicken meat (thigh, leg) is moderate-to-high in purines, so keep portions small and skinless, especially between flares.
Dark meat from chicken — thighs, drumsticks, and legs — typically supplies roughly 130–180 mg of purines per 100 g, compared with about 100–120 mg for skinless breast meat. That places it in the moderate-purine tier: clearly below organ meats, anchovies, sardines, mussels, and yeast extract, but above eggs, dairy, and most vegetables. For most people with gout, a modest serving is unlikely to trigger a flare on its own, but repeated large portions can keep serum uric acid elevated.
During an active flare, or if you have frequent attacks, tophi, or uric acid persistently above your target, treat dark chicken as an occasional food and favour white meat, eggs, or dairy for protein instead. People with chronic kidney disease should be especially careful with total protein and purine load.
This is general nutrition information, not medical advice.
AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.