Ever wonder why some parts of the chicken are dark and some white? Legs, thighs and wings are dark and the breast meat is white. It's all because of the composition of the muscle. It all comes down to one thing: myoglobin. That's a protein found in muscles of animals, and dark meat muscles in chicken have more of it.
Nutritionally, dark meat has about twice as much fat as chicken breast. Both light and dark have a similar vitamin and nutrient profile. And both have lots of protein! Many nutritionists recommend skinless chicken for added health benefits.