Pretty good read here (http://www.diet-blog.com/archives/2007/10/08/dark_meat_vs_white_meat_whats_the_difference.php) on the nutritional differences. Not what you necessarily might think.

The only think I see about poultry dark meat is that chicken fat is relatively high in omega-6. While this is a 'healthy' fat, most of us get more than enough already.

It is a bit fattier internally, but also has quite a bit of fat on the outside, so if you are cutting you could potentially be eating considerably more calories than you realize.

Having said that whenever we do a roast chicken or turkey I always have some of the dark meat. I just get as much of the surface fat off as I can (reasons of calories and type of fat I don't need extra of).

But yes, the sat fat argument does not hold. Most of the rest of the fat in chicken in mono and less than half the fat in beef is saturated anyway. As long as it's not your main source of fats, no problem.