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High-protein baked chicken
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Baked chicken thigh skewer (120 g) has 251 calories. That works out to 209 calories per 100 g. It contains 0 g of carbs, 31.2 g of protein, 13.4 g of fat and 0 g of fiber. Its 33 µg of Selenium covers 60% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
251
KCAL / 120G
Carbs
0g
· 0% DV
Protein
31.2g
· 62% DV
Fat
13.4g
· 17% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 51% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 251 kcal | |
| Total fat | 13.4 g | 17% |
| Saturated fat | 3.66 g | 18% |
| Trans fat | 0.06 g | |
| Sodium | 106 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 31.2 g | 62% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 251 kcal |
| 1 piece (small) | 70 g | 146 kcal |
| 100 g | 100 g | 209 kcal |
| 2 piece (double) | 140 g | 293 kcal |
| 1 serving (medium) | 150 g | 314 kcal |
| 1 piece (large) | 180 g | 376 kcal |
| 3 piece (triple) | 210 g | 439 kcal |
| 1 serving (large) | 250 g | 523 kcal |
Calculated from 209 calories per 100 g.
To make a baked chicken thigh skewer, cut boneless thighs into evenly sized chunks and coat them with oil and your preferred seasonings. Thread the pieces onto skewers and bake in a preheated oven, turning as needed, until the chicken is fully cooked.
Use thigh meat and avoid baking it longer than needed to keep a baked chicken thigh skewer juicy. Cut the chicken into evenly sized pieces so they cook at the same rate, and let the skewers rest briefly after baking before serving.
A simple marinade of olive oil, lemon juice, garlic, paprika, and herbs works well for a baked chicken thigh skewer. Coat the chicken and marinate it in the refrigerator; discard any marinade that has touched raw chicken unless you cook it thoroughly.
Cooking time for a baked chicken thigh skewer depends on the size of the pieces and your oven. Check that the thickest piece is cooked all the way through; a food thermometer is the most reliable way to confirm doneness.
Bake a chicken thigh skewer in a fully preheated oven at a moderately high temperature so the pieces cook through and brown without drying out. The exact time depends on their size; use a thermometer to check the thickest piece rather than relying on color alone.
Yes, wooden skewers work for a baked chicken thigh skewer, but soak them in water before baking to reduce the chance of scorching. Metal skewers do not need soaking and can become hot, so handle them carefully when serving.
A baked chicken thigh skewer pairs well with roasted vegetables, rice, flatbread, or a crisp salad. For a lighter meal, serve it with vegetables and a yogurt-based sauce; for a more filling plate, add a grain or potato side.
Boneless chicken thighs are the practical choice for a baked chicken thigh skewer because they can be cut into even chunks and threaded securely. Bone-in thighs are awkward to skewer, so remove the bones before cutting the meat.
Refrigerate leftover baked chicken thigh skewers in a covered container once they have cooled, and eat them within a few days. Do not leave cooked chicken at room temperature for an extended period; reheat the meat until steaming hot throughout.
Yes, you can freeze baked chicken thigh skewers after they have cooled. Seal them in a freezer-safe container or bag, thaw them in the refrigerator, and reheat thoroughly; the chicken may be a little softer after thawing.
Vitamins
B3
8.16mg · 51% DV
B6
0.42mg · 25% DV
B5
1.08mg · 22% DV
Biotin
5.4µg · 18% DV
Minerals
Selenium
33µg · 60% DV
Phosphorus
246mg · 35% DV
Zinc
2.94mg · 27% DV
Copper
0.11mg · 12% DV
Potassium ⭐
306mg · 9% DV
Sodium
106mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 251 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Baked chicken thigh skewer is made by threading pieces of boneless chicken thigh onto skewers, seasoning them, and cooking them in the oven. It’s a straightforward way to make a kebab-style meal at home without a grill; the seasoning can range from simple salt and pepper to a Turkish-inspired mix of spices.
Thigh meat stays tender and juicy, with a richer taste than breast, while the oven gives the edges a little colour. It works as a main course with rice, flatbread, roasted vegetables or a fresh salad, and can also be tucked into a wrap. It’s protein-rich, providing 26 g per 100 g. For a lighter plate, use little added oil and serve it with plenty of vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.66g
MONOUNSATURATED
5.34g
POLYUNSATURATED
2.22g
Omega 6:3 ratio 19.8:1
Above the ideal 4:1 (19.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.