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Chicken leg, bone-in Calories
Bone-in chicken leg with skin; high in protein
CALORIES
GI
POTASSIUM
FIBER
Chicken leg, bone-in Nutrition Facts
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
18g
· 35%
Fat
15g
· 65%
Fiber
0g
Chicken leg, bone-in Vitamins & Minerals
Vitamins
B3
5.8mg · 36% DV
B5
1.1mg · 22% DV
B6
0.32mg · 19% DV
Biotin
5µg · 17% DV
Minerals
Selenium
20µg · 36% DV
Phosphorus
170mg · 24% DV
Zinc
2mg · 18% DV
Iron
1mg · 6% DV
Chicken leg, bone-in Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chicken leg, bone-in Processed?
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.
Does Chicken leg, bone-in Contain Allergens?
No known major allergens
Which Diets Is Chicken leg, bone-in Good For?
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
Chicken leg, bone-in Fat Profile
SATURATED
4.2g
MONOUNSATURATED
6.2g
POLYUNSATURATED
2g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Foods Similar to Chicken leg, bone-in
Chicken leg, bone-in — Frequently Asked Questions
Is bone-in chicken leg better baked or pan-cooked?
Baking usually gives more even cooking and makes it easier to crisp the skin. Pan-cooking can brown the outside quickly, but you need to watch the meat near the bone more carefully.
Why can bone-in chicken leg look pink near the bone even when cooked?
Meat close to the bone can stay pinkish because of marrow and pigments, and that does not always mean it is raw. The safest check is that the thickest part, especially near the bone, is fully cooked and the juices run clear.
Does marinating bone-in chicken leg actually make it more tender?
Yes, marinades can improve tenderness on the surface and add flavor, especially those with yogurt or mild acids. Leaving it too long in a very acidic marinade, however, can make the texture mushy.
How should bone-in chicken leg be stored, and can it be frozen?
Raw chicken should be kept cold and cooked within a short time. Freezing is fine, and thawing in the refrigerator is safer than leaving it out at room temperature.
Does removing the skin after cooking make a meaningful difference?
Yes, because much of the fat is in the skin and just underneath it. Keeping the skin on during cooking can help with flavor and moisture, then removing it before eating can make the meal lighter.
Is bone-in chicken leg a good post-workout food?
It can work well after training because it provides protein. Since it is fattier than chicken breast, some people may prefer pairing it with lighter sides if they want a less heavy meal.
What foods pair well with bone-in chicken leg?
It goes well with roasted vegetables, salads, yogurt-based sides, and grain or potato dishes depending on your eating style. Adding vegetables can make the meal more filling and balanced.
How does bone-in chicken leg compare with chicken breast?
Chicken leg is usually juicier and more flavorful because it contains more fat. Chicken breast is often chosen when someone wants a leaner option with a milder taste.
Does boiling bone-in chicken leg ruin its nutrition?
No, the protein is still there after boiling. The method mainly changes texture, flavor, and how much fat renders out into the cooking liquid.
Who should be more careful with bone-in chicken leg?
People who need to limit overall fat or saturated fat may want to watch portion size and preparation method. Anyone handling raw chicken should also be careful about cross-contamination in the kitchen.
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Nutrition data compiled from USDA FoodData Central and scientific sources.