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Grilled skinless chicken leg
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Grilled skinless chicken leg (120 g) has 204 calories. That works out to 170 calories per 100 g. It contains 0 g of carbs, 31.4 g of protein, 7.4 g of fat and 0 g of fiber. Its 25.2 µg of Selenium covers 46% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
170
KCAL / 100G
Carbs
0g
· 0% DV
Protein
26.2g
· 52% DV
Fat
6.2g
· 8% 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 65% · Fat 35%
Vitamins
B3
5.7mg · 36% DV
B6
0.48mg · 28% DV
B5
1.1mg · 22% DV
B12
0.38µg · 16% DV
Minerals
Selenium
21µg · 38% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 8% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 170 calories in 100 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.
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
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
A short marinade and controlled medium-high heat help it stay juicy. Cook until the thickest part is safely done, then let it rest for a few minutes before serving.
Olive oil, lemon, yogurt, garlic, black pepper, oregano, paprika, and chili are all good options. Do not leave it too long in a strongly acidic marinade, as the surface can become soft or mushy.
Chicken leg meat is usually more forgiving on the grill because it has a little more natural fat and a richer flavor. Chicken breast can be lighter, but it dries out more easily when overcooked.
A food thermometer is the most reliable method: check the thickest part of the meat for a safe internal temperature. Clear juices and opaque meat can be useful clues, but color alone is not a dependable safety test.
Resting allows the juices to redistribute through the meat. This reduces juice loss when cutting and gives the chicken a more tender, moist texture.
It can fit especially well into a post-workout meal because it provides protein for muscle repair. Before training, avoid a very large or heavily oiled serving close to exercise if it tends to feel heavy in your stomach.
Eating chicken at night is not inherently unhealthy; the overall meal, portion, and your comfort before bed matter more. A large, spicy, or oily meal may worsen reflux or disrupt sleep in sensitive people.
Refrigerate cooked chicken within two hours in a sealed container. It is generally best used within three to four days; discard it if it develops an off smell, slimy texture, or unusual color.
Yes. Cool it fully, pack it in an airtight container or freezer bag, and freeze it promptly. Thaw it in the refrigerator rather than on the counter, then reheat it thoroughly.
No. Washing raw chicken can splash bacteria onto the sink, worktops, and nearby foods. Thorough cooking, handwashing, and cleaning any contacted surfaces are safer practices.
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Nutrition data compiled from USDA FoodData Central and scientific sources.