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High-protein, low-carb charcoal-grilled chicken thigh
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
229
KCAL / 100G
Carbs
0g
· 0%
Protein
25.2g
· 44%
Fat
14.1g
· 56%
Fiber
0g
Vitamins
B3
6.9mg · 43% DV
B5
1.1mg · 22% DV
B6
0.34mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
255mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
3.8g
MONOUNSATURATED
5.7g
POLYUNSATURATED
2.4g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
The usual reason is overcooking. Chicken thigh is more forgiving than breast, but it can still lose moisture over high heat; letting it rest for a few minutes after cooking also helps.
Marinating mainly adds flavor and can help the surface brown more evenly. Acidic or yogurt-based marinades do not magically tenderize everything, but they can make the meat seem juicier.
Cooking causes some water loss, which can change how concentrated nutrients appear per 100 grams. When properly cooked, chicken thigh still remains a strong protein-rich food.
It goes well with grilled vegetables, salads, yogurt-based sides, rice, or bulgur. Adding vegetables is an easy way to make the meal more balanced and filling.
Yes, its high protein content makes it a practical post-training option. Pairing it with a carbohydrate source can make the meal more useful for recovery and energy replenishment.
That depends on the portion size, fat content, and what you eat with it. Heavy sauces and very large servings may feel rich for some people, while a simpler plate is often easier to tolerate.
If cooled promptly and refrigerated, it is generally best eaten within 3 to 4 days. Leaving cooked chicken at room temperature too long increases food safety risk.
Yes, it freezes well when wrapped properly. Thaw it in the refrigerator and reheat until fully hot all the way through for better safety and texture.
Regularly eating heavily blackened or burnt parts is not a good habit. Reducing direct flare-ups, cooking without scorching, and trimming very burnt bits is a better approach.
Chicken thigh is usually juicier, more flavorful, and higher in fat, while chicken breast is leaner and milder. For many people, the choice is as much about texture and taste as nutrition.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.