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High-protein, low-carb grilled chicken thigh
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
209
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 51%
Fat
10.9g
· 49%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.43mg · 25% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% 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
2.9g
MONOUNSATURATED
4.4g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 16.1:1
Above the ideal 4:1 (16.1:1).
The chicken’s protein stays broadly similar, but sugary or oily marinades can raise the total energy content. Simpler marinades with spices, lemon, yogurt, or herbs usually change the nutrition less.
Chicken thigh is more forgiving than breast, but it can still dry out if overcooked. Cooking over moderate heat, avoiding constant piercing, and letting it rest briefly after grilling help keep it juicier.
Cooked chicken thigh generally keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and do not leave it at room temperature for long.
Yes, cooked grilled chicken thigh freezes well when wrapped or sealed properly. For best quality, thaw it safely and avoid refreezing after reheating.
Yes, its high protein content makes it a practical option after training. If the session was hard or long, pairing it with a carbohydrate source can make recovery more complete.
Not by itself; weight gain depends more on your overall intake over time than on the clock. Because it is protein-rich, it may help with fullness in an evening meal.
It works well with grilled vegetables, salad, yogurt-based sides, rice, or potatoes. Pairing it with vegetables and a fiber-rich side can make the meal more balanced and filling.
Neither is universally better; it depends on taste, texture, and your meal goal. Thigh is usually juicier and richer in flavor, while breast is often chosen by people who want a leaner, milder cut.
It is better to trim off heavily blackened or burnt areas. Gentle grilling and turning the meat before it chars too much is a better approach.
People watching their sodium intake should be cautious if it is heavily seasoned or served with salty sauces. Extra care is also important for pregnant people, older adults, and anyone with reduced immunity if the chicken is not thoroughly cooked.
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.