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Balanced protein and fat, rich in B vitamins, selenium and phosphorus
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
18g
· 34%
Fat
15.5g
· 66%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.45mg · 26% DV
B5
0.9mg · 18% DV
Biotin
4µg · 13% DV
Minerals
Selenium
18µg · 33% DV
Phosphorus
170mg · 24% DV
Zinc
1mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
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
4.5g
MONOUNSATURATED
6g
POLYUNSATURATED
2g
Omega 6:3 ratio 12.1:1
Above the ideal 4:1 (12.1:1).
Pat the skin very dry, avoid overcrowding the pan, and cook at sufficiently high heat. Basting the skin repeatedly with wet sauce can prevent it from crisping.
It depends on the dish and your preference. The skin helps protect the meat from drying out and adds flavor, while removing it after cooking is an option for a lighter meal.
Rubbery skin often results from moisture, low oven heat, or chicken sitting in its released juices. Drying the skin well and using a rack or an uncrowded tray can help.
Yes, but keep wet marinades mainly on the meat and under the skin rather than coating the outside. A dry skin surface is much more likely to become crisp.
Bright, acidic sides balance the rich flavor of the skin, such as lemony salads, yogurt-herb sauces, or vinegar-dressed vegetables. Roasted vegetables are also an easy match for oven-cooked chicken.
Its protein can contribute to a meal that supports muscle recovery. Because the skin makes the meal richer and potentially slower to digest, people with sensitive stomachs may prefer skinless chicken immediately after training.
A large, rich meal close to bedtime may worsen indigestion or reflux in some people. A smaller serving and leaving time before lying down can make it more comfortable.
No single food is automatically off-limits for every person. However, skin-on chicken can contribute more saturated fat than skinless chicken, so people managing blood lipids should consider their overall eating pattern and seek individualized advice when needed.
Refrigerate it within two hours of cooking in a covered container and use it within 3 to 4 days. Reheat it until hot throughout, and avoid repeatedly cooling and reheating the same leftovers.
Yes, both raw and cooked skin-on chicken can be frozen in airtight packaging. Thaw it in the refrigerator rather than at room temperature.
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Nutrition data compiled from USDA FoodData Central and scientific sources.