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🍗

Low GI
Natural
💪High Protein

Chicken (with skin) Calories

Balanced protein and fat, rich in B vitamins, selenium and phosphorus

CALORIES

215kcal

GI

0low

POTASSIUM

210mg

FIBER

0g

Chicken (with skin) Nutrition Facts

Selected: 100 g

215

KCAL / 100G

Carbs

0g

· 0%

Protein

18g

· 34%

Fat

15.5g

· 66%

Fiber

0g

Chicken (with skin) Vitamins & Minerals

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

Chicken (with skin) Glycemic Index

GLYCEMIC INDEX

0
Low
0 Low5570100

GLYCEMIC LOAD

0
Low

Accounts for portion size — a more realistic measure than GI alone.

Is Chicken (with skin) Processed?

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.

Does Chicken (with skin) Contain Allergens?

No known major allergens

Gluten free
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Chicken (with skin) 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 (with skin) Fat Profile

SATURATED

4.5g

MONOUNSATURATED

6g

POLYUNSATURATED

2g

⚖️

Omega 6:3 ratio 12.1:1

Above the ideal 4:1 (12.1:1).

Foods Similar to Chicken (with skin)

🥩

Ground Beef

250 kcal

🍢

Chicken Skewer

140 kcal

🥩

Sauteed Lamb

230 kcal

🍗

Smoked Turkey

110 kcal

🥩

Beef Kavurma

230 kcal

🍆🍖

Meatballs with Eggplant Purée

155 kcal

🥩

Beef Cubed

250 kcal

🍗

Chicken fillet (cooked)

165 kcal

Chicken (with skin) — Frequently Asked Questions

How do you make chicken skin crispy?

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.

Should you remove chicken skin before cooking?

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.

Why does chicken skin turn rubbery in the oven?

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.

Can you marinate skin-on chicken without losing crispness?

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.

What goes well with skin-on chicken?

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.

Is skin-on chicken good after a workout?

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.

Is it okay to eat skin-on chicken at night?

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.

Is skin-on chicken forbidden for everyone with high cholesterol?

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.

How long does cooked skin-on chicken keep in the fridge?

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.

Can skin-on chicken be frozen?

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.