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Cooked chicken thigh and drumstick Calories
High-protein cooked bone-in chicken cut
CALORIES
GI
POTASSIUM
FIBER
Cooked chicken thigh and drumstick Nutrition Facts
Selected: 100 g
215
KCAL / 100G
Carbs
0g
· 0%
Protein
27g
· 51%
Fat
11.5g
· 49%
Fiber
0g
Cooked chicken thigh and drumstick Vitamins & Minerals
Vitamins
B3
6.8mg · 43% DV
B5
1.05mg · 21% DV
B6
0.34mg · 20% DV
Biotin
5µg · 17% DV
Minerals
Selenium
24µg · 44% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
250mg · 7% DV
Cooked chicken thigh and drumstick Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Cooked chicken thigh and drumstick Processed?
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.
Does Cooked chicken thigh and drumstick Contain Allergens?
No known major allergens
Which Diets Is Cooked chicken thigh and drumstick 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
Cooked chicken thigh and drumstick Fat Profile
SATURATED
3.1g
MONOUNSATURATED
4.6g
POLYUNSATURATED
1.7g
Omega 6:3 ratio 16.1:1
Above the ideal 4:1 (16.1:1).
Foods Similar to Cooked chicken thigh and drumstick
Cooked chicken thigh and drumstick — Frequently Asked Questions
How long does cooked bone-in chicken thigh and drumstick keep in the refrigerator?
Refrigerate it within two hours of cooking and keep it in a sealed container for 3 to 4 days. Reheat leftovers until steaming hot throughout, and avoid reheating the same portion repeatedly.
Can cooked chicken thighs and drumsticks be frozen?
Yes. Freeze the meat on or off the bone in an airtight container or freezer bag; for best quality, use it within a few months. Thaw it in the refrigerator rather than on the counter.
What changes if I remove the skin from cooked chicken thigh and drumstick?
The skin provides crispness and flavor, but it also carries a substantial share of the fat. Removing it after cooking can make the meal lighter while helping the meat stay moist during cooking.
How can I reheat cooked chicken thigh without drying it out?
Add a small splash of water or stock, cover the dish, and warm it gently in the oven or a pan. In a microwave, covering it with a damp paper towel helps retain moisture.
Is chicken thigh and drumstick better before or after a workout?
It can work especially well after training when paired with a carbohydrate food to support recovery. Before exercise, a large serving or skin-on chicken may feel heavy for some people.
What should I serve with cooked chicken thigh and drumstick for a balanced meal?
Pair it with vegetables or salad for volume and fiber, then add potatoes, rice, bulgur, or whole-grain bread depending on your energy needs. Yogurt with lemon, herbs, and a tomato-based salad add flavor without relying on heavy sauces.
Is chicken thigh juicier than chicken breast?
Usually, yes. Thigh and drumstick are dark meat, which tends to stay juicier and has a fuller flavor than chicken breast, while breast is easier to overcook.
Does pink meat near the bone always mean cooked chicken is unsafe?
No. Pigments from bone marrow can leave a pink color near the bone, particularly in younger chicken, even after cooking. However, the meat should be fully cooked throughout, with no cold or gelatinous raw-looking areas.
Does marinating chicken thigh make it more tender?
A salt-based or yogurt marinade can improve surface flavor and texture, but it will not completely tenderize a thick piece of meat. Leaving chicken in a strongly acidic marinade for too long can make the outside mushy.
Who should be cautious with cooked chicken thigh and drumstick?
People advised to limit saturated fat may prefer skinless chicken and baking, poaching, or grilling instead of frying. Anyone on a protein-restricted diet for kidney disease should plan portions with their clinician or dietitian.
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Nutrition data compiled from USDA FoodData Central and scientific sources.