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High-quality complete protein
CALORIES
GI
POTASSIUM
FIBER
100 g of Skinless grilled chicken thigh has 179 calories. It contains 0 g of carbs, 24.8 g of protein, 8.2 g of fat and 0 g of fiber. Its 27 µg of Selenium covers 49% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
179
KCAL / 100G
Carbs
0g
· 0% DV
Protein
24.8g
· 50% DV
Fat
8.2g
· 11% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 57% · Fat 43%
Vitamins
B3
6.5mg · 41% DV
B6
0.35mg · 21% DV
B5
0.8mg · 16% DV
B12
0.35µg · 15% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
260mg · 8% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 179 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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
2.25g
MONOUNSATURATED
3.35g
POLYUNSATURATED
1.55g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
Avoid keeping them over very high heat for too long; sear briefly, then finish over medium heat. The safest check is reaching an internal temperature of 74°C (165°F) at the thickest part.
Yes. Resting them for 3 to 5 minutes helps the juices redistribute through the meat, so less moisture escapes when you cut into them.
Marinating is optional, but a short marinade with yogurt, lemon, olive oil, garlic, and spices can improve flavor and tenderness. Leaving chicken in a very acidic marinade for too long can make the surface texture mushy.
Clean and preheat the grill, and shake off excess marinade before cooking. Add sugary sauces such as barbecue sauce near the end, since they burn quickly.
Chicken thighs are darker meat and naturally contain more fat than breast, so they are often perceived as juicier and more flavorful. Breast has a milder flavor and tends to dry out more easily if overcooked.
They pair well with leafy salads, tomatoes, grilled vegetables, yogurt-based sauces, and lemon. Adding beans, whole grains, or bread provides carbohydrate and fiber, while the chicken supplies the main protein component.
It is a practical post-workout meal when paired with vegetables and, if needed, a carbohydrate source. Immediately before exercise, its protein and fat may feel heavy for people with sensitive digestion.
Refrigerate them in a shallow container within two hours of cooking and use them within 3 to 4 days. Reheat until steaming hot and avoid repeatedly cooling and reheating the same portion.
Yes. Freeze them in airtight containers or freezer bags, ideally in individual portions for easier thawing. Thaw in the refrigerator and do not refreeze chicken that has already been thawed.
People with a chicken allergy should avoid them. Those following a medically prescribed protein restriction, such as some people with kidney disease, or people managing gout or high uric acid should discuss portion sizes with a clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.