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Grilled chicken piece Calories
Lean protein, low carbohydrate, source of B vitamins
CALORIES
GI
POTASSIUM
FIBER
Grilled chicken piece Nutrition Facts
Selected: 100 g
165
KCAL / 100G
Carbs
0g
· 0%
Protein
31g
· 79%
Fat
3.6g
· 21%
Fiber
0g
Grilled chicken piece Vitamins & Minerals
Vitamins
B3
13.7mg · 86% DV
B6
0.6mg · 35% DV
Biotin
7µg · 23% DV
B5
1mg · 20% DV
Minerals
Selenium
17µg · 31% DV
Phosphorus
220mg · 31% DV
Zinc
1mg · 9% DV
Potassium ⭐
256mg · 8% DV
Grilled chicken piece Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Grilled chicken piece 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 Grilled chicken piece Contain Allergens?
No known major allergens
Which Diets Is Grilled chicken piece 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
Grilled chicken piece Fat Profile
SATURATED
1g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Foods Similar to Grilled chicken piece
Grilled chicken piece — Frequently Asked Questions
Why does grilled chicken sometimes turn out dry and tough?
Chicken becomes dry when it is overcooked and loses moisture. Cooking over medium-high heat for a shorter time, resting it before cutting, and checking the thickest part with a thermometer help keep it juicy.
Does marinating grilled chicken actually make it more tender?
Marinades with yogurt, lemon juice, or vinegar can lightly tenderize the surface and add flavor. Leaving chicken in a strongly acidic marinade for too long can make the outside soft or mushy, so a few hours is usually enough.
Is grilled chicken better before or after a workout?
Grilled chicken can fit well into a post-workout meal because it provides protein for muscle repair. Before exercise, keep the portion comfortable and avoid heavy, fatty sauces if you are prone to digestive discomfort.
What should I serve with grilled chicken for a more balanced meal?
Pair it with vegetables or salad plus a fiber-rich side such as beans or whole grains. Olive oil, avocado, or a yogurt-based sauce can add flavor and make the meal more satisfying.
What is the main difference between grilled chicken and fried chicken?
Grilled chicken is typically cooked without a breaded coating or deep-frying oil. Fried chicken often contains breading and absorbed oil, making it heavier and commonly higher in fat and sodium.
How long does cooked grilled chicken keep in the refrigerator?
Cooked chicken should be refrigerated within two hours in a covered container and is generally best used within 3 to 4 days. Do not rely on smell or appearance alone once that storage window has passed.
Can grilled chicken be frozen after cooking?
Yes, cool it promptly and freeze it in an airtight container or freezer bag. For best quality, use it within a few months, thaw it in the refrigerator, and avoid repeatedly thawing and refreezing it.
Does pink grilled chicken always mean it is undercooked?
No. Grilling, marinades, and pigments near the bone can sometimes leave chicken slightly pink. Use safe internal temperature in the thickest part rather than color alone to judge doneness.
Who should be cautious about eating grilled chicken?
People with kidney disease or a medically prescribed protein or phosphorus restriction should discuss portion sizes with their healthcare team. Those managing high blood pressure should also watch salty marinades, seasoning blends, and bottled sauces.
Are blackened grill marks on chicken harmful?
Heavily charred meat can contain compounds formed during high-heat cooking that are best limited. Reduce charring by preventing flare-ups, trimming burnt areas, cleaning the grill, and cooking chicken without scorching it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.