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High-protein, low-carb grilled chicken thigh, skinless and lean
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
177
KCAL / 100G
Carbs
0g
· 0%
Protein
26g
· 59%
Fat
8g
· 41%
Fiber
0g
Vitamins
B3
7.8mg · 49% DV
B6
0.5mg · 29% DV
B5
1.2mg · 24% DV
Biotin
6µg · 20% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
210mg · 30% DV
Zinc
2mg · 18% DV
Potassium ⭐
256mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
2.1g
MONOUNSATURATED
3.1g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
The usual cause is overcooking. Chicken thigh is more forgiving than breast, but it still benefits from moderate heat, a short marinade, and a few minutes of resting after cooking.
Yes, its high protein content makes it a practical post-workout option. Pairing it with vegetables and, if needed, a carbohydrate source like rice or potatoes can make the meal more balanced.
Chicken thigh is usually juicier and more flavorful, while breast has a milder taste. Many people choose between them based on texture, recipe, and satiety rather than seeing one as universally better.
Cooked chicken usually keeps for 3 to 4 days in a sealed container in the refrigerator. It should not sit out for long at room temperature, and leftovers should be reheated thoroughly.
Yes, it freezes well when portioned and stored in airtight packaging. Thawing it in the refrigerator is the safest way to protect both texture and food safety.
The protein in the chicken stays broadly the same; the main changes come from what is added in the marinade. Sugary sauces, extra oil, or lots of salt can raise the overall energy and sodium content.
It pairs well with grilled vegetables, salads, yogurt-based sides, and whole grains. Acidic flavors such as lemon, vinegar, or pickled vegetables can also balance its richer taste.
Not inherently, but relying on one protein source every day can reduce variety in your diet. Rotating with fish, eggs, legumes, and other meats can help cover a wider range of nutrients.
Yes, there is no special reason it cannot be eaten in the evening. What matters more is your overall intake, portion size, and whether heavy sauces make it less comfortable to digest late at night.
People who need to limit sodium should watch salty marinades, seasoning blends, and restaurant preparations. Anyone at higher risk from foodborne illness should also make sure the chicken is fully cooked and stored properly.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.