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High protein, iron-rich, spiced, skin-on
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
210
KCAL / 100G
Carbs
1.2g
· 2%
Protein
18.5g
· 35%
Fat
14.5g
· 63%
Fiber
0.3g
Vitamins
B3
5.5mg · 34% DV
B6
0.55mg · 32% DV
B5
1.1mg · 22% DV
Biotin
5µg · 17% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
13µg · 24% DV
Zinc
2mg · 18% DV
Potassium ⭐
240mg · 7% 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
4.2g
MONOUNSATURATED
5.7g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 18.8:1
Above the ideal 4:1 (18.8:1).
Pat the skin dry before cooking and leave space between pieces so hot air can circulate. Finishing under the broiler can help, but watch closely to avoid burning the spices.
A spice, lemon, garlic, or yogurt-based marinade mainly changes flavor and texture, not the core protein content of the meat. Sweet sauces or added oil can raise the overall calories and carbs.
Cooked chicken thigh usually keeps for 3 to 4 days in the refrigerator. Store it in a sealed container and cool it promptly rather than leaving it at room temperature for long.
Yes, both raw and cooked chicken thigh can be frozen. The flavor holds up well if wrapped properly, though the skin is usually less crisp after thawing and reheating.
Because it is relatively higher in fat, it may feel heavy for some people right before training. After a workout, it can fit well as part of a meal thanks to its protein content.
Pairing it with vegetables, salad, or roasted non-starchy sides makes the plate more balanced and adds volume. If you want a heartier meal, add a controlled portion of rice, potatoes, or another starch.
Thigh meat naturally contains more fat and connective tissue, which helps it stay moist during cooking. The skin also reduces moisture loss and adds flavor.
It can fit into a regular diet, but variety is still important. Rotating it with fish, legumes, leaner poultry cuts, and other protein sources supports a more balanced eating pattern.
No, chicken thigh can stay slightly pink near the bone even when fully cooked. The safest check is proper internal temperature rather than color alone.
People who are sensitive to fatty meals, have reflux, or react poorly to salty seasoning blends may need to be more cautious. The skin and strong spices can be harder to tolerate for some.
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.