Chicken, broiler, rotisserie, BBQ, drumstick, meat and skin
Whole food · Poultry Products
Photo: Wikipedia
This is the classic, juicy chicken leg, slow-roasted on a rotisserie and lacquered with a smoky, sweet BBQ glaze. The skin crisps to a caramelized finish while the dark meat beneath stays succulent and tender. It's a protein powerhouse with minimal carbs, making it a satisfying, low-carb centerpiece for any meal.
Calorie split: 50% protein · 0% carbs · 50% fat
↓ Full nutrition💚 Why it's loved
People adore the irresistible combination of smoky, charred BBQ flavor with the rich, juicy taste of dark chicken meat. It's a hands-on, comforting food that's perfect for casual gatherings, game days, and family dinners.
⚠️ Watch-outs & how to enjoy it better
The skin and BBQ glaze can be high in sodium and added sugars, which may concern those monitoring salt or sugar intake. To counteract this, enjoy it with a side of fresh, leafy greens or a vinegar-based slaw to balance the flavors and add fiber. Portion control is also wise if you're watching calorie density.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in essential minerals like selenium and phosphorus
- Contains B vitamins, particularly niacin and B6, for energy metabolism
- Low in carbohydrates, suitable for low-carb and ketogenic diets
- Provides healthy fats from the skin and dark meat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The rotisserie method, which continuously bastes the chicken in its own fat, is one of the oldest cooking techniques, dating back to ancient Greece and the Byzantine Empire.
Full nutrition (USDA data · scales with serving)
| Water | 61.4 g |
| Energy | 206 kcal |
| Energy | 861 kj |
| Protein | 25.6 g |
| Total lipid (fat) | 11.5 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 0.12 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.12 g |
| Sucrose | 0.04 g |
| Glucose | 0.04 g |
| Fructose | 0.04 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 245 mg |
| Potassium, K | 279 mg |
| Sodium, Na | 392 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 25.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.22 mg |
| Niacin | 6.0 mg |
| Pantothenic acid | 0.14 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 73.3 mg |
| Betaine | 9.3 mg |
| Vitamin B-12 | 0.49 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 17.0 ug |
| Retinol | 17.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 56.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.51 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.12 mg |
| Tocopherol, delta | 0.01 mg |
| Tocotrienol, alpha | 0.04 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.01 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 2.3 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.50 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.80 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Cholesterol | 149 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.23 g |
| Threonine | 0.80 g |
| Isoleucine | 1.0 g |
| Leucine | 1.9 g |
| Lysine | 2.2 g |
| Methionine | 0.70 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.89 g |
| Tyrosine | 0.76 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.70 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.6 g |
| Glycine | 1.3 g |
| Proline | 1.4 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.20 g |
FAQ
Is rotisserie chicken healthier than fried chicken?
Generally, yes. Rotisserie chicken is cooked by dry heat and bastes in its own fat, avoiding the added oil and batter of deep-frying, which typically results in lower fat and calorie content per serving.
How can I tell if a rotisserie chicken drumstick is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part, avoiding bone. The juices should run clear, and the meat should pull away easily from the bone.
Can I eat the skin?
Yes, the skin is edible and where much of the flavor and BBQ glaze resides. However, it is also where a significant portion of the fat and sodium is concentrated, so consider your dietary goals.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.06 kcal/g · 50% calories from protein · 0.0 g fiber · 0.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.