Chicken, broiler, rotisserie, BBQ, skin
Whole food · Poultry Products
Photo: Wikipedia
This is the flavorful, crispy skin from a rotisserie chicken that has been basted with a sweet and smoky BBQ glaze. It offers a rich, fatty mouthfeel with a caramelized, slightly charred exterior and a tender, gelatinous interior. Nutritionally, it is a dense source of fat and protein, with almost no carbohydrates, making it a high-calorie, low-carb indulgence.
Calorie split: 16% protein · 1% carbs · 83% fat
↓ Full nutrition💚 Why it's loved
People love it for the irresistible combination of smoky BBQ sweetness, salty savoriness, and the satisfying crunch of rendered skin. It's a beloved comfort food, often the most coveted part of a rotisserie chicken, and a versatile topping or snack across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content can be a concern for those managing heart health or blood pressure. To counteract, pair it with a large portion of fiber-rich vegetables (like steamed broccoli or a green salad) to balance the meal, and practice portion control by using it as a flavor accent rather than a main protein source.
Key benefits
- Provides a concentrated source of high-quality protein
- Rich in fat-soluble vitamins like A and K from the skin
- Contains collagen, which supports skin and joint health
- Low in carbohydrates, suitable for keto or low-carb diets
- Offers a satisfying, savory flavor that can enhance meal enjoyment
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The practice of rotisserie cooking dates back to the medieval era, but the modern BBQ rotisserie chicken is a 20th-century American staple, popularized by supermarkets and fast-food chains in the 1970s.
Full nutrition (USDA data · scales with serving)
| Water | 47.8 g |
| Energy | 378 kcal |
| Energy | 1583 kj |
| Protein | 15.2 g |
| Total lipid (fat) | 35.1 g |
| Ash | 1.5 g |
| Carbohydrate, by difference | 0.70 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.70 g |
| Sucrose | 0.22 g |
| Glucose | 0.25 g |
| Fructose | 0.23 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 34.0 mg |
| Iron, Fe | 0.86 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 230 mg |
| Potassium, K | 223 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 0.76 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 16.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.20 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.86 mg |
| Vitamin B-6 | 0.26 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 39.3 mg |
| Vitamin B-12 | 0.55 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 51.0 ug |
| Retinol | 51.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 171 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 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 | 9.3 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 | 0.19 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 7.5 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 14.5 g |
| MUFA 14:1 | 0.07 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 2.3 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 12.0 g |
| MUFA 18:1 c | 11.7 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.0 g |
| PUFA 18:2 | 3.7 g |
| PUFA 18:2 n-6 c,c | 3.6 g |
| PUFA 18:3 | 0.18 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.15 g |
| PUFA 18:3 n-6 c,c,c | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.06 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 | 0.44 g |
| Fatty acids, total trans-monoenoic | 0.33 g |
| TFA 18:1 t | 0.33 g |
| TFA 18:2 t,t | 0.11 g |
| Fatty acids, total trans-polyenoic | 0.11 g |
| Cholesterol | 120 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.27 g |
| Isoleucine | 0.34 g |
| Leucine | 0.68 g |
| Lysine | 0.71 g |
| Methionine | 0.35 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.23 g |
| Valine | 0.40 g |
| Arginine | 0.67 g |
| Histidine | 0.42 g |
| Alanine | 0.77 g |
| Aspartic acid | 0.85 g |
| Glutamic acid | 1.4 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.42 g |
FAQ
Is the skin the main source of fat in rotisserie chicken?
Yes, the skin contains a significant portion of the chicken's total fat, especially when rendered and glazed with BBQ sauce, which can add additional sugars and fats.
How can I reduce the fat content while still enjoying the flavor?
You can remove the skin after cooking and use it sparingly as a garnish, or opt for skinless chicken breast with a small amount of BBQ sauce for a lighter option.
Is this food suitable for a low-carb diet?
Yes, with only 0.7g of carbs per 100g, it fits well into low-carb and ketogenic diets, but be mindful of the BBQ sauce if it's added, as it can increase sugar content.
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 3.78 kcal/g · 16% calories from protein · 0.0 g fiber · 0.7 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: 1.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.