Chicken drumstick, grilled with sauce, skin eaten
Common food
Photo: Wikipedia
A grilled chicken drumstick with the skin on offers a satisfyingly crisp, golden exterior that gives way to tender, juicy dark meat. The grilling process imparts a subtle smokiness, while a simple sauce can range from savory to tangy. It's a protein-packed centerpiece, delivering a substantial 18.68g of protein per 100g to support muscle maintenance and satiety.
💚 Why it's loved
People adore the primal satisfaction of eating meat directly from the bone, which enhances the flavor experience. The skin, when grilled to perfection, provides a coveted textural contrast—a crispy, flavorful shell protecting the succulent meat inside.
⚠️ Watch-outs & how to enjoy it better
The skin and sauce can significantly increase sodium and saturated fat intake, which may be a concern for those monitoring heart health or blood pressure. To mitigate this, opt for low-sodium marinades, grill without charring excessively, and consider pairing with a large portion of non-starchy vegetables to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle repair.
- Rich in essential minerals like zinc and selenium.
- Contains B vitamins, particularly niacin and B6, for energy metabolism.
- Skin-on preparation provides dietary fats for hormone health.
- A versatile, whole-food option for balanced meal planning.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'drumstick' for this chicken cut was first used in the mid-18th century, likely due to its resemblance to the wooden sticks used to play the snare drum.
Full nutrition (scales with serving)
| Water | 62.5 g |
| Energy | 200 kcal |
| Protein | 18.7 g |
| Total lipid (fat) | 10.2 g |
| Carbohydrate, by difference | 7.3 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 5.9 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 237 mg |
| Sodium, Na | 588 mg |
| Zinc, Zn | 1.9 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 21.6 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.4 mg |
| Vitamin B-6 | 0.32 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 55.1 mg |
| Vitamin B-12 | 0.31 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 24.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 812 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 0.67 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 4.9 ug |
| Fatty acids, total saturated | 2.4 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 | 0.01 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.49 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 16:1 | 0.50 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 103 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the skin on a grilled drumstick healthy to eat?
The skin is a concentrated source of fat and calories, but it also contains nutrients and adds significant flavor. Enjoying it in moderation as part of a balanced diet is perfectly fine for most people.
How do I get the sauce to stick to a grilled drumstick?
Pat the drumsticks dry before applying a thin layer of sauce during the last 5-10 minutes of grilling. Applying too early can cause burning. A final brush of sauce after removing from the grill adds a fresh, glossy coat.
What's the best internal temperature for a juicy grilled drumstick?
For safe consumption, the internal temperature should reach 165°F (74°C) at the thickest part. However, dark meat like drumsticks becomes tender and juicy at 175-180°F (79-82°C) as the collagen breaks down.