Chicken drumstick, rotisserie, skin not eaten
Common food
Photo: Wikipedia
A tender, juicy chicken drumstick cooked on a rotating spit, with the skin removed to reveal lean, savory meat that's slightly firmer than breast but far more flavorful. The rotisserie method creates a subtle smokiness and even doneness, while skipping the skin slashes the fat content significantly. At just 172 calories per 100g, it's a protein powerhouse delivering nearly 28 grams of muscle-building protein with minimal fat.
Calorie split: 65% protein · 0% carbs · 35% fat
↓ Full nutrition💚 Why it's loved
People adore the rotisserie method for creating deeply flavorful, juicy chicken with minimal effort—the slow rotation bastes the meat in its own juices while developing a subtle, savory crust. It's the ultimate convenience food: pre-cooked, ready to eat, and endlessly versatile for quick meals.
⚠️ Watch-outs & how to enjoy it better
Rotisserie chicken can be high in sodium from commercial seasonings and brines, which may concern those monitoring blood pressure. The meat can also dry out if overcooked or reheated improperly. Counteract by rinsing briefly under water, using low-sodium seasonings at home, and reheating gently with a splash of broth to retain moisture.
Key benefits
- Excellent source of high-quality complete protein (27.71g/100g)
- Very low in carbohydrates and sugar (0g each)
- Significantly reduced fat compared to skin-on version
- Rich in B vitamins, especially niacin and B6 for energy metabolism
- Good source of minerals like selenium and phosphorus
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'rotisserie' comes from the French 'rôtir,' meaning 'to roast,' and the technique dates back to the 15th century when knights would roast meat on large spits over open fires during feasts.
Full nutrition (USDA data · scales with serving)
| Water | 64.1 g |
| Energy | 172 kcal |
| Protein | 27.7 g |
| Total lipid (fat) | 6.8 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 248 mg |
| Potassium, K | 291 mg |
| Sodium, Na | 403 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 27.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 80.1 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 10.0 ug |
| Retinol | 10.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.54 mg |
| Vitamin E, added | 0.00 mg |
| 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 | 1.6 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 | 0.03 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.28 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.51 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.94 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 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 |
| Cholesterol | 155 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, dark meat, drumstick, meat only, raw — USDA does not publish this profile for Chicken drumstick.
| Tryptophan | 0.22 g |
| Threonine | 0.92 g |
| Isoleucine | 0.93 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.73 g |
| Valine | 0.94 g |
| Arginine | 1.4 g |
| Histidine | 0.58 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.89 g |
| Proline | 0.78 g |
| Serine | 0.81 g |
FAQ
Is skinless rotisserie chicken healthier than skin-on?
Yes, removing the skin significantly reduces fat and calories. Skinless has about 6.76g fat per 100g versus 15-20g for skin-on, while protein remains similar.
How do I reheat rotisserie chicken without drying it out?
Place pieces in a baking dish with a splash of broth or water, cover tightly with foil, and heat at 325°F (165°C) for 15-20 minutes until just warmed through.
Can I freeze leftover rotisserie chicken?
Absolutely. Remove from bone, store in airtight containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
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 1.72 kcal/g · 64% calories from protein · 0.0 g fiber · 0.0 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: 1.38 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.