Chicken leg, drumstick and thigh, grilled with sauce, skin eaten
Common food
Photo: Wikipedia
This is a succulent, savory cut of chicken, combining the juicy drumstick and flavorful thigh, grilled to a smoky finish with a savory sauce and the skin left on for extra richness. The skin crisps up beautifully, providing a delightful textural contrast to the tender, moist meat underneath. It's a protein-packed option with a moderate calorie count, offering a satisfying balance of flavor and nutrition.
Calorie split: 35% protein · 14% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People adore this cut for its unbeatable combination of juicy, flavorful dark meat and the crispy, savory skin that holds onto the smoky, grilled sauce. It's a versatile comfort food that feels indulgent yet is simple enough for a weeknight dinner or a weekend barbecue.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the saturated fat and calorie content, which may be a concern for those monitoring heart health or calorie intake. The grilling process and sauce can also add considerable sodium. To counteract this, practice portion control by enjoying one drumstick or thigh, and pair it with a large, fiber-rich vegetable salad or steamed greens to balance the meal and manage sodium intake.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Rich in essential B vitamins like niacin and B6 for energy metabolism
- Provides important minerals like selenium and phosphorus
- The skin adds flavorful fats that aid in the absorption of fat-soluble vitamins
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat chicken like drumsticks and thighs contains about 25% more iron and nearly double the zinc compared to white meat breast, making it a more mineral-dense choice.
Full nutrition (USDA data · scales with serving)
| Water | 60.4 g |
| Energy | 220 kcal |
| Protein | 18.6 g |
| Total lipid (fat) | 12.3 g |
| Carbohydrate, by difference | 7.3 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 5.9 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 240 mg |
| Sodium, Na | 578 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 20.8 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 4.6 mg |
| Vitamin B-6 | 0.33 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 55.0 mg |
| Vitamin B-12 | 0.33 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 24.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 812 ug |
| Lutein + zeaxanthin | 27.0 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 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 | 0.06 g |
| SFA 16:0 | 2.4 g |
| SFA 18:0 | 0.60 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 16:1 | 0.64 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.01 g |
| Fatty acids, total polyunsaturated | 2.9 g |
| PUFA 18:2 | 2.5 g |
| PUFA 18:3 | 0.18 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 | 105 mg |
Amino acid profile (per 100g)
Estimated from Chicken, broilers or fryers, leg, meat only, cooked, fried — USDA does not publish this profile for Chicken leg.
| Tryptophan | 0.33 g |
| Threonine | 1.2 g |
| Isoleucine | 1.5 g |
| Leucine | 2.1 g |
| Lysine | 2.4 g |
| Methionine | 0.78 g |
| Cystine | 0.36 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.96 g |
| Valine | 1.4 g |
| Arginine | 1.7 g |
| Histidine | 0.88 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 0.98 g |
FAQ
Is the skin really the unhealthiest part?
The skin is where most of the fat and calories are concentrated. Removing it before eating can reduce the calorie and saturated fat content by about 30-50%, depending on the cut and preparation.
How does grilling affect the nutrition compared to frying?
Grilling allows excess fat to drip away from the meat, generally resulting in a lower fat content than pan-frying or deep-frying. However, high-heat grilling can create compounds like HCAs; marinating the chicken beforehand can help reduce their formation.
Is this a good option for a low-carb diet?
Yes, the chicken itself is virtually carb-free. The total carb count (7.28g per 100g) comes almost entirely from the sauce, so choosing a low-sugar sauce or using less can make it very keto-friendly.
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 2.20 kcal/g · 34% calories from protein · 0.2 g fiber · 5.9 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: 2.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.