Chicken thigh, rotisserie, skin eaten
Common food
Photo: Wikipedia
A rotisserie chicken thigh, with its skin crisped and golden, offers a juicy, tender bite with a rich, savory flavor. The skin adds a satisfying crunch and a burst of rendered fat, making it a more indulgent cut than the breast. Nutritionally, it's a powerhouse of protein and healthy fats, with virtually no carbohydrates.
💚 Why it's loved
People adore the rotisserie thigh for its perfect balance of succulent meat and flavorful, crispy skin—a combination that feels both comforting and luxurious. Its versatility makes it a go-to for quick meals, from salads to tacos, embodying a universally beloved comfort food.
⚠️ Watch-outs & how to enjoy it better
The skin significantly increases the calorie and saturated fat content, which may be a concern for those monitoring fat intake. It can also be high in sodium depending on the seasoning used. To counteract, consider removing some skin before eating, pairing with fiber-rich vegetables, and choosing low-sodium seasoning blends when making it at home.
Key benefits
- Excellent source of high-quality protein (22.51g per 100g)
- Rich in monounsaturated fats, especially oleic acid
- Provides essential vitamins like B6 and B12
- Contains minerals such as selenium and phosphorus
- The skin is a source of collagen and gelatin
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The rotisserie method's constant rotation allows the chicken to self-baste in its own juices, which is why the thigh meat stays exceptionally moist compared to other cooking methods.
Full nutrition (scales with serving)
| Water | 61.4 g |
| Energy | 226 kcal |
| Protein | 22.5 g |
| Total lipid (fat) | 15.1 g |
| Carbohydrate, by difference | 0.12 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.12 g |
| Calcium, Ca | 16.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 255 mg |
| Sodium, Na | 335 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 22.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.7 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 62.9 mg |
| Vitamin B-12 | 0.47 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 20.0 ug |
| Retinol | 20.0 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) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 3.9 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 | 0.08 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 0.69 g |
| Fatty acids, total monounsaturated | 6.4 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.0 g |
| PUFA 18:2 | 1.9 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 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 | 127 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is rotisserie chicken thigh healthy?
It's a nutritious source of protein and healthy fats, but the skin adds calories and saturated fat. Enjoying it in moderation, perhaps with the skin removed, makes it a healthy part of a balanced diet.
How does rotisserie chicken thigh compare to breast?
Thigh meat has more fat and calories, making it richer and juicier, while breast is leaner with more protein per calorie. The thigh's higher fat content also means it's more forgiving and less likely to dry out during cooking.
Can I eat the skin?
Yes, the skin is edible and adds significant flavor and texture. It's the primary source of the extra fat and calories, so it's a matter of personal preference and dietary goals.