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Nutritional Profile of Rotisserie Chicken Thigh (Skin Not Eaten)

We got 39 nutritional values in our nutrition profile for Rotisserie Chicken Thigh (Skin Not Eaten).

Nutrient content compared to all foods

When comparing its nutrient content to all foods in our tool we find that it ranks moderately (Top 500) for 14 nutrients.

Most notable of them being

Nutrient content compared to foods in the same category

A comparison between its nutrient content to foods in the same category (Poultry Products) shows that it ranks notably well (Top 25) for one nutrient:

Additionally, a comparison to foods in the same category shows that it ranks high (Top 50) for three additional nutrients:

You can find these and more nutrient rankings below.

Table of Contents

Nutrient Content Of Rotisserie Chicken Thigh (Skin Not Eaten)

The nutrient content of food is mainly divided into macro- and micronutrients.

Below you'll first find a macronutrient profile that will give you a sense of how the measured macronutrients compare to each other.

Secondly you'll find a lipid (fat) profile that shows you the content of saturated, mono-, and polyunsaturated fatty acids.

After that you'll find our detailed nutrient profile with all measured nutrients.

Macronutrient profile of Rotisserie Chicken Thigh (Skin Not Eaten)

Macronutrients are mainly divided into carbohydrates (carbs), lipids (fats), and protein.

In our macronutrient profile we also include water as we think that it gives a more complete picture of how nutrient dense the food is.

Figure 1. Macronutrient profile of Rotisserie Chicken Thigh (Skin Not Eaten)

10.7%
24.1%
64.4%
Fats
Protein
Water

Percent of 100 grams of food. Values can differ from nutrient profile below due to rounding.

After the overview this macronutrient profile provided let's dive deeper and take a look at the lipid (fat) profile!

Lipid (fat) profile of Rotisserie Chicken Thigh (Skin Not Eaten)

Lipids (fats) are a major part of the macronutrients in your food.

Lipids (fats), are divided into saturated and unsaturated fats. The unsaturated fats are then in turn divided into mono-, and polyunsaturated fats.

Here's a lipid (fat) profile to give you a sense of how the content of each type of fat compare to each other.

Figure 2. Lipid (fat) profile of Rotisserie Chicken Thigh (Skin Not Eaten)

2.8%
4.7%
1.6%
Saturated
Mono
Poly

Percent of 100 grams of food. Values can differ from nutrient profile below due to rounding.

And now, let's look at the detailed nutrient profile!

Detailed nutrient profile of Rotisserie Chicken Thigh (Skin Not Eaten)

Below we list all the nutrients that we have a measurement for. This is where you can find out what micronutrients there are in your food.

All nutrients are grouped together according to their type. Click on a nutrient type to show the individual nutrients. You can find other foods that contain the same nutrient by clicking on it.

If you can't find a specific nutrient, we recommend you go to our complete list of nutrients or try searching for it.

Nutrient Profile: Rotisserie Chicken Thigh (Skin Not Eaten)

In food category: Poultry Products

Fatty Acids (4)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Fatty Acids, total monounsaturated
4.7 g
1.3 g
208
1003
Fatty Acids, total polyunsaturated
1.6 g
459.3 mg
311
1226
Fatty Acids, total saturated
2.8 g
788.1 mg
208
1257
Total Lipid (Fat)
10.7 g
3 g
168
720
Saturated Fats (4)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Lauric Acid (12:0)
1 mg
0.3 mg
66
709
Myristic Acid (14:0)
56 mg
15.9 mg
112
1094
Palmitic Acid (16:0)
2.2 g
629.4 mg
180
929
Stearic Acid (18:0)
483 mg
136.9 mg
280
1209
Monounsaturated Fats (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Oleic Acid (18:1)
3.9 g
1.1 g
197
1100
Palmitoleic Acid (16:1)
783 mg
222 mg
96
257
Paullinic Acid (20:1)
29 mg
8.2 mg
115
445
Polyunsaturated Fats (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Eicosatetraenoic Acid, ETA (20:4)
31 mg
8.8 mg
149
263
Linoleic Acid (18:2 n-6)
1.5 g
422.4 mg
278
1162
Linolenic Acid (18:3)
89 mg
25.2 mg
183
867
Protein (1)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Protein
24.1 g
6.8 g
142
265
Water-soluble Vitamins (8)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Folate, DFE
8 µg
2.3 µg
55
447
Folate, food
8 µg
2.3 µg
39
281
Folate, total
8 µg
2.3 µg
48
386
Niacin
5.4 mg
1.5 mg
309
676
Riboflavin
234 µg
66.3 µg
122
577
Thiamin
55 µg
15.6 µg
146
829
Vitamin B12
0.5 µg
0.1 µg
144
683
Vitamin B6
176 µg
49.9 µg
313
805
Fat-soluble Vitamins (3)per
100g
per
Oz
Rank
Cat.
Rank
Foods
alpha-Tocopherol
480 µg
136.1 µg
77
595
Retinol
13 µg
3.7 µg
91
468
Vitamin A, RAE
13 µg
3.7 µg
93
700
Minerals (9)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Calcium, Ca
13 mg
3.7 mg
44
537
Copper, Cu
84 µg
23.8 µg
117
765
Iron, Fe
970 µg
275 µg
169
825
Magnesium, Mg
21 mg
6 mg
20
332
Phosphorus, P
216 mg
61.2 mg
70
448
Potassium, K
262 mg
74.3 mg
88
636
Selenium, Se
23.1 µg
6.5 µg
154
460
Sodium, Na
335 mg
95 mg
174
814
Zinc, Zn
2 mg
567 µg
160
713
Other Micronutrients (2)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Cholesterol
128 mg
36.3 mg
52
253
Choline
68 mg
19.3 mg
137
481
Water (1)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Water
64.4 g
18.3 g
118
1215
Other (1)per
100g
per
Oz
Rank
Cat.
Rank
Foods
Kcal (Energy)
193 kcal
54.7 kcal
140
495
Figure 3. Nutritional profile of rotisserie chicken thigh (skin not eaten) with 39 nutrient values.

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Click on the image for more images (+ zoom), price, availability, user reviews, and more.

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Common Serving Sizes Of Rotisserie Chicken Thigh (Skin Not Eaten)

Here's some of the different portion/serving sizes to get a sense of the weight.

Amount / MeasurementWeight in GrWeight in Oz
1 Oz, Cooked28.4 g1.0 oz
1 Thigh70.0 g2.5 oz
1 Cup, Cooked, Diced135.0 g4.8 oz
Figure 4. Common serving sizes of rotisserie chicken thigh (skin not eaten)

77 Similar Poultry Products

Explore the nutrient content of similar poultry products below by clicking on their names.

Similar Poultry Products 1 - 50

Click on a food to explore all of the nutrients it contains.

Chicken ThighsNo of
Nutrients
(Coated, Skin / Coating Eaten)
55
(Coated, Skin / Coating Not Eaten)
50
(Skin Eaten, From Pre-Cooked)
41
(Skin Not Eaten, From Pre-Cooked)
39
(Coated, Coating Eaten, Prepared Skinless, Made With Unspecified Type Of Fat)
56
(Coated, Coating Not Eaten, Prepared Skinless, Made With Unspecified Type Of Fat)
49
(Coated, Made With Butter, Prepared Skinless, Coating Eaten)
57
(Coated, Made With Butter, Prepared Skinless, Coating Not Eaten)
51
(Coated, Made With Butter, Prepared With Skin, Skin/Coating Eaten)
57
(Coated, Made With Cooking Spray, Prepared Skinless, Coating Eaten)
56
(Coated, Made With Cooking Spray, Prepared Skinless, Coating Not Eaten)
50
(Coated, Made With Oil, Prepared Skinless, Coating Eaten)
56
(Coated, Made With Oil, Prepared Skinless, Coating Not Eaten)
49
(Coated, Made With Shortening, Prepared Skinless, Coating Eaten)
56
(Coated, Made With Shortening, Prepared Skinless, Coating Not Eaten)
49
(Coated, Made With Shortening, Prepared With Skin, Skin/Coating Eaten)
57
(Coated, Made With Shortening, Prepared With Skin, Skin/Coating Not Eaten)
49
(Coated, Made Without Fat, Prepared Skinless, Coating Eaten)
56
(Coated, Made Without Fat, Prepared Skinless, Coating Not Eaten)
49
(Coated, Prepared Skinless, Made With Fat, Unspecified If Coating Eaten)
56
(Coated, Prepared Skinless, Made Without Fat, Unspecified If Coating Eaten)
56
(Coated, Prepared With Skin, Made With Fat, Unspecified If Skin/Coating Eaten)
56
(Coated, Prepared With Skin, Made With Oil, Skin/Coating Eaten)
56
(Coated, Prepared With Skin, Made With Oil, Skin/Coating Not Eaten)
49
(Coated, Prepared With Skin, Made Without Fat, Unspecified If Skin/Coating Eaten)
56
(Coated, Prepared With Skin, Skin/Coating Eaten, Made With Cooking Spray)
56
(Coated, Prepared With Skin, Skin/Coating Eaten, Made With Unspecified Type Of Fat)
56
(Coated, Prepared With Skin, Skin/Coating Eaten, Made Without Fat)
56
(Coated, Prepared With Skin, Skin/Coating Not Eaten, Made With Butter)
51
(Coated, Prepared With Skin, Skin/Coating Not Eaten, Made With Cooking Spray)
50
(Coated, Prepared With Skin, Skin/Coating Not Eaten, Made With Unspecified Type Of Fat)
49
(Coated, Prepared With Skin, Skin/Coating Not Eaten, Made Without Fat)
49
51
(Skin Not Eaten, From Raw)
50
(With Added Solution, Dark Meat, Meat & Skin)
101
(With Added Solution, Dark Meat, Meat Only)
95
(Skin Eaten, Grilled With Sauce)
57
(Skin Eaten, Grilled Without Sauce)
51
(Skin Eaten, Unspecified Cooking Method)
41
(Skin Not Eaten, Grilled With Sauce)
57
(Skin Not Eaten, Grilled Without Sauce)
50
(Skin Not Eaten, Unspecified Cooking Method)
39
(Unspecified If Skin Eaten, Unspecified Cooking Method)
51
(Coated, From Raw, Prepared Skinless, Coating Eaten)
55
(Coated, Skin / Coating Eaten, From Pre-Cooked)
55
(Coated, Skin / Coating Eaten, From Raw)
55
(Coated, Skin / Coating Eaten, From Restaurant)
54
(Coated, Skin / Coating Not Eaten, From Pre-Cooked)
50
(Coated, Skin / Coating Not Eaten, From Raw)
50
(Coated, Skin / Coating Not Eaten, From Restaurant)
54
Figure 5. Similar poultry products 1 to 50.

Similar Poultry Products 51 - 77

Click on a food to explore all of the nutrients it contains.

Chicken ThighsNo of
Nutrients
(Made With Fat, No Coating, Unspecified If Skin Eaten)
49
(Made With Shortening, No Coating, Skin Eaten)
50
(Made With Shortening, No Coating, Skin Not Eaten)
49
(Made Without Fat, No Coating, Unspecified If Skin Eaten)
49
(No Coating, Skin Eaten, Made With Butter)
52
(No Coating, Skin Eaten, Made With Cooking Spray)
50
(No Coating, Skin Eaten, Made With Oil)
50
(No Coating, Skin Eaten, Made With Unspecified Type Of Fat)
50
(No Coating, Skin Eaten, Made Without Fat)
50
(No Coating, Skin Not Eaten, Made With Butter)
51
(No Coating, Skin Not Eaten, Made With Cooking Spray)
50
(No Coating, Skin Not Eaten, Made With Oil)
49
(No Coating, Skin Not Eaten, Made With Unspecified Type Of Fat)
49
(No Coating, Skin Not Eaten, Made Without Fat)
49
(With Added Solution, Dark Meat, Meat & Skin)
104
(With Added Solution, Dark Meat, Meat Only)
96
(With Added Solution, Dark Meat, Meat & Skin)
91
(With Added Solution, Dark Meat, Meat Only)
104
52
51
(Unspecified If Skin Eaten)
51
41
51
(Skin Not Eaten)
50
51
(Skin Not Eaten)
49
(Unspecified If Skin Eaten)
46
Figure 6. Similar poultry products 51 to 77.

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