🍗 Rotisserie Chicken Protein Calculator
Find out exactly how much protein is in a whole rotisserie chicken — by piece, by serving, or by weight
| Part | Avg Weight | Edible Meat | Protein (w/ skin) | Protein (no skin) | Calories |
|---|---|---|---|---|---|
| Whole Chicken | 2 lbs / 907g | ~50% | ~110g | ~117g | ~900 kcal |
| Breast (1 half) | 6.1 oz / 174g | ~85% | 53g | 58g | 284 kcal |
| Thigh (1) | 3.8 oz / 109g | ~72% | 28g | 29g | 218 kcal |
| Drumstick (1) | 2.6 oz / 73g | ~67% | 19g | 20g | 149 kcal |
| Wing (1) | 1.6 oz / 45g | ~49% | 11g | 11g | 99 kcal |
| Back / Carcass | ~5 oz / 142g | ~30% | ~15g | ~16g | ~150 kcal |
| Serving Size | Weight | Protein (Mixed) | Protein (White) | Protein (Dark) |
|---|---|---|---|---|
| 1 oz | 28g | ~7g | ~8g | ~6.5g |
| 2 oz | 57g | ~14g | ~16g | ~13g |
| 3 oz (standard) | 85g | ~21g | ~24g | ~19g |
| 4 oz | 113g | ~28g | ~32g | ~26g |
| 6 oz | 170g | ~43g | ~48g | ~39g |
| 8 oz (half breast) | 227g | ~57g | ~64g | ~52g |
| 100g | 100g | ~25g | ~28g | ~22.5g |
| 200g | 200g | ~50g | ~56g | ~45g |
| Metric | White Meat (Breast) | Dark Meat (Thigh/Drum) | With Skin |
|---|---|---|---|
| Protein per 100g | 28g | 22.5g | −1 to 2g |
| Fat per 100g | 7g | 13g | +4–6g |
| Calories per 100g | 165 kcal | 205 kcal | +30–50 kcal |
| Protein % of calories | 68% | 44% | Lower |
| Share of whole chicken | ~48% | ~42% | ~10% (skin) |
Rotisserie chicken cooks on a turning spit that stands right beside the heat source. You work with electric or gas heat, that allows you to turn it at very high heat, or you choose the old style with hand-turned spit or motor rotisserie. A meat thermometer and a bit of marinade help the whole thing go more smoothly.
Honestly, cooking Rotisserie Chicken at home is not as hard as it sounds. Simple spice rub with roasting in the oven or rotisserie attachment gives juicy, golden-brown results that match anything from the store. Here where it gets fun: salt, butter, patience and charcoal fire can turn average chicken into truly crisp and juicy food.
How to Cook, Buy and Use Rotisserie Chicken
Many folks cook between 325 and 400 degrees. If you heat too much, the inside dries before the skin becomes good and crisp. Too low around 300 degrees, and you end with rubbery skin.
The goal for the process is around 155 degrees inside. Here the meat thermometer truly proves its value in the kitchen.
Buying Rotisserie Chicken in store is really handy, no one argues that. The Costco price stays at 4.99 dollars since 2009, which is surprisingly cheap. At Whole Foods you find some good options, that do not cost a lot.
In Walmart one can take whole Rotisserie Chicken weighing more than 2 pounds. Wegmans and Walmart offer solids, if you live hear. Almost all big stores will sell whole Rotisserie Chicken for around six dollars.
Here the surprise: Rotisserie Chicken commonly is cheaper than raw. It cooks on a spit instead of in oil, so it makes lean Protein. A three-ounce serving gives around 19 grams of Protein, which is a good amount.
Standard part is between 3 and 4 ounces, size of a playing card. Even so, store-bought rotisserie chickens commonly carry added salt and sugar, so they have more sodium than home roasted chicken.
The leftovers have endless uses. Shred it and mix with barbecue sauce for pulled chicken sandwiches. It works well in soups, tacos, salads or wraps.
Offer a dip with shredded chicken, spinach, cheese and artichokes. Do not forget the bones, cook them for broth in soup or chicken pot pie.
Here is a one-pot recipe, inspired by Greek avgolemono, but with gnocchi instead of rice. Cook the shredded chicken with broth, lemon zest and ready gnocchi, then thicken by means of beaten egg. Everything cooks in around 20 minutes.
The bones create wonderful pho-broth, if you cook them with burned onion, ginger, cinnamon, star anise andkey.
Leave the chicken cool then freeze. It is quite soft, so shred it by means of hands. Cut it down the center to help it cool more quickly.
