Diet kebab: healthy can be tasty

What parts to take for shish kebab

Much depends on what part of the chicken the dish is prepared from: it is better to decide on this right away so as not to regret a bad culinary experience.

To prepare soft and juicy kebab, it is best to use thighs. Wings and drumsticks also turn out well over the fire, but you should watch them especially carefully: these parts are easily overcooked to dryness.

The best parts of chicken for barbecue are the thighs.

To be more precise, for cooking on the grill they take not chicken, but chickens. Old poultry is not suitable for these purposes, as it is poorly heat treated and remains tough for a long time.

When purchasing, you should give preference to chilled rather than frozen carcasses. The meat should have a pale pink color, with small whitish fat streaks. The skin on good chicken is clean, without sliminess. The smell should be specific, meaty, without suspicious notes of staleness.

When purchasing, be sure to check the expiration date of the product. It wouldn’t hurt to remember the name of the manufacturing factory so that next time you know whether it’s worth buying meat sold under this brand.

Calorie content of shish kebab from different types of meat

Pork shish kebab

Let's start with the most popular option and consider the calorie content of kebab made from pork. This is tender meat with a high protein content compared to lamb. Also, this type of meat is easier and faster absorbed by the body than beef. The calorie content in classic pork kebab depends on the selected part:

• from the neck - at least 340 kcal per 100 g;
• from shoulder and ham – 260 kcal;
• from the sternum – 180 kcal.

The calorie content of lean pork kebab is the least, but the marinade itself adds extra calories. The least high-calorie option is obtained with a marinade made with lemon or tomato juice, and the method of marinating in beer or mayonnaise will increase the calorie content by 10-15%.

Calorie content of lamb shish kebab

Shish kebab made from lamb is a traditional dish of Central Asian and Caucasian cuisines. Lamb is very common in these regions. The meat is aromatic, satisfying and can be stored for a long time even without refrigeration. At the same time, lamb contains a lot of fat, but it is distinguished by a high content of zinc, calcium, various vitamins and biotin.

The calorie content of a lamb dish per 100 g depends on the selected parts of the meat. Tenderloin has less fat, and the neck has more calories:

• lamb leg kebab – 320 kcal;
• from the scapular part - 280 kcal;
• from loin – 220-250 kcal;
• from the collar – 230 kcal.

Calorie content of veal kebab

Beef is more tough than pork, so shish kebab is rarely prepared from it. Tender and juicy veal is used more often, but these two types of meat are similar in calories. Both are good sources of iron, so they eat up hemoglobin well. On average, beef kebab contains 240-270 kcal per 100 grams.

Is it possible for nursing mothers

When asked whether nursing mothers can eat chicken kebab, we answer in the affirmative. But with some reservations. To begin with, you should eat no more than 100 g of the product to check how the body reacts to it. If everything is in order with the digestion of mother and child, then you can increase the portion.

Shish kebab with vegetables in small quantities does not harm mother and baby

It is advisable to supplement the dish with stewed vegetables, the consumption of which will facilitate the functioning of the digestive system. And, of course, you will have to do without mayonnaise and ketchup.

The composition of the marinade for barbecue is also important: if it contains vinegar, wine or mayonnaise, you should not treat it to a nursing mother. It is better to choose neutral ingredients for soaking, such as kefir and a little refined oil. Can be soaked in mineral water. If the child is not allergic to citrus fruits, it is permissible to add a couple of drops of lemon juice.

Breastfeeding women are allowed to eat kebab 3-4 months after giving birth.

Carcass cutting

In order for the chicken to cook evenly on the grill, it must be cut correctly.

It’s easy to cut chicken for shish kebab, following the following algorithm:

1. Place the carcass on its back, cut the front part from the belly to the neck with a knife.
2. Separate the two halves of the carcass from the ridge using a large knife. With its help, the ribs are separated from the spine.
3. Taking one half of the chicken, separate the wing from it. First, the thinnest part of the wing is cut off along the joint, then the middle part and, finally, the base of the wing along with part of the carcass.
4. Cut the breast into 3 parts.
5. Separate the thigh from the drumstick by cutting along the joint.

The same actions are carried out with the second half of the carcass.

Whole cooking

To avoid the hassle of cutting into pieces, you can grill the whole chicken on the grill. It is enough to cut it from the neck to the lower abdomen without cutting out the spine. The carcass should simply be “opened”; you don’t even have to cut off the wings and legs.

Ingredients:

• broiler chicken carcass – 1 pc.;
• kefir – 200 g;
• soy sauce – 75 g;
• mustard beans – 50 g;
• pepper, salt - to taste.

The whole butchered carcass should look like this for cooking:

Cooking method:

1. Cut the carcass along the belly, rinse. Dry with a paper towel.
2. Mix kefir, sauce and spices in one container. Coat the chicken with the resulting mixture.
3. Place the carcass in the refrigerator for 3-5 hours.
4. Place the meat on the grill and bake for 20 minutes on each side.

It is important to ensure that the coals are pink and provide sufficient heat, but that no flames appear.

BBQ chicken

Barbecue lovers cook chicken in all sorts of ways: on skewers in the oven, in an electric barbecue maker, and on skewers. The recipe for delicious grilled barbecue chicken is no less popular.

Ingredients:

• chicken carcass – 1 pc.;
• hot water – 1 l;
• Barbecue sauce – 150 ml;
• salt - according to taste preferences.

Cooking method:

How to marinate chicken for barbecue

1. Divide the chicken carcass into portions.
2. Pour water into a saucepan and dissolve salt. It will take approximately 50 g per liter. Add seasonings if desired.
3. When the brine has cooled, send the pieces of meat there and remove the container for 5-8 hours so that they have time to marinate well.
4. Before cooking, remove the chicken from the marinade and dry it with a towel.
5. Dip the pieces one at a time in the barbecue sauce and place on the grill.
6. 5 minutes will be enough for the chicken to cook on a hot grill.

Transfer the finished chicken pieces to a dish lined with napkins to remove excess fat.

Note! How long to fry meat on coals depends on the size of the pieces. Usually the average figure is 25-35 minutes.

Chicken breast fillet shashlik

Chicken fillet is less fatty than other parts, but it is also juicy and soft. It is important not to overcook the meat on the grill.

Ingredients

1. 500 g chicken fillet
2. 5 tbsp. l. ketchup
3. 1 large onion
4. ½ tsp. salt
5. ½ tsp. spices for barbecue

Preparation

Wash the chilled or thawed chicken breast, trim off all excess (films, cartilage) and dry.

Cut the fillets into small pieces, not too thin so they don't dry out on the grill.

Place the meat on a plate or cutting board, salt and sprinkle with spices to taste.

Transfer the chicken pieces to a container or pan. Peel the onions, cut into strips or quarter rings. Remember the vegetable and add it to the chicken.

Add ketchup to the container - you can take any ketchup, hotter or milder, with pieces of vegetables or herbs.

Mix everything thoroughly and send the container to a cool place. Marinate the chicken for at least a couple of hours, but you can leave it overnight.

Place the marinated chicken on the grill and grill over coals for 6-8 minutes on each side. It is important not to dry out the meat.

Serve the meat hot, with sauce, herbs and vegetables. You can also serve vegetable salad and pita bread with the chicken. Bon appetit!

Chicken on the grill

It’s not difficult to make chicken kebab on the grill so that it turns out tender. The main thing is to choose the right marinade. One of the simplest “quickly” options is made with vinegar.

Ingredients:

• portioned chicken pieces (chicken fillet will also work) – 1 kg;
• onions – 2 pcs.;
• table vinegar – 60 ml;
• vegetable oil – 30 ml;
• pepper mixture – 20 g;
• salt - to taste.

Cooking method:

1. Wash the meat and allow excess moisture to drain. Place the pieces in a deep saucepan.
2. Peel the onion and cut into half rings. Send him to the meat.
3. Pour vinegar and oil into the pan, add spices. Mix everything with your hands, squeezing slightly.
4. Cover the meat with a plate of suitable diameter and place a jar of water on top. Send the pan with pressure to the refrigerator for 5 hours.
5. Fry the meat on the grill for 30-35 minutes.

Chicken meat fries quickly on the grill

Important! When cooking, do not leave the fire for a long time. Periodically appearing tongues of flame can scorch the surface of the thighs. It is worth stocking up on a bottle of water in advance, which you need to lightly sprinkle on the fire when it appears.

Chicken kebab with mustard and soy sauce

The dish with mustard and soy sauce turns out unusually tender and soft. Use both hot and mild mustard. When marinating meat, keep in mind that soy sauce is quite salty and, in principle, you can completely do without additional salt.

Ingredients

1. Chicken meat – 600 g
2. Salt - to taste
3. Spices - to taste
4. Onions – 1 pc.
5. Mustard – 1.5 tbsp. l.
6. Soy sauce – 3 tbsp. l.

Preparation

Wash the chicken meat and remove all excess. You can take boneless thighs or chicken fillet. Place half the chicken in a container or bowl and sprinkle with spices.

Add mustard (half). You can increase or decrease the amount to taste. Also add soy sauce.

Cut the onion into thin strips or half rings, remember in your hands and place on top of the chicken.

Cover the onion with the remaining meat, sprinkle it with spices and grease with mustard. Mix everything and cover with a lid. Leave to marinate for at least a couple of hours.

You can fry the chicken on the grill. Place it over the coals and fry for 10 minutes on one side - depending on the heat of the coals.

Fry on the other side until fully cooked, perhaps 5 minutes.

Serve the kebab immediately after grilling, before it cools down. Be sure to serve the meat with sauce, fresh herbs, and vegetables. Bon appetit!

The most delicious kebab on skewers

The softest and juiciest chicken kebab can be obtained by soaking pieces of poultry in kefir marinade. The fermented milk product makes the meat juicy, and seasonings add piquancy. The aroma from such a dish is divine, and the taste is even better.

Ingredients:

• chicken meat – 2 kg;
• barbecue seasoning – 50 g;
• onions – 5 pcs.;
• kefir – 300 g;
• lemon – 1 pc.;
• salt - according to taste preferences.

Cooking method:

1. Peel the onion and chop into rings.
2. Place the meat in a marinating container and pour kefir over it.
3. Squeeze lemon juice directly into the meat and add spices.
4. Mix the ingredients well with your hands and add onion rings to them. Stir again.
5. Leave the meat to marinate for 1 to 6 hours.

Thread the prepared chicken onto skewers and place on the grill. After 30 minutes you can enjoy a barbecue.

Chicken kebab with mayonnaise and chili sauce

Mayonnaise is suitable for any fat content. You can use both store-bought and homemade products - with additives and the form of spices, herbs, garlic, lemon juice, mustard. Chicken meat can be taken on the bone or without it, for example, fillet.

Ingredients

1. Chicken meat – 400 g
2. Onions – 1 pc.
3. Mayonnaise – 30 ml
4. Chili ketchup – 20 ml
5. Salt - to taste
6. Spices - to taste

Preparation

Peel the onions, cut into strips or half rings, crush with your hands and place in a container (bowl).

Place the chicken pieces on top of the onion in one layer, add salt and sprinkle with spices to taste.

Top with mayonnaise and chili sauce.

Place more chicken pieces on top, also add some salt, sprinkle with spices, and brush with mayonnaise and sauce. Then stir everything together. Thanks to such manipulations, the chicken pieces will marinate evenly. Leave the container in a cool place for several hours or a day.

Place chicken pieces on a grill over hot coals. Fry for about 10 minutes on one side.

Fry on the other side for about 5 minutes. Be guided by the degree of heat of the coals and the height of the grate.

Transfer the finished meat to plates and serve immediately, because kebab tastes best when it’s hot. Be sure to serve sauces, herbs, and vegetables with the meat. Bon appetit!

Quick recipe

When time is in a hurry and hunger makes itself felt, the best solution is a quick chicken kebab recipe.

Ingredients:

• chicken legs – 8 pcs.;
• mayonnaise – 200 ml;
• onions – 2 pcs.;
• salt, spices - to taste.

Cooking method:

1. Place the washed and dried legs in an enamel pan.
2. Add mayonnaise and spices, salt.
3. Squeeze lemon juice into the pan.
4. Cut the peeled onion into large half rings and add to the other ingredients.
5. Leave the kebab to marinate for 30-60 minutes.
6. Place the meat on the coals on a grill or skewers and bake until done. This will take about 25 minutes).

Chicken kebab on skewers cooks very quickly

Serve delicious kebab with herbs and fresh vegetables.

Top low-calorie recipes

There are many options for dietary kebab: chicken, turkey, beef, fish, etc. To ensure that the dish does not slow down the weight loss process, you need to select low-calorie ingredients. If you follow the cooking rules, the product will be juicy and tasty. The popular and original recipes described below will help you make the perfect dietary kebab.

From the breast

This is a universal recipe for dietary chicken kebab that allows you to experiment with taste. You can choose any of the presented marinade options.

Recipe:

1. Cut 1 kg of breast into portions.
2. Take 500 g of onion, cut half into rings, and grind the other half.
3. Alternate a layer of meat, onion rings, grated vegetables, chopped herbs, and spices in a deep container.
4. Separately, prepare a marinade of your choice: mineral water with lemon juice, dry white wine, tomato slices or tomato juice, natural yogurt or kefir. Stir, add salt, pour over ingredients, refrigerate for 24 hours.
5. Grill the breast shish kebab on the grill, in foil on coals or on skewers, periodically turning it over and brushing it with marinade.

Diet meat with smoky flavor is ready!

Chicken on the grill

This is an original way to prepare dietary chicken for a picnic. The recipe uses a minimum of ingredients, but they complement each other perfectly, so the dish is always delicious.

Step by step recipe:

1. Prepare chicken fillet and kiwi in approximately equal quantities.
2. Cut the meat into medium pieces, and the peeled fruit into circles.
3. Alternate layers of chicken and kiwi in a deep container. Drizzle each layer with soy sauce.
4. Marinate in a cool place for half an hour.
5. Fry the meat on each side, periodically pouring marinade.

Serve chicken kebab on the grill with sauce.

Chicken legs in mustard sauce

This recipe produces delicious meat with a spicy, spicy flavor.

Attention! The meat in chicken legs is denser than in the breast, so the marinating time is extended. It is better to leave it in the refrigerator for 24 hours so that it is completely saturated with the mixture.

Cooking steps:

1. Cut off the skin, fats, films, tendons from the legs (10-12 pieces).
2. Separately, mix 2-3 tablespoons of mustard, salt, spices, 220 ml of low-fat kefir or natural yogurt.
3. Pour the marinade over the meat, stirring until each piece is coated with the mixture.
4. Leave in the cold for 2 hours or more.
5. Fry over coals.

Chicken legs can be fried until a dark brown crust appears.

Chicken hearts with eggplants

Shish kebab made from chicken hearts and eggplants is tasty and satisfying.

Recipe:

1. Cut 500 g of eggplant into pieces, immerse them in boiling water for 2 minutes in a strainer, and then rinse with cold water.
2. Rub the vegetable and offal with salt and spices.
3. Thread the heart and eggplant onto skewers one by one.
4. Separately, prepare marina from ½ glass of dry white wine and the juice of 1 lemon.
5. Fry the ingredients on the grill, periodically turning and brushing them with marinade.

If you want to get a richer taste, then pour the marinade over the hearts and leave for half an hour or more.

Spicy chicken breast

If you love Japanese cuisine, then this simple recipe will definitely suit your taste.

Recipe:

1. Trim the skin and fat from the meat (if any) and cut into pieces.
2. Mix 10 g wasabi, spices, 50 g soy sauce. 1 tbsp. l. sour cream. Stir, pour the mixture over the meat so that every piece is covered.
3. Place the future kebab in the refrigerator for half an hour.
4. Grill on the grill until done.

Serve the meat sprinkled with sesame seeds.

Turkey and vegetables

In this recipe, meat and vegetables can be alternated or cooked separately and served on one dish. The set of additional components can be changed.

Recipe:

1. Cut 1 kg turkey into pieces.
2. Stir in 1 cup apple cider vinegar, 3 crushed garlic cloves, ground ginger, and black pepper.
3. Sprinkle the meat with soy sauce, pour in the marinade, and refrigerate.
4. Cut the zucchini, paprika, onion and potatoes into small slices. Salt, pepper, sprinkle with olive oil.
5. Marinate the turkey for 2-3 hours and the vegetables for 30 minutes.
6. Thread the ingredients onto skewers or cook like a barbecue, placing them on the grill.

The result is a very tasty kebab, which is difficult to distinguish from the non-dietary version.

From fish

This is a simple and quick version of dietary kebabs that will not leave anyone indifferent.

Cooking steps:

1. This recipe uses 1.5-2 kg of cod. If desired, this fish can be replaced with another low-calorie option. Peel the product and cut into pieces.
2. Mix 2 tbsp in a blender. l. olive oil, 3 tbsp. l. yogurt, 1.5–2 tbsp. l. tomato paste, 1 tbsp. l. ground paprika, 5-8 cloves of garlic, 10 g ginger, spices.
3. Pour the mixture over the fish and leave for 30-60 minutes.
4. Grill on the grill until done.

The fish is marinated quickly, 20-30 minutes is enough. To preserve its structure, it is better to cook on a wire rack; it is advisable to wrap the pieces in foil .

Beef with mustard

For beef kebab, tenderloin is more suitable, as it contains a minimum amount of calories.

Step by step recipe:

1. Cut 1 kg of beef into cubes.
2. Chop 2 onions into rings.
3. Mix 4 tbsp. l. grain mustard, 1 glass of mineral water, juice of 1 lemon, salt, spices.
4. Combine all ingredients and marinate overnight under pressure.
5. Place the pieces on skewers, alternating meat with onions.
6. Fry on the grill, pouring marinade over it.

This is a classic version of shish kebab, in which the taste of meat is best revealed.

Pork on a bed of vegetables

Those who are losing weight can sometimes treat themselves to lean pork kebab. This recipe uses pork tenderloin.

Cooking instructions:

1. Cut 1 kg of pork into large flat pieces.
2. Cut 4 onions and 5 tomatoes into slices.
3. Mix 500 ml of natural yoghurt, lemon juice, a pinch of salt and pepper.
4. Place the ingredients in a deep bowl, pour in the marinade, stir, and leave for 2 hours or more.
5. Place the onions and tomatoes on the grill, and then the meat.

The result is a delicate, aromatic kebab.

Rabbit with onions

This is the most dietary version of kebab, which is based on rabbit meat.

Step by step recipe:

1. Cut into pieces and beat 1 kg of rabbit meat.
2. Cut the onion into rings.
3. Mix 300 g low-fat yogurt, 2 tbsp. l. mustard, lemon juice, spices.
4. Mix all ingredients and fry on the grill. Periodically turn the pieces over and brush with marinade.

Fragrant and tender rabbit meat can be served with grilled vegetables.

Diet marinade

Chef Ilya Lazerson believes that vinegar not only does not improve the taste of kebab, but also makes it less pronounced. He advises choosing less aggressive components for the marinade. Ladies on a diet exclude mayonnaise from the list of suitable ingredients, nursing mothers exclude wine. But there is a way to cook barbecue that can satisfy everyone.

Ingredients:

• chicken meat – 2 kg;
• sparkling water – 1 l;
• onions – 3 pcs.;
• vegetable oil – 25 ml;
• salt, seasonings - to taste.

Cooking method:

1. Rinse the meat, if necessary, cut into smaller pieces suitable for frying on skewers.
2. Peel the onion, chop into rings, place in a container with the meat.
3. Sprinkle the future kebab with spices and add oil. Mix.
4. Add water to other ingredients. Send the meat to marinate in the refrigerator for 5-6 hours, then fry on skewers.

Important! If the coals “do not give off” heat, smoldering slightly, they can be lit by waving a cardboard or other flat, light object over the grill. Before doing this, it is important not to forget to put the meat aside so that flying ash does not settle on it.

Is it possible to eat meat, fish and vegetables cooked on the grill on a diet and when losing weight?

Meat, fish and vegetable dishes on the grill can be consumed by those losing weight, subject to certain conditions. Almost any meat can be used, the main thing is to choose a lean part of the carcass and know its calorie content. Before cooking, remove the skin and fat from the product.

This is interesting! During barbecue cooking, excess fat comes out of the meat. Then the calorie content of the dish is reduced even more.

Marinade can also reduce calories and make the meat more juicy. It is also important to take fresh meat, it contains many useful substances. Frozen loses most of the vitamins and minerals.

Seafood and vegetables cooked on the grill fit perfectly into a healthy nutrition system. Fish is also suitable for preparing dietary barbecue. To prevent it from losing excess moisture, it is wrapped in foil. Kebabs are prepared from seafood, resulting in an exquisite, tasty and healthy dish. Vegetable slices can be combined with meat or cooked separately.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet

Chicken kebab in tomato

A tomato paste marinade with a pleasant acidity can significantly improve the taste of the finished dish. It is not difficult to prepare; even a beginner can cope with this task.

Ingredients:

• chicken drumsticks – 6 pcs.;
• mustard – 30 g;
• tomato paste – 150 g;
• boiled water – 100 ml;
• spices, salt, dried herbs - to taste.

Tomato paste in marinade improves the taste of chicken meat

Cooking method:

• Place the pieces of meat in a deep container. Season with salt, sprinkle with dried herbs and salt.
• Add mustard to the meat.
• Dilute tomato paste in warm water. Pour the solution into a container.
• After mixing the ingredients, leave the meat with the marinade for 6-7 hours in a cool place.
• Place the chicken on the grill and fry over coals for 30 minutes. Before the end of frying, you can grease the drumsticks with the remaining marinade so that an appetizing crust is baked on them.

Serve as a separate dish or as an addition to a side dish of cereals or pasta.

Shish kebab of chicken thighs with onion and lemon

You can do without various liquids, for example, without kefir, oil, mineral water or soy sauce. It is quite possible to marinate such meat on the go, using not a pan or a bowl, but, for example, a plastic bag.

Ingredients

1. Chicken thigh – 6 pcs.
2. Onion – 2 pcs.
3. Lemon – ½ pc.
4. Salt - to taste
5. Spices - to taste

Preparation

You can skin the thighs if you wish. They also need to be washed and all unnecessary things removed, such as pieces of cartilage and excess fat.

Place the thighs in a deep bowl and add salt and sprinkle with spices. You can use regular ground black pepper.

Peel the onion, cut into thin strips or half rings. Gently press it with your hands directly over the bowl to add the onion juice to the meat. Place the onion on your thighs as well.

Wash the lemon and cut into thin slices. Squeeze the juice into a bowl and add the lemon there.

Mix everything and cover the bowl with film (lid). Leave to marinate for at least a couple of hours.

Grill the thighs on a grill over hot coals for approximately 10-12 minutes on each side. To make sure that the meat is not raw, make a cut with a knife right down to the bone.

Serve the chicken kebab hot immediately after frying. Be sure to serve the meat with the same attributes - herbs, vegetables, sauce.

Iranian chicken

One of the best chicken recipes, which is not very common, and therefore is of some interest to experienced gourmets. It will also be of no less interest to culinary beginners.

Ingredients:

• chicken meat – 1 kg;
• orange (for zesting) – 1 pc.;
• garlic cloves – 4 pcs.;
• lemon – 2 pcs.;
• onion – 1 pc.;
• saffron infusion – 30 ml;
• sour cream – 100 ml;
• vegetable oil – 30 ml;
• butter – 50 g;
• salt, peppercorns - to taste.

Cooking method:

1. Remove the zest from the orange using a grater. Place it in a mortar along with salt and pepper. Crush.
2. Peel the onion, cut into slices and pour into a blender bowl. Send peeled garlic, vegetable oil, part of the saffron infusion, squeezed lemon juice and sour cream there. Beat everything into a paste.
3. Coat the pieces of meat with the resulting mixture and place them in the refrigerator for 6-8 hours.
4. In a separate bowl, combine pieces of butter, saffron infusion and a little lemon juice.
5. Thread the chicken onto skewers and place on the grill. Lubricate with butter sauce every time you turn it over: the meat should not dry out.

An original sauce with citrus juice is prepared for Iranian chicken.

After 30 minutes of “torment” (the sauce dripping onto the coals will smoke heavily), you can enjoy a wonderful dish.

If the marinade is too sour, with the addition of vinegar or citrus juice, then there is no need to overexpose the meat in it.

Benefits of Grilled Chicken

Besides containing nutrients important to your health, rotisserie chicken has several benefits. It's inexpensive, convenient, and healthier than similar options like fried chicken.

Rotisserie chicken from the grocery store is made ahead of time, so it's super convenient. It's also inexpensive.

Because rotisserie chicken is cooked in the oven rather than deep-fried, it contains far fewer calories and fat than equally convenient options like fast food or diner fried chicken. Therefore, grilled chicken is a much healthier choice.

Plus, you can easily control your calorie, fat, and protein intake by choosing light or dark meat and choosing whether to eat skin or leave it out.

Summary:

Rotisserie chicken is inexpensive, convenient, and much healthier than some similar alternatives, such as fried chicken at fast food joints.