Getting Chicken Right: Safe & Juicy Every Time
Ever cut into a piece of chicken, only to find it still pink inside? Or maybe you’ve cooked it for “a little longer just to be safe,” only to end up with dry, rubbery meat?
Cooking chicken to the right temperature is crucial; not just for safety but also for flavour and texture. Get it wrong, and you either risk food poisoning or suffer through a dry, overcooked meal.
So, what temperature is chicken cooked to be both safe and delicious? Let’s break it down.
The Magic Number: What Temperature is Chicken Cooked?
The safe internal temperature for chicken is:
75°C (165°F)
✔ At 75°C, bacteria like Salmonella and Campylobacter are killed, making the chicken safe to eat.
✔ This applies to all parts of the chicken, whether breast, thigh, wings, or a whole roast chicken.
But here’s the trick:
Different cuts need different cooking methods to stay juicy while reaching that safe temperature.
Safe Chicken Cooking Temperatures by Cut
Chicken Breast – Cook to 75°C, But Be Careful!
- Chicken breast is lean and can dry out quickly.
- It’s safe at 75°C, but if you go much higher, it turns tough and rubbery.
- Best method: Cook over medium heat, use a thermometer, and let it rest before slicing.
Chicken Thighs & Drumsticks – Can Go Up to 80-85°C
- Unlike breast, thighs and drumsticks have more fat and connective tissue, which means they stay juicy at higher temps.
- Best method: Cook to 75°C minimum, but 80-85°C makes them fall-off-the-bone tender.
Whole Chicken – 75°C in the Thickest Part
- Stick the thermometer into the thickest part of the thigh without touching the bone.
- Rest the chicken for 10-15 minutes after cooking. This helps redistribute the juices.
Stuffed Chicken – At Least 75°C in the Filling
- The centre of the stuffing must reach 75°C, not just the chicken itself.
✔ PRO TIP: Cooking a stuffed chicken? It’s safer to cook the stuffing separately.
How to Check Chicken Temperature Properly
Getting an accurate reading makes all the difference.
1. Use a Meat Thermometer
A food thermometer is the best way to check doneness.
✔ Insert it into the thickest part of the chicken that is not touching bone or fat.
✔ Wait a few seconds for the reading.
✔ If it reads 75°C, you’re good to go.
No thermometer? Try this:
- Juices should run clear, not pink.
- The meat should be opaque, not translucent.
- A fork should slide in easily without resistance.
Cooking Methods & Temperatures for Perfect Chicken
1. Pan-Frying (Best for Breasts & Thighs)
- Heat the pan to medium-high before adding the chicken.
- Sear both sides until golden (about 3-4 minutes per side).
- Reduce heat to medium and cook until internal temp reaches 75°C.
TIP: Cover the pan slightly to trap moisture.
2. Baking (Great for Breasts, Thighs & Whole Chicken)
- Boneless breasts: 180°C (350°F) for 20-25 minutes.
- Bone-in thighs: 190°C (375°F) for 35-40 minutes.
- Whole chicken: 180°C (350°F) for 1 hour 15 minutes+ (depends on weight).
✔ Always rest baked chicken for 5-10 minutes before slicing.
3. Boiling (Perfect for Shredded Chicken & Meal Prep)
- Bring water to a gentle simmer (not a full boil).
- Poach chicken for 10-15 minutes or until it reaches 75°C.
- Rest before shredding for juicy texture.
TIP: Use broth instead of water for extra flavour.
4. Grilling (Best for Thighs & Breasts)
- Preheat grill to medium-high (200°C/400°F).
- Cook boneless breasts for 6-8 minutes per side.
- Cook thighs for 10-12 minutes per side.
- Always check internal temp before serving.
✔ Oil the grill first to prevent sticking.
5. Air Frying (For Crispy, Quick Chicken)
- Preheat to 200°C (400°F).
- Cook breasts for 10-12 minutes, flipping halfway.
- Cook thighs for 15 minutes.
✔ Spray lightly with oil for a golden, crispy finish.
Common Mistakes When Cooking Chicken
1. Cooking Straight from the Fridge
Cold chicken takes longer to cook, leading to overcooked edges and raw centres.
✔ Fix: Let chicken sit at room temperature for 15 minutes before cooking.
2. Cutting Too Soon
Slicing chicken immediately lets all the juices run out.
✔ Fix: Rest chicken for 5-10 minutes before cutting.
3. Not Using a Thermometer
Guesswork leads to overcooked or undercooked chicken.
✔ Fix: Always check temp with a meat thermometer.
Cook Chicken Right Every Time!
Now that you know what temperature is chicken cooked to be safe and juicy, you’ll never second-guess your cooking again.
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For more cooking tips, contact Gingin Beef and get expert advice on the best ways to cook chicken perfectly!
FAQs
1. What happens if I eat undercooked chicken?
Undercooked chicken can contain Salmonella or Campylobacter, causing food poisoning. Always cook to 75°C.
2. Can I eat chicken at 70°C instead of 75°C?
It’s not recommended. At 75°C, bacteria are completely killed. Anything lower is a risk.
3. Does chicken continue cooking after being removed from heat?
Yes! Chicken can rise 3-5°C as it rests, so removing it at 72°C and letting it rest can still reach 75°C safely.
4. Why is my chicken dry if I cook it to 75°C?
It’s overcooked or cooked too fast. Try lower heat, resting time, and brining for juicier results.
5. Can I reheat chicken safely?
Yes! Reheat to at least 75°C, whether in the microwave, oven, or stovetop.