Knowing the proper doneness temperatures when cooking chicken will ensure juicy results. But what if the meat or juices are pink and look like blood? If you’re like a lot of people, seeing anything but perfectly opaque meat and clear juices can make you cringe when chicken is on the menu.
Keep reading to find out what actually causes this the pink color in chicken and how to be sure your family’s chicken temperature is truly safe.
When you cut into a chicken breast, did you surprise yourself when you saw that it was still pink on the inside? A lot of home cooks worry when chicken looks undercooked, but this isn’t always the case. I’ll talk about what makes chicken pink, how to tell when it’s done, and when it needs more cooking time down below.
What Causes Pink Chicken?
There are a few reasons why properly cooked chicken can turn pink:
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Myoglobin – This protein in chicken muscle can create a pink hue when heated It’s harmless and natural.
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Bone marrow: When chickens are young, the marrow from their bones can get into their meat and turn it pink.
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Freezing – Frozen chicken retains more myoglobin, leading to a pink tint.
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Smoking – Smoked chicken contains compounds that react with myoglobin to turn meat pink.
A pink color inside can mean the chicken isn’t fully cooked, but it doesn’t always mean the meat is raw. It’s safe to eat pink chicken as long as the temperature inside reaches 165°F.
How to Tell If Pink Chicken is Cooked Enough
Since color isn’t a perfect indicator, use these tips to confirm doneness:
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Use a meat thermometer – Insert it into the thickest part of the breast and thighs. 165°F means it’s done.
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Prick the chicken with a fork to check the juices. If the juices run clear, the chicken is done. Pink or red juices mean it needs more time.
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Look for opaque flesh – When chicken is safely cooked, the meat will turn opaque and white throughout.
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Cut into the thickest area – Visual cues like texture changes and lack of pink color in the center tell you it’s ready.
Don’t rely on just one test – use a few doneness indicators to be absolutely sure. When in doubt, cook chicken longer.
Is Pink Chicken Safe to Eat?
Yes, pink chicken is safe once it reaches an internal temperature of 165°F. According to USDA guidelines, color is not an accurate indicator of doneness.
At 165°F and above, any bacteria are killed, making it safe to eat pink chicken. Lower temperatures can cause illness from undercooking.
While pink chicken may look unappetizing, rest assured that it’s fine to eat as long as it’s fully cooked. Use a meat thermometer and cook until 165°F for foolproof doneness.
How to Prevent Pink Chicken
If you want your chicken breast or thighs to retain a white color, here are some useful tips:
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Cook chicken to 170-175°F for added safety margin.
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Brine chicken before cooking to maintain moisture and white color.
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Fry or grill chicken skin-side down first for faster browning.
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Use a meat mallet to flatten chicken to even thickness.
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Cook boneless, skinless chicken which shows less pink.
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Let chicken rest at least 5 minutes before cutting to prevent pink juices.
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Add baking soda to the water when poaching chicken.
With small adjustments to your cooking method, you can feel confident serving chicken that looks perfectly done.
Is Smoked Chicken Done if Still Pink?
Smoked chicken can remain pink even when fully cooked. The smoke infuses the meat with molecules that bind to myoglobin and make it pink.
Check smoked chicken’s internal temperature and juices to confirm doneness. As long as it reaches 165°F in the thickest portion, it’s safe to eat regardless of color.
Can You Get Sick from Pink Chicken?
Eating raw or undercooked chicken can make you sick. Chicken may contain Salmonella and other bacteria that cause food poisoning.
Symptoms include nausea, vomiting, diarrhea, fever, and cramps. In severe cases, food poisoning can even become life-threatening.
Always cook chicken to 165°F internally to kill bacteria. If you suspect chicken is undercooked, cook it longer until diced pieces show no pink coloration. Don’t take risks with food safety.
The Takeaway on Pink Chicken
While the sight of pink chicken can be unsettling, remember that color alone doesn’t indicate undercooking. Myoglobin and bone marrow can cause a harmless pink hue even when chicken is thoroughly cooked.
For safety, rely on a meat thermometer to check doneness. Cook chicken to 165°F to ensure it’s free from bacteria and safe to enjoy.
As long as you verify temperature, you can confidently eat pink chicken. With proper cooking, it will be moist, flavorful, and perfectly harmless to eat.
➤ Chicken Thigh Temp, Leg Temp: 170°F and Higher
Dark meat (leg and thigh meat) is still safe at 165°F, but it is recommended to cook it to an internal temperature of about 170-175°F (77-79°C). The chicken’s legs are actively worked muscles, and the meat is tougher because of it.
The leg pictured to the right was cooked to the recommended range of 170-175°F (77-79°C) (as verified with a Thermapen® ONE). Leg meat needs to be cooked to higher temperatures than the leaner and more delicate breast meat because it contains more connective tissue that needs time at high temps to dissolve properly. This higher temperature will ensure that the dark meat becomes tender and juicy. Even at this higher temperature, the meat still appeared quite pink.
Common Myth: “Chicken is Done When the Juices Run Clear”
One common but inaccurate method of verifying the doneness of chicken is to cut into the meat and watch to be sure all of the juices are running clear. When we test chicken on the grill or in the oven, we sometimes look for pink spots on the meat to show that it’s not quite done. The fact of the matter is that depending upon where you probe your chicken, the color of the meat or juices may never be free of pink, red, or even purple tones.
So why does chicken so often appear undercooked?
Is slightly pink chicken OK?
FAQ
Is it okay if chicken is a little pink?
In general, chicken that has reached a safe internal temperature can still be a little pink, even when it is fully cooked. The pink color is often due to myoglobin, a protein found in muscle tissue, which can retain a reddish hue even after cooking.
What happens if I eat a little bit of pink chicken?
Consuming undercooked chicken can lead to foodborne illnesses, which can cause symptoms like nausea, vomiting, diarrhea, and abdominal pain. It’s always best to use a meat thermometer to check the internal temperature to ensure it’s safe to eat.
What does slightly undercooked chicken look like?
Slightly undercooked chicken will likely appear pinkish or translucent in the center, especially near the bone. It may also have a slightly rubbery or jiggly texture. The juices might be pink or reddish, rather than clear.