You don’t have to worry about whether or not the chicken is safe to eat because of these quick tips. They will show you what to look for and how to tell when the chicken is done, so you don’t serve raw (or partially cooked) chicken by accident.
Whether you’re trying a new chicken recipe or want to improve your chicken cooking skills the tips below apply to all your chicken recipes.
The good news is that hundreds of chicken recipes, 5 published cookbooks, and an entire eBook dedicated to chicken have taught me a thing or two when it comes to cooking it, and I’m thrilled to share the easy way to check for undercooked chicken no matter what cooking method you use.
Many home cooks get stressed out when they have to cook chicken. Undercooked chicken is dangerous to your health, and overcooked chicken is dry and tough. Using a meat thermometer takes the guesswork out of cooking chicken and makes sure it’s done to a safe internal temperature. You will never have to guess again if your chicken is fully cooked if you have a good instant-read thermometer.
Why Temperature Matters
Poultry needs to reach an internal temperature of 165°F to kill any harmful bacteria like Salmonella or Campylobacter that could cause foodborne illness. Visual cues like color and texture are not reliable ways to determine doneness. The only foolproof way is to use a thermometer to check the internal temperature.
The U. S. The USDA and the FDA both say that chicken should be cooked to 165°F. At this temperature, the texture will be juicy and tender. Higher temperatures will result in dry, stringy meat.
Instant-Read Thermometers
Instant-read thermometers give you a quick reading of the temperature in two to three seconds. They are inexpensive, widely available, and easy to use.
To test for doneness insert the probe into the thickest part of the chicken avoiding bone. For boneless chicken breasts or thighs, aim for the center. For a whole chicken or pieces with bone, test the inner thigh and wing joint.
When the thermometer reads 165°F or higher, the chicken is done and can be taken off the heat. During the resting period, the temperature will keep rising by 5 to 10 degrees.
Where to Insert the Thermometer
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For boneless breasts or thighs, insert into the thickest section.
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For bone-in parts, aim for the meatiest area avoiding bone. The thigh and wings joints work well.
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For a whole chicken, insert into the thickest part of the thigh, near the leg and breast.
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Don’t insert too close to fat, bone, or cartilage which can give an inaccurate reading.
Let It Rest
Once the chicken reaches 165°F, remove it from the heat and let it rest at least 5 minutes, tented loosely with foil. This allows juices to redistribute so they don’t run out when you cut into it. The temperature will continue rising 5-10 degrees during the rest time.
Doneness Temperatures
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Whole chicken: 165°F in breast, 175°F in thigh
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Boneless breasts: 165°F
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Bone-in breasts: 165°F
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Boneless thighs: 165°F
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Bone-in thighs: 175°F
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Drumsticks: 175°F
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Wings: 175°F
Cook Times Vary
Cooking times can vary based on the size and shape of the chicken pieces, your oven, and other factors. Use a thermometer instead of a timer to be sure chicken is fully cooked.
As a general guideline, whole chickens and bone-in parts take longer than boneless pieces. Chicken breasts cook faster than dark meat.
Thermometer Tips
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Use an instant-read thermometer for accuracy. Oven-safe models work too.
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Check temperature in multiple spots for whole chickens or large cuts.
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Insert probe into the thickest area, avoiding bone, fat, gristle.
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Wash thermometer with hot soapy water before and after each use.
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Calibrate occasionally to ensure accuracy.
Signs of Undercooked Chicken
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Raw, rubbery texture
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Flesh feels mushy when pressed
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Meat is still pink/red inside
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Juices run pink or red
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Does not register 165°F on thermometer
Signs of Overcooked Chicken
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Texture is very firm or tough
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Meat shreds instead of cutting nicely
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Very little juices
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Bone pulls out cleanly from the meat
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Registers over 175°F on thermometer
Cook Poultry Thoroughly
Chicken and other poultry should always be cooked to a safe internal temperature as measured by a food thermometer. This ensures any harmful bacteria are destroyed and reduces the risk of foodborne illness.
Visually checking color, texture, or juices does not guarantee safety. Only a thermometer can accurately assess doneness. Play it safe and use an instant-read thermometer every time you cook chicken. It provides peace of mind that your chicken is perfectly cooked, moist and delicious.
Checking the Internal Temperature of Chicken for Doneness
A meat thermometer is the most accurate device to gauge the internal temperature of the chicken and know when it’s time to turn off the heat.
The chart below shows the right temperature for different cuts of chicken so that your meat comes out juicy and tender.
| Cut of Chicken | Internal Temp |
|---|---|
| Breast (white meat) | 165F / 73C |
| Thigh (dark meat) | 175F / 79C |
| Drumstick (dark meat) | 175F / 79C |
| Wing (white meat) | 175F / 79C |
| Whole roasting chicken | 165F / 73C (at breast) 175F / 79C (at thigh) |
To learn all about cooking time and cooking temperature, check out these posts I’ve written about the different chicken parts.
The short answer is that a higher temperature means the chicken will reach that internal temperature with clear juices faster, however, for different methods of cooking, the recommended cook time for best results and juicy chicken may be different.
How to Use a Meat Thermometer on Chicken
To find out the correct internal temperature, put the thermometer’s tip into the thickest part of the chicken breast, thigh, or whole chicken.
If using a digital thermometer, the temperature will read in degrees Fahrenheit or Celsius, according to what it is programmed to. Analog thermometers will have a red arrow that points to the accurate temperature in both degrees.
How to Know When Chicken Is Done | With & Without a Meat Thermometer!
FAQ
How do you know if Chicken is done without a meat thermometer?
If you don’t have a meat thermometer, you can still tell when chicken is DONE. Look for signs in its color, juices, and texture. Find out how to tell when chicken is done without a thermometer from our tips and tricks.
How do you check internal temperature of a chicken?
To properly check for internal temperature insert the tip of the thermometer into the thickest part of the chicken breast, thigh or whole chicken. If using a digital thermometer, the temperature will read in degrees Fahrenheit or Celsius, according to what it is programmed to.
How do you know if a chicken is cooked?
If you see pink meat, it’s not ready, however, if the meat on the piece of chicken is white/opaque, it’s good to go. A meat thermometer is the most accurate device to gauge the internal temperature of the chicken and know when it’s time to turn off the heat.
How do you read a chicken thermometer?
Stab your thermometer about 2 in (5. 1 cm) into the chicken, making sure the thermometer doesn’t touch any fat or bone and stays close to the middle of the meat. Wait about 30 seconds, or until your thermometer reading becomes steady, to get an accurate temperature reading.
What temperature is chicken cooked?
If you’re wondering what temperature is chicken done, then it’s 165 degrees fahrenheit. The absolute best way to make sure your chicken is fully cooked, whether it is a whole chicken or just breasts, thighs, or drumsticks, is to use a high-quality meat thermometer.
Can you cook chicken without a thermometer?
You are making an educated guess when you cook chicken without a thermometer if you take into account the following: cooking time, meat size, and temperature. These three will serve as your guide to a fully and perfectly cooked chicken without using a thermometer.
How to know if chicken is cooked with a thermometer?
To ensure chicken is cooked safely, use an instant-read thermometer to check the internal temperature. The safe minimum internal temperature for poultry, including chicken, is 165°F (74°C).
Is chicken done at 165 or 180?
Chicken is typically cooked to an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria like Salmonella are killed, making the chicken safe to eat.
Where to insert a thermometer in chicken?
For a whole chicken, insert the thermometer into the thickest part of the thigh, avoiding the bone. You can also insert it into the thickest part of the breast, ensuring it doesn’t touch bone.
Is it okay if chicken is a little pink?
Yes, it’s generally okay for chicken to be a little pink, even when fully cooked, as long as it has reached a safe internal temperature. Myoglobin, a protein found in muscle tissue, gives foods their pink color. It can keep its reddish color even after being cooked.