Bacteria is more likely to grow on raw meat that’s between 40˚F (4˚C) and 140˚F (60˚ C).Ĭooked chicken breasts should be refrigerated within two hours of cooking. The USDA suggests you always thaw frozen chicken in the refrigerator, microwave, or a sealed bag submerged in cold water.Ĭhicken should always be cooked immediately after thawing. Preparation and storage are also important. If you don’t have a meat thermometer use the following technique to check the doneness. Use paper towels so they can be thrown away after picking up possible contaminants. Set your timer accordingly, and then use the meat thermometer to double-check.
Test the temperature in the thigh area, near the breast, or the thickest part of the chicken. Wash and thoroughly disinfect surfaces that come into contact with raw poultry. The easy trick to knowing when chicken is thoroughly cooked is using a thermometer. Don’t forget to let them rest for 10 minutes before cutting so the internal juices can redistribute. If you’re wondering what temperature to bake chicken to reach this, most of my recipes call for 400☏. Grilled Chicken Thighs are done when they reach an internal temperature of 165 degrees F. You can test it by using a meat thermometer. These bacteria can be transferred from surface to surface and end up in your salad, on your fork, and ultimately in your mouth. When cooking chicken in the oven, the internal temperature should be 165☏ (74☌). You may choose to cook it to reach a higher temperature. When raw poultry comes in contact with work surfaces, knives, and even your hands, it can leave behind bacteria. According to the USDA, chicken must be cooked to the minimum safe temperature of 165 F (73.9 C) (all parts). Similarly, white meat doesn’t necessarily mean all bacteria has been killed.īe cautious about cross-contamination if you’re cutting into your chicken to check its appearance. Pink meat doesn’t necessarily mean it’s undercooked. Don’t rely on how your chicken breast looks to determine if it’s ready.
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