From our friends at Napoleon!
In the realm of food preparation, numerous myths swirl, often resulting in overcooked, dry chicken. Understanding the safe cooking temperature for chicken is paramount to ensuring its juiciness and palatability. Beyond temperature, debunking other misconceptions about cooking chicken is imperative for culinary success. So, let’s delve into the essentials, ensuring your chicken dishes are nothing short of perfection.
Myth 1 | Washing Raw Chicken
While the safe finished temperature of cooked chicken is very important, I think we should start with preparation. Many people believe that you should wash meat before cooking, especially chicken! This is dangerous, and you shouldn’t do it. Washing raw meat spreads germs onto your hands, and into the sink where you clean your dishes! There’s splash back to think about too. As soon as you have finished washing your chicken, you have to sanitize your sink, whatever dishes that are nearby, the countertop, and your hands, not to mention any surface that you work with the chicken while you prep it for the BBQ. Your chicken isn’t dirty. It does not need to be washed. Washing any raw meat is unnecessary unless you dropped it on the ground.
Myth 1 | Washing Raw Chicken
While the safe finished temperature of cooked chicken is very important, I think we should start with preparation. Many people believe that you should wash meat before cooking, especially chicken! This is dangerous, and you shouldn’t do it. Washing raw meat spreads germs onto your hands, and into the sink where you clean your dishes! There’s splash back to think about too. As soon as you have finished washing your chicken, you have to sanitize your sink, whatever dishes that are nearby, the countertop, and your hands, not to mention any surface that you work with the chicken while you prep it for the BBQ. Your chicken isn’t dirty. It does not need to be washed. Washing any raw meat is unnecessary unless you dropped it on the ground.
Myth 2 | Clear Juices and/or White Meat Means Cooked Chicken
It’s long been stated that when the juices run clear or the meat is white, your chicken is done. This isn’t the case, and there are several reasons why. I once cooked a roast chicken dinner for my family. The thermometer read that the bird was done, a safe temperature for eating; however, when I started to slice, the meat was pinkish, and so were the juices. I used two different thermometers, and they said that the meat was at a safe temperature to serve, but – keeping with the old school teaching that pink anything + chicken = BAD – I continued to cook the birds. It was an embarrassing event with family members milling about the kitchen as I tried not to panic. In the end, the chicken wound up overcooked, and the guests were hungry as dinner was late. Trust your thermometers. If you are still concerned, get a second opinion. If two say you are good to go, it’s a pretty safe bet. Learn more about meat thermometers.
After that, I vowed to get to the bottom of safe chicken. No, you should not make your chicken medium-rare, however, it is actually safe to eat chicken that has reached an internal temperature of 150°F (66°C) and kept there without fluctuation for 5 minutes. The universal, no-fail, safe temperature for chicken is 165°F (74°C), but you must remember to remove the bird from the BBQ (or oven, or skillet) shortly after that temperature is reached, or you will wind up with dry and stringy meat.
Further to the clear juices, white meat thing, well, sometimes that just doesn’t happen. And what do you do then? I’m sure that you have cooked bone-in chicken, wings, thighs, or even a whole roasting bird, and when you cut in, there was a little bit of pinky juice, and a purple-ish staining on and around the bones. Don’t try to cook it into submission. This staining (unless the chicken is seriously undercooked) comes from chickens that are very young. It’s caused by a lack of calcium in the bones. The marrow is leaching pigment into the still porous bones and meat. Check internal temperature with an instant-read thermometer. If it says that the meat is done, then you are safe. Just remember to carefully insert the probe and not touch the bone, skewer, or rotisserie spit.
Fast Read Thermometer
Relax while grilling chicken with the Fast Read Digital Thermometer, delivering accurate readings in just 4 to 5 seconds. The compact design features a fold-away probe for safe storage, an auto shut-off, and displays temperatures in Celsius or Fahrenheit.
Wireless Digital Thermometer
Cook chicken to perfection with the Napoleon Wireless Digital Thermometer, featuring a stainless steel probe, portable display, and 200-foot wireless range. With easy controls and multilingual support. It’s the ideal tool for precise grilling.
Myth 3 | You Cook Chicken Just like a Beef Burger
Seems easy enough. Get the BBQ piping hot, and you just BBQ the chicken over direct heat, flip a couple of times until the juice is clear and the meat is white. If you do this, you are likely also the person who puts the chicken in the oven for an hour at 375°F (191°C). In other words, you likely eat dry and burnt chicken on a regular basis. The best way to prevent dry chicken is to use the reverse sear method of grilling. (You can also do this indoors; the principles are the same.)
How to Reverse Sear Chicken:
- Preheat the BBQ (or oven) to between 300° and 350°F (149 and 177°C).
- Season the chicken with your favourite rubs or marinades.
- Cook the chicken using indirect heat until an instant-read thermometer reads an internal temperature of around 145° to 150°F (63 and 66°C).
- Turn up the heat on the “ON” side of the BBQ, or use the Infrared SIZZLE ZONE™, or heat up a cast iron skillet to searing temperatures.
- Sear the chicken on all sides over direct heat for 3 minutes per side. Double-check the temperature with an instant-read thermometer. If it’s over 150°F (66°C), you are good to go.
- Add BBQ sauce if you are using and give it another quick sear on all sides to caramelize the sauce a little.
- Rest your chicken for about 5 minutes before serving.
Myth 4 | Boneless / Skinless is the Best (Health-Wise)
Although lower in fat and calories, boneless and skinless chicken breasts are just one of those things you have always bought at the grocer. Honestly, keeping the skin on will only add about 50 calories to your meal, negligible unless you are on a very restrictive diet. Yes, chicken skin contains negative, saturated fats, but only about 2.5 grams. Chicken skin is also loaded with Omega-6, which is good for supporting bone health. So, while a medium fries from your favourite fast-food joint has similar amounts of saturated fat, chicken skin has a little more to offer than just the negative stuff. Remember not to go overboard.
If you still aren’t convinced, there is also the added benefit of the protection that chicken skin will offer when you’re cooking. It insulates and holds any juices that are coming out of the chicken breast against the meat. Even if you don’t want to eat it, at least cook with the skin on to ensure a delightful dinner.
Finally, what about dark meat?! If you haven’t added dark meat, chicken legs, and thighs to your menu, you are missing out. Nutritionally, dark meat contains 24% more iron than a chicken breast and 3 times more zinc. Ideal for dishes like Sesame Chicken.
The iron found in meat like chicken thighs is actually easier to absorb than the iron found in plant-based foods like spinach and broccoli.
Myth 5 | Salting or Brining Makes Chicken Dry
If you haven’t read my article on meat myths surrounding beef or the science of brining, then you should. In it, I explain how salt will help reduce surface moisture on meat for a better sear or, in the case of brining, draws moisture into the meat. Either way, salt is a great way to add flavour and aid in the cooking of any meal.
People Also Asked:
Is 145°F (63°C) a Safe Temperature to Serve Chicken?
No, it is not considered safe for chicken. While it may be safe for some cuts of beef or pork, chicken needs to reach a higher internal temperature of 165°F (74°C) to ensure it is thoroughly cooked and safe to eat.
What is the Safe Temperature to Cook Chicken to?
The USDA and other governing bodies all agree that chicken is considered done and safe to eat when it reaches an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria, such as Salmonella, are effectively killed, reducing the risk of foodborne illness. However, this can lead to dry or overcooked chicken. As long as chicken has reached an internal temperature of 150°F (66°C) and is maintained at that temperature, then allowed to rest before slicing and serving, carryover cooking will ensure that the chicken has reached a safe temperature for consumption.
What is the Safe Temperature to Keep Raw Chicken at for Storage?
The safe temperature for raw chicken is below 40°F or 4°C. Proper refrigeration is crucial to prevent bacterial growth and maintain the chicken’s quality and safety before cooking.
Is it Alright to Cook Chicken to 180°F (82°C)?
Certain cuts of chicken and other dark meat can be cooked to a higher temperature than breast and white meat. This is because it allows the connective tissues to break down and the fat to melt, rendering more succulent results. Thighs are particularly delightful at temperatures between 170°F and 180°F (77°C and 82°C). However, you do not want to exceed 165°F (74°C) when cooking white meat and breasts. This can be a challenge when cooking whole birds, although this can be avoided by using alternative techniques like spatchcocking or dividing the whole chicken into quarters.
Chicken Done Right – Let’s See Yours!
It’s easy to prevent dry chicken, or any other poultry for that matter, by following the simple steps above, and now you know about the safe temperature for chicken. Hopefully, this article will help you prepare your next poultry meal without problems. What have you learned about chicken that you didn’t know before? Share your BBQ Chicken-related tips, tricks, photos, and recipes with us on our social pages like Facebook and Instagram, using the hashtags #NapoleonGrills and #NapoleonEats.