To know if chicken is cooked properly and safe to eat, here are the most reliable methods:
- Use a Meat Thermometer:
Insert a digital meat thermometer into the thickest part of the chicken (avoiding bone). The USDA recommends an internal temperature of 165°F (74°C) for all poultry to ensure safety. For dark meat like thighs, some suggest up to 175°F (79°C) for tenderness. When the thermometer reads 165°F, the chicken is fully cooked
- Check the Juices:
Cut into the thickest part of the chicken and observe the juices. If the juices run clear without any pink or red tint, the chicken is cooked. Pinkish or red juices indicate it needs more cooking
- Visual and Texture Cues:
The meat should be opaque and white (for breast meat) or a cooked fawn color (for dark meat). There should be no pinkness inside. The texture should be firm but not rubbery. Some experienced cooks use the "finger test" by comparing the firmness of the meat to different parts of their hand
- Poke or Press Test:
When you poke the thickest part, the meat should feel firm and the juices should be clear. If it feels soft or the juices are pink, it needs more cooking
- Additional Tips:
For grilling, chicken is often ready to flip when it no longer sticks to the grill. For drumsticks, the skin near the narrow part may tear when fully cooked
In summary, the safest and most accurate way is to use a meat thermometer to ensure the internal temperature reaches 165°F. If you don’t have a thermometer, check that the juices run clear and the meat is no longer pink inside
