Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat and to destroy harmful bacteria that can cause foodborne illness. It is important to use a meat thermometer to check the internal temperature at the thickest part of the chicken, such as the breasts and thighs, which are the thickest parts of the meat. The temperature of a whole cooked chicken can increase 10°F at rest, so it’s best to pull it from the heat source at 155°F. The cooking time and temperature may vary depending on the cut of chicken and the cooking method used. Here are some general guidelines for cooking chicken:
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Oven Roasting: Cook boneless, skinless chicken breasts in a 350°F (180°C) oven for 30 minutes or until the internal temperature reaches 165°F (74°C) . Cook a whole chicken – stuffed (1.5 kg raw) in a 350°F (180°C) oven until the internal temperature reaches 180°F (82°C) for 2 hours 10 minutes or unstuffed for 1 hour 40 minutes.
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Grilling: Cook boneless, skinless chicken breasts on medium-high heat (375°F or 190°C) for 9 minutes per side or until the internal temperature reaches 165°F (74°C) . Cook bone-in chicken on medium heat with the lid down until the internal temperature reaches 165°F (74°C) .
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Pan Cooking: Cook boneless, skinless chicken breasts on medium-high heat (375°F or 190°C) for 8-11 minutes per side or until the internal temperature reaches 165°F (74°C) . Cook boneless, skinless chicken thighs on medium-high heat (375°F or 190°C) for 8-11 minutes per side or until the internal temperature reaches 165°F (74°C) .
Remember to let the chicken rest for a few minutes before serving to allow the juices to redistribute throughout the meat for optimal tenderness.
