What Is The Internal Temperature For Boneless Chicken Breast?


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We’ll be honest: It can be difficult to determine the ideal temperature for chicken. It can be a little intimidating with all the talk of carryover cooking, knowing what temps work best for which cuts, and whether or not the cooking method matters.

First of all, no, the ideal temperature doesn’t change depending on the type of cooking—which is fortunate given the numerous (many) ways that chicken can be prepared. Whatever the plan, you want to make sure you’re cooking chicken dishes to a safe temperature so you won’t end up with a half-frozen chicken breast (or worse, salmonella) for dinner. (What’s for dinner tonight? Fried chicken? Roast chicken? Baked chicken? One of your signature chicken casseroles?) Arm yourself with the tools and advice listed below before tackling a whole bird or its parts. They’ll remove the element of guesswork from cooking chicken and assist you in avoiding dangerous bacteria.

Investing in a meat thermometer is the quickest way to gain confidence in the kitchen, especially when it comes to chicken temperatures. Thermapen One is the best, according to test kitchen director Chris Morocco of ThermoWorks. Any serious cook should purchase a meat thermometer before investing in new cookware because it will improve your cooking more than a $200 skillet ever could. He advises considering the ThermoPop from ThermoWorks if that particular model is too expensive for you.

Never rely on a reading from a single area of the chicken when using an instant-read thermometer. Take the temperature in multiple spots to gauge doneness. Morocco claims that because bone is porous and has insulating air pockets, it does not transfer heat as effectively as flesh. Therefore, take a reading from the thickest part of the meat near the edge and close to the bone, where the meat may take longer to reach the desired temperature.

You generally want to cook white meat to an internal temperature of 160°F for the best-tasting white meat, which includes breasts and wings. After removing the chicken from the heat, this temperature will continue to rise, ideally to a temperature of about 165°. Morocco claims that a whole cooked chicken’s temperature can rise by 10° while it is resting, so it is best to remove it from the heat source when it reaches 155°. When smaller cuts, like a chicken breast, reach 160°, remove them from the heat source because the temperature will only rise by about 5°. Utilize the rest period to prepare a sauce or salad dressing by incorporating it into your cooking routine.

When cooking, it’s crucial to take into account the type of meat you’re using: Is it bone-in or boneless? Will you be cooking a single chicken breast or a batch of wings? Bone-in chicken will take longer to cook to the desired internal temperature; smaller cuts will cook faster. Whatever is on your menu, the USDA recommends that the chicken’s internal temperature reach 165° to ensure food safety. Past that, you run the risk of eating dry chicken.

The temperature guidelines alter a little bit when working with dark meat (thighs, drumsticks, or whole legs). Leaner white meat cannot withstand temperatures as high as fattier dark meat. Although dark meat cooked to 165 degrees is safe to eat, you’ll get a bouncy bite. You’ll get more tender meat if you cook things like thigh meat until it reaches a temperature of between 175° and 190° because the connective tissues take longer to break down at that temperature. The degree of completion is somewhat dependent on individual preference. Morocco claims that the best chicken thighs are slow-roasted or braised in copious amounts of olive oil at a low cooking temperature until they are flavorful and have a fall-apart texture.

Poultry can be prepared in a variety of ways, from delicate sous vide to high-heat grilling. Popular techniques for quickly and simply putting dinner on the table include baking and poaching. Choose slow roasting to cook the meat for a longer period of time at a constant temperature. 165° is the maximum temperature for white meat (and the temperature you should aim for after resting), and it’s also the safe minimum internal temperature for dark meat. Choose your chicken recipe and abide by this main rule. With some practice and the right food thermometer, all roads can lead to perfectly cooked chicken. Put your newfound knowledge to work:

How Do I Use a Meat Thermometer for Chicken Breasts?

Simply place the CheftsTemp QuadXPro oven-safe thermometer probes from the top of the breast to the center of the thickest part of the meat. For a quick, accurate reading while cooking, place the probe of one of our instant-read thermometers into the thickest part of the breast. Being a lean cut of meat, chicken breast can quickly dry out if overcooked. Cook chicken to a final internal temperature of 165°F (74°C) at all times.

Even when the internal temperature of young chickens is at the proper level, the meat may still be pink. There is no need to be concerned about the stain on the meat that appears red or pink because it is normal and has no bearing on the internal temperature. Another explanation for the red or pink spots on the chicken is that a chicken will produce more myoglobin the more active it is.

You must closely monitor time and temperature when grilling a boneless, skinless chicken breast; you cannot leave the grill unattended. Brining, marinating, and strict temperature control of the grill are all steps in the process of preparing the breast for cooking.

After combining the brine, adding the chicken to the container, covering the chicken with the brine, and covering it with the lid, refrigerate for 24 hours. Remove the chicken from the brine after it has soaked for 24 hours, give it a quick rinse, and then pat it dry. At this point, you can either season and cook immediately on the grill or marinate for two to four hours. Marinating adds flavor to your chicken. I marinated this for 4 hours, and then grilled it.


  • 4 cups of water
  • ¼ cup of salt
  • One 2 pound chicken breast, split bones and skin removed.
  • Once you have your brine prepared, you need to allow your chicken breast to brine for 24 hours.
  • Marinade:

  • ¼ cup rice wine vinegar
  • 1/3 cup soy sauce
  • 1Tablespoon sesame oil
  • ½ teaspoon crushed red chili flakes
  • 1 Teaspoon ground ginger
  • Place the chicken breasts in the bag, mix the marinade, and then add the marinade. Place the bag in the refrigerator for four hours after sealing it.

    It’s time to fire up the grill after the chicken has marinated for 4 hours. Make sure your grill is hot when you set it up, then place the chicken on it skin-side down.

    After placing the chicken on the grill, cover it for a few minutes before turning it over or moving it to create double grill marks. Then flip the chicken over, turn the outer burners to low, turn off the center burners, and finally secure the lid.

    The chicken should be taken off the grill when it reaches at least 158°F (70°C) and should rest for 5 minutes after that.

    You are prepared to prepare a plate once your chicken has been taken off the grill and rested for five minutes.

    To go with the chicken, I cooked some baby squash and made cheese ravioli in Alfredo sauce. Simple ingredients for the alfredo sauce include 1-2 Tablespoons each of butter, minced garlic, 1/2 cup heavy cream, and 1/4 cup shaved parmesan. In a sauté pan, combine the butter, garlic, and cream; once it has reduced by half, add the ravioli and parmesan; toss to combine, and the dish is ready.

    Sliced baby squash, minced garlic, salt, and pepper were added to 1 tablespoon each of olive oil and butter. In a sauté pan, combine the butter and olive oil and heat over medium-high heat. When the butter melts, add the garlic and the squash. Toss until the edges of the squash start to brown, then season with salt and pepper.

    In summary, time is both your worst enemy and best friend. Make good use of it by pulling the chicken at about 158°F (70°C), letting it rest for five minutes, slicing it, and serving.

    You must let your chicken breast brine for 24 hours after making your brine. After brining the chicken breast for 24 hours, remove it from the brine, rinse it, and pat it dry before continuing with the rest of your preparation. Now is the time to marinate it, if you want to. Put the chicken breast in a bag that can be sealed or a plastic container with a lid. Add the marinade, then put it back in the fridge for 2-4 hours. Make sure to season it well on both sides and pre-heat your grill if you intend to cook it right on the grill.

    Since boneless, skinless chicken breast cooks fairly quickly, have your thermometer ready. When grilling boneless, skinless chicken breast, it’s important to watch the cooking and pull temperatures closely so that the chicken is taken off at the proper time and doesn’t end up being overcooked.

    The chicken breast should be placed skin side down on a hot grill (this is the side from which the skin has been removed), given a few minutes to produce grill marks, then the grill should be turned down and the chicken breast turned over. With this particular meat, you should close the lid and cook it at a lower temperature. Additionally, doing so will keep the chicken breast tender and moist. Pull temperature is always 5℉-7℉ (-15 to -13. 89℃) lower than finish temperature. The internal temperature of poultry must reach 165°F (73 89°C) to eliminate all harmful bacteria and make it suitable for consumption. That makes the pull temperature between 158℉-160℉(70-71. 11°C) and after you remove it, give it a five-minute rest before continuing to cook it until it reaches 165°F (73°C). 89℃).

    Always measure the internal temperature of the thickest part of the meat, as this will provide an accurate reading and ensure that you reach the required safe cooking temperature.

    When grilling any type of meat, give it enough time at the beginning to get the grill marks you want, but try not to rush it because the meat will stick to the grill until the marks, or caramelization, takes place and the meat will naturally release from the grill. Once it releases, you can turn the meat over or turn the grill down or move the meat to the coldest part of the grill to finish cooking it until it reaches the proper internal temperature. Alternatively, you can turn the meat 90 degrees to make cross hatch grill marks.

    The Secret To Cooking Juicy Boneless Chicken Breasts

    Knowing the appropriate cooking temperatures for chicken is crucial. Here are some guidelines to follow when cooking chicken safely.

    Because of its color, chicken is frequently thought to be safe to eat. Instead, you should concentrate on monitoring the chicken’s temperature as it cooks. People frequently become alarmed and perceive the presence of blood in the chicken as a danger. As long as the chicken is at the proper temperature, eating bloody chicken is safe.

    Any type of meat being cooked at a higher temperature will lose more of its juices, becoming drier as a result. Use a cooking thermometer to check the internal temperature of the meat for the best assurance that it is secure.

    When cooking chicken, an internal temperature of 165℉(73. When the food reaches 89°C, all harmful bacteria have been completely eliminated. This is the minimum temperature that chicken must reach before it is safe to consume.

    The ideal internal temperature for the chicken legs when cooking them is 170–175°F(76). 67-79. 44℃). Leg meat requires a little bit more cooking time than the other meats because it is not as filled. The chicken should be juicy and delicious even if you cook the legs and thighs at a higher temperature.

    If you decide to stuff chicken, the Food Safety and Inspection Service of the USDA advises doing so right before cooking. Cook any raw, perishable ingredients (such as raw meat, shellfish, or poultry) if you decide to stuff your chicken to reduce the risk of foodborne illness. You can prepare the wet ingredients for the stuffing ahead of time and store them in the refrigerator until needed. Just prior to spooning the stuffing mixture into the chicken cavity, however, do not combine the wet and dry ingredients. Cook the stuffed, raw chicken right away at no less than 325 degrees F in the oven.

    Cooking your chicken to the right temperature is one of the best ways to ensure that it is safe to consume. What should that temperature be, and does it matter how the chicken is prepared or cooked? You can feel good about your home-cooked chicken by following the instructions below, which include all of this information and more.

    Anyone who eats raw chicken could become ill because it may be contaminated with dangerous bacteria on the outside. This is why it’s crucial to properly cook your chicken in order to eliminate the bacteria that can lead to a foodborne illness.

    In the deepest part of the thigh and wing of the whole chicken, measure its internal temperature. Check the thickest part of any pieces of chicken.

    Depending on your cooking method, your chicken will take longer or shorter to cook. For instance, four ounces of boneless chicken breast should be grilled for six to eight minutes per side, simmered for 25 to 30 minutes, or roasted at 350 degrees F for 20 to 30 minutes. This is also the reason it’s crucial to follow the instructions for cooking time and temperature listed on a recipe and to use an instant-read thermometer to confirm that the internal cooking temperature has been reached.


    Is chicken done at 165 or 180?

    Various safe cooking temperatures for poultry are listed in current federal recommendations, including 180°F for whole chickens and 170°F for breasts. The key temperature for safety, according to the USDA, is 165°F.

    What temperature should chicken breast be cooked to internally?

    The Food Safety and Inspection Service (FSIS) of the USDA advises cooking whole chicken and parts of chicken (such as the breasts, legs, thighs, wings, and giblets), ground poultry, and stuffing to a temperature of 165 degrees Fahrenheit.

    What temp should my boneless chicken breast be?

    Place an instant-read thermometer in the thickest part of the breast; a final temperature of 165 F is what you’re after. To check for pink meat, cut into the thickest part of the chicken with a paring knife if you don’t have an instant-read thermometer.

    Is chicken done at 160 or 165?

    Whatever is on your menu, the USDA recommends that the chicken’s internal temperature reach 165° to ensure food safety.

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