Where To Check Chicken Thigh Temp?

How do I test the temperature of chicken thighs?
  1. Insert the thermometer into the thickest part of the thigh.
  2. Avoid the bones. Touching bone will give an incorrect reading. …
  3. Allow a few seconds (2-3 for our preferred) for the thermometer to accurately read the meat temperature.

To be considered safe to eat, chicken thighs should be cooked to a minimum internal temperature of 165 degrees, but this isn’t the whole story.

I didn’t learn how to consistently produce the ideal chicken thighs until I started culinary school. I subsequently discovered the ideal temperature for chicken thighs in any dish.

This post will demonstrate how to monitor temperatures, what temperatures you should be aware of, and more.

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I’m assuming you cooked your chicken thighs to a preferred temperature of 165–175°F (74–80°C). According to US authorities, the safest temperature is 165°F (74°C), while 175°F (80°C) is frequently suggested for texture (in the legs and thighs but not the breast).

The best bet is to measure in several spots. Typically, you want to guess where the meat is thickest, insert the probe past the center, and slowly remove it. How slowly depends on the response time of your probe. If you see anything below the food-safety temperature (165°F or 74°C), you should then use the lowest temperature you can find.

Check several pieces of chicken if there are several. Especially if theyre different sizes.

Thermometer probe response times range from 20 seconds on relatively inexpensive thermometers to 3 seconds on more expensive thermometers (like a Thermopen). 10 seconds is typical. When the numbers stop changing quickly, you’ll know it has finished responding.

Additionally, after removing the chicken from the heat, you should allow it to rest, loosely tented, for at least 5 minutes (for just thighs, more like 15 minutes), as this will help the heat distribute evenly and minimize the amount of juice lost when cutting.

You want to:

  • Stick the thermometer into the thickest part of the thigh, not touching any bone which would give you a falsely high reading
  • Wait long enough for the temperature reading to stabilize (which may be 5-10 seconds depending on your thermometer)
  • Be aware that once you start measuring your temperature, you might be cooking your thighs correctly but find that you don’t like them because you’re used to eating overcooked meat. Of course, you should choose your preferred temperature as long as it is higher than the safety threshold.

    Typically, thighs would be cooked to about 165-170 F.

    According to the FSIS site you should check the temperature in the thickest part of the thigh. The middle of it is the part that will take the longest to cook, so thats where you should put the tip of the probe.

    Be careful not to touch the bones as this could cause them to conduct heat from the “outside” and result in a false reading.

    Last but not least, it will depend on your preferences, but I would initially overcook it (let’s say, to 165 F), then check to see if it is more or less at the point you desire. Then I would adjust the temperature to the desired taste.

    Since the thickest part of the thigh will have a bone in the middle, I insert the probe there and try to also hit the bone. Additionally, the areas closest to the bone are always the last to reach temperature. I’ve never had a false high reading and I never place the probe near the ends of the bone, where it’s not thickest anyway. Do not force the point into the bone; simply let it touch the bone.

    I enjoy using the point to strike the bone where it is thickest. If its 165 there then the rest is good. If there is little variation in size, I also choose the thickest piece. If they vary I check the smallest first. When they reach 165, I start picking them off from smallest to largest.

    From this kitchen tips page on my blog:

    Make sure youre not measuring the temp. of the pan as well. Simply insert the thermometer deeply enough to measure the meat’s internal temperature in the center.

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    Chicken Thighs Internal Temp: The Basics

    Where To Check Chicken Thigh Temp?

    When poultry products reach an internal temperature of 165 degrees Fahrenheit, they should be safe to consume. Salmonella-causing bacteria are swiftly eliminated at this temperature. Thus, you can eat the meat without being concerned about getting sick.

    When roasting or grilling a whole chicken, insert the thermometer into the thickest part of the thigh to check the temperature. You should use this number to gauge when the entire bird is done because the dark meat cooks more slowly than the breasts.

    However, if you’re preparing the thighs alone, we advise delaying taking them off the heat until the internal temperature reaches at least 180. If you overcook the breasts, they will have a sandpaper-like texture, but the thigh meat will remain moist and succulent even at higher temperatures. Here’s why.

    Chicken thighs contain a great deal of collagen, a protein that’s responsible for providing strength to muscle tissue. When it’s heated, collagen is converted to gelatin. This tenderizes the meat in addition to lending it moisture.

    Chicken thighs will still taste great and be safe to eat if served at 165 degrees. However, the meat will be a bit chewy. Waiting until they reach 180 degrees will result in them being juicy and tender with a silken texture.

    How Do I Know When Chicken Thighs are Done?

    A lot of people estimate that chicken thighs are done based on cooking or baking time. Now, you can certainly follow timings if you want. Here are some guidelines to consider – these are for chicken thighs that weigh between 4 to 8 ounces:

  • Roasting/ Baking at 350°F – 40 to 50 minutes
  • Simmering – 40 to 50 minutes
  • Grilling – 10 to 15 minutes per side
  • Where To Check Chicken Thigh Temp?

    But if you want better and more predictable outcomes, I’d advise switching to a thermometer. This will display the meat’s internal temperature so you can determine when it is fully cooked. Utilizing this technique lessens the possibility of under- or overcooking the food.

    Recognize there are a few things to take into account when determining how long something should cook, grill, or bake. These include the size of the chicken thighs and the temperature at which they should be cooked.

    For instance, a larger chicken thigh will require more time to cook when baking in the oven. However, the food will cook more quickly if you cook or bake it at a higher temperature. Therefore, if you decide to go by time alone, a lot can go wrong.

    I would suggest using it as a guideline instead.


    Are chicken thighs done at 165?

    However, it is advised to cook leg and thigh meat to an internal temperature of about 170-175°F (77-79°C). The chicken’s legs are muscles that are actively used, so the meat is tougher as a result.

    Where is the best place to check temperature on a chicken?

    Insert the thermometer into the inner thigh area of whole poultry (turkey or chicken), close to the breast but not touching bone. Put the thermometer into the thickest part of any ground meat (such as meat loaf).

    How do you check the temperature of bone in chicken thighs?

    When the chicken thighs reach an internal temperature of 165 degrees F, you’ll know they’re done. Insert an instant-read thermometer into the thickest part of the meat for the most accurate temperature reading, being careful to keep the thermometer away from the bone for bone-in chicken thighs (doing so will result in an inaccurate reading).

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