Introduction
If you’re a fan of juicy and flavorful chicken, then chicken thighs are your go-to choice. Unlike chicken breasts, thighs boast more forgiving meat that remains moist even under high heat. In this article, we’ll explore the ideal temperatures for cooking chicken thighs to perfection.
Chicken Thigh vs. Chicken Breast
When it comes to succulent and tasty chicken, thighs have the edge over breasts. The dark meat of chicken thighs stays tender thanks to the layer of skin they come with. Additionally, chicken thighs are budget-friendly, making them a great choice for larger families on a budget.
Best Chicken Thigh Temperature For Juicy Meat
Cooking times play a crucial role in achieving the desired texture and flavor of your dish. To ensure perfectly juicy and tender chicken thighs, you can use an instant-read meat thermometer. Here are the ideal internal temperatures for different cooking methods:
Roasting
- Boneless, skinless thigh: 165°F (74°C)
- Small piece (60g): 20 minutes
- Large piece (115g): 30 minutes
- Bone-in, skinless thigh/drumstick: 165°F (74°C)
- Small piece (80g): 35 minutes
- Large piece (130g): 45 minutes
Grilling
- Boneless, skinless thigh: 165°F (74°C)
- Small piece (60g): 5 minutes per side
- Large piece (115g): 8 minutes per side
- Bone-in, skinless thigh/drumstick: 165°F (74°C)
- Small piece (80g): 7 minutes per side
- Large piece (130g): 10 minutes per side
Skillet
- Boneless, skinless thigh: 165°F (74°C)
- Small piece (60g): 5 minutes per side
- Large piece (115g): 7 minutes per side
- Bone-in, skinless thigh/drumstick: 165°F (74°C)
- Small piece (80g): 8 minutes per side
- Large piece (130g): 11 minutes per side
Safe Chicken Temperatures
Ensuring your chicken is safely cooked is paramount. For poultry like chicken, the ideal internal temperature is 165°F (74°C). This temperature guarantees that all foodborne bacteria, including salmonella, are completely pasteurized. However, for tougher leg meat, reaching 170-175°F (77-79°C) is recommended to break down the connective tissue and achieve maximum tenderness.
Best Knives To Cut Chicken Thighs
To prepare your chicken thighs with precision, you’ll need a reliable chef’s knife. Here are some top picks:
-
Chef’s Knife 6” | Shogun Series X
- Pros: Maneuverable, impervious to heat and moisture, excellent grip.
- Cons: Short blade length, limited knuckle clearance for larger-handed chefs.
-
Chef’s Knife 7” | Gladiator Series
- Pros: Excellent knuckle clearance, versatile, easy to clean and store.
- Cons: Narrow blade, lacks bolder design options.
-
Chef’s Knife 8” | Shadow Black Series
- Pros: Corrosion-resistant, reduces hand fatigue, unique handle design.
- Cons: Sharp pointed tip, minimal design options.
-
Kiritsuke Chef’s Knife 8.5” | Omega Series
- Pros: Minimal flesh damage, suitable for bone-in and boneless thighs, rust-resistant cladding.
- Cons: Requires experience due to the blade length, higher price range.
-
Chef’s Knife 10” | Delta Wolf Series
- Pros: Lightweight, excellent agility, stunning design, scratch-resistant.
- Cons: Difficult to store, higher price point, more suitable for experienced chefs.
Frequently Asked Questions About Chicken Thighs
- Are chicken thighs done at 165°F? Yes, chicken thighs are safe to eat at 165°F (74°C), but cooking them to 170-175°F (77-79°C) enhances flavor and tenderness.
- Are 145°F degrees safe for chicken? While chicken is safe to eat at 145°F (63°C), it’s recommended to cook it to at least 165°F (74°C) to ensure food safety.
- Can you eat chicken at 160°F? Chicken thighs need to reach an internal temperature of 165°F (74°C) to ensure complete bacterial eradication. Use an instant-read thermometer to check.
Shop Our Dalstrong Knives Today
Are you ready to elevate your cooking experience? Check out our range of high-quality knives at Ekilove. From versatile chef’s knives to specialized blades, we have the perfect tool for every culinary adventure.
Written by Himani Vaid
Toronto-based food nerd turned food storyteller, Himani is a connoisseur of all things delish. Currently, busy thinking about what to eat next.
