Chicken Cooking Times

Proper cooking times are not just about safety. In fact, most Canadians overcook their chicken, which can leave it dry. Use the following chart to make sure that your chicken is cooked to perfection.

Internal temperature is measured using an instant-read food thermometer. Insert the thermometer in different spots, making sure to pay special attention to the thickest part of the meat for chicken breasts and thighs and the breast when cooking a whole bird. If you don't have a food thermometer, they are available at most grocery stores in various formats but you don't have to spend a lot to get one that will do the job.

Roasting

Cut	Internal Temperature	Average Cooking Time (when to check the internal temperature) Oven roasting uncovered, in a 350°F (190°C) oven
Boneless, skinless breast Small piece (140 g raw) Large piece (200 g raw)	165°F (74°C)	35 minutes 45 minutes
Boneless, skinless thigh Small piece (60 g raw) Large piece (115 g raw)	165°F (74°C)	20 minutes 30 minutes
Bone-in, skinless thigh/drumstick Small piece (80 g raw) Large piece (130 g raw)	165°F (74°C)	35 minutes 45 minutes
Bone-in breast Small piece (170 g raw) Large piece (250 g raw)	165°F (74°C)	40 minutes 50 minutes
Bone-in legs Small piece (20 g raw) Large piece (300 g raw)	165°F (74°C)	40 minutes 55 minutes
Ground chicken patties (120 g raw)	165°F (74°C)	30 minutes
Whole chicken - stuffed (1.5 kg raw)	185°F (85°C)	2 hours 10 minutes
Whole chicken - unstuffed (1.5 kg raw)	185°F (85°C)	1 hour 40 minutes
Wings (90 g raw)	165°F (74°C)	25 minutes

Grilling

Cut	Internal Temperature	Maximum Time Medium heat with the lid down
Boneless, skinless breast Small piece (140 g raw) Large piece (200 g raw)	165°F (74°C)	9 minutes per side 12 minutes per side
Boneless, skinless thigh Small piece (60 g raw) Large piece (115 g raw)	165°F (74°C)	5 minutes per side 8 minutes per side
Bone-in, skinless thigh/drumstick Small piece (80 g raw) Large piece (130 g raw)	165°F (74°C)	7 minutes per side 10 minutes per side
Bone-in breast Small piece (170 g raw) Large piece (250 g raw)	165°F (74°C)	14 minutes per side 17 minutes per side
Bone-in legs Small piece (200 g raw) Large piece (300 g raw)	165°F (74°C)	18 minutes per side
Ground chicken patties (120 g raw)	165°F (74°C)	6 minutes per side
Wings (90 g raw)	165°F (74°C)	8 minutes per side
Whole chicken - unstuffed (1.5 kg raw)	185°F (85°C)	1 hour 25 minutes

Skillet

Cut	Internal Temperature	Average Cooking Time (when to check the internal temperature) Medium-high heat in a pre-heated skillet
Boneless, skinless breast Small piece (140 g raw) Large piece (200 g raw)	165°F (74°C)	8 minutes per side 11 minutes per side
Boneless, skinless thigh Small piece (60 g raw) Large piece (115 g raw)	165°F (74°C)	5 minutes per side 7 minutes per side
Bone-in, skinless thigh/drumstick Small piece (80 g raw) Large piece (130 g raw)	165°F (74°C)	8 minutes per side 11 minutes per side
Bone-in breast Small piece (170 g raw) Large piece (250 g raw)	165°F (74°C)	11 minutes per side 15 minutes per side
Bone-in legs Small piece (200 g raw) Large piece (300 g raw)	165°F (74°C)	13 minutes per side 16 minutes per side
Ground chicken patties (120 g raw)	165°F (74°C)	8 minutes per side
Wings (90 g raw)	165°F (74°C)	8 minutes per side