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Chicken Cooking Tips
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 |
Maximum |
|
Boneless, skinless breast |
165°F (74°C) |
1 hour |
|
Boneless, skinless thigh |
165°F (74°C) |
|
|
Bone-in breast |
165°F (74°C) |
43 minutes |
|
Bone-in legs |
165°F (74°C) |
1 hr 25 minutes |
|
Ground chicken patties |
165°F (74°C) |
42 minutes |
|
Whole chicken - stuffed |
185°F (85°C) |
2 hrs 20 minutes |
|
Whole chicken - unstuffed |
185°F (85°C) |
2 hrs 20 minutes |
Grilling
|
Cut |
Internal |
Maximum |
|
Boneless, skinless breast |
165°F (74°C) |
10 minutes per side |
|
Boneless, skinless thigh |
165°F (74°C) |
|
|
Bone-in breast |
165°F (74°C) |
11 minutes per side |
|
Bone-in legs |
165°F (74°C) |
28 minutes per side |
|
Ground chicken patties |
165°F (74°C) |
9 minutes per side |
|
Whole chicken - stuffed |
185°F (85°C) |
Not recommended |
|
Whole chicken - unstuffed |
185°F (85°C) |
1 hr 4 minutes |
Skillet
|
Cut |
Internal |
Maximum Time |
|
Boneless, skinless breast |
165°F (74°C) |
9 minutes per side |
|
Boneless, skinless thigh |
165°F (74°C) |
9 minutes per side |
|
Bone-in breast |
165°F (74°C) |
|
|
Bone-in legs |
165°F (74°C) |
|
|
Ground chicken patties |
165°F (74°C) |
9 minutes per side |
|
Whole chicken - stuffed |
185°F (85°C) |
|
|
Whole chicken - unstuffed |
185°F (85°C) |
