Chicken Cooking Times
Proper cooking times are not just about safety. In fact, most Canadians overcook their chicken, which can leave it dry. From chicken breast to a whole roast chicken this chart ensures perfectly cooked chicken every time.
Internal temperature is measured using an instant-read food thermometer. Insert the thermometer in different spots, making sure to pay special attention to the chicken breasts and thighs which are the thickest parts of the meat. Food thermometers are available at most grocery stores in various formats and price ranges.
Roasting
| Cut | Internal Temperature | Average Cooking Time* |
|---|---|---|
| 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 (200 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) | 180°F (82°C) | 2 hours 10 minutes |
| Whole chicken – unstuffed (1.5 kg raw) | 180°F (82°C) | 1 hour 40 minutes |
| Wings (90 g raw) | 165°F (74°C) | 25 minutes |
*When to check the internal temperature – oven roasting uncovered, in a 350°F (180°C) oven.
Grilling
| Cut | Internal Temperature | Average Cooking Time* |
|---|---|---|
| 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) | 15 minutes per side 18 minutes per side |
| Ground chicken patties (120 g raw) | 165°F (74°C) | 6 minutes per side |
| Whole chicken – unstuffed (1.5 kg raw) | 180°F (82°C) | 1 hour 25 minutes |
| Wings (90 g raw) | 165°F (74°C) | 8 minutes per side |
*Medium heat with the lid down.
Skillet
| Cut | Internal Temperature | Average Cooking Time* |
|---|---|---|
| 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 |
*When to check the internal temperature – medium-high heat in a pre-heated skillet.
Breaded Chicken
| Cut | Internal Temperature | Average Cooking Time* |
|---|---|---|
| 5 nuggets (80 g raw) | 165°F (74°C) | 20 minutes |
| 2 tenders (51 g raw) | 165°F (74°C) | 20 minutes |
| 1 breaded chicken burger (85 g raw) | 165°F (74°C) | 25 minutes |
| 1 stuffed breaded chicken breast (142 g raw) | 165°F (74°C) | 35 minutes |
| 1 piece fried chicken (200 g raw) | 165°F (74°C) | 25 minutes |
* Times are based on frozen, uncooked chicken.
