How to Cook Chicken Safely (and Keep It Juicy)
Undercooked chicken can make you sick. Overcooked chicken is dry. One cheap tool and one number fix both. Here's how to thaw, handle and cook chicken the way the USDA recommends.
The one number: 165°F
The USDA's safe minimum internal temperature for all chicken: whole birds, breasts, thighs, wings, ground chicken and leftovers. At 165°F, harmful bacteria like Salmonella are killed.
Use a food thermometer. It's the only reliable test. Color isn't: cooked chicken can still look a little pink, and undercooked chicken can look white. Cutting it open to check also lets the juices run out.
- Pieces: push the probe into the thickest part, from the side, without touching bone (bone reads hotter).
- Whole chicken: check three spots: the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast. All three need 165°F.
- Thin pieces: insert the probe sideways so the tip sits in the middle.
Worth $15. An instant-read digital thermometer gives a reading in a few seconds. It's the single biggest upgrade to your chicken.
Thaw it safely
Bacteria multiply fast between 40°F and 140°F. On the counter, the outside of the chicken sits in that zone for hours while the middle is still frozen. So never thaw chicken on the counter. The USDA lists three safe ways:
| Method | How long | Then |
|---|---|---|
| Refrigerator (best) | About a day for a 1 lb package. Whole birds and bigger packs: 1 to 2 days or more (at least 24 hours per 5 lb). | Keeps 1 to 2 more days in the fridge. Can be refrozen. |
| Cold water | Sealed bag, fully under cold tap water. Change the water every 30 minutes. About 1 hour or less for 1 lb, 2 to 3 hours for a 3 to 4 lb whole chicken. | Cook right away. |
| Microwave | Use the defrost setting. | Cook right away; some parts may start cooking. |
No time to thaw? You can cook chicken straight from frozen in the oven or on the stove (not the slow cooker). It takes about 50% longer. Still check for 165°F.
Don't wash it. Do wash everything else.
Rinsing raw chicken doesn't remove bacteria. It splashes them onto your sink, counters and nearby food. A USDA study found that many people's sinks still had germs after they washed chicken. The CDC's advice: raw chicken is ready to cook as it comes.
- Pat it dry with paper towels if you want better browning, then throw the towels away.
- Use a separate cutting board for raw chicken, or prep vegetables first.
- Wash your hands with soap for 20 seconds after touching raw chicken.
- Wash boards, knives and plates in hot, soapy water before using them again. Never put cooked chicken back on the plate that held it raw.
- Toss leftover marinade that touched raw chicken, or boil it before using it as a sauce.
Why it matters: the CDC estimates about 1 million people in the U.S. get sick from contaminated poultry every year.
Bake, pan-sear or grill
Most hands-off
Heat the oven to 350°F. Pat dry, oil and season. Bake on a sheet pan or in a dish, skin side up. Whole chickens go breast side up on a rack. Check the temperature at the low end of the time range.
Fast, for boneless pieces
Pound breasts to an even ¾ inch. Heat a little oil in a skillet over medium-high until it shimmers. Lay the chicken in and don't move it until it releases and is golden, then flip and turn the heat to medium.
Two zones
Set up a hot side and a cooler side. Sear pieces over direct heat, then move them to the cooler side if the outside browns before the inside is done. Whole birds cook only on the cooler side (indirect heat) with a drip pan.
Thermometer wins
Times are a starting point. Pieces vary in thickness, and ovens and grills vary in heat. Stop cooking when the thickest part reads 165°F.
Keep it juicy, store it safely
- Even thickness. Pound thick breasts between plastic wrap, or slice them in half horizontally, so the thin end doesn't dry out while the thick end cooks.
- Salt ahead. Salting 30 minutes to a day ahead (in the fridge) helps chicken hold moisture.
- Pull it at 165°F, not long after. Every minute past that dries it out.
- Rest it. Let pieces sit 5 minutes, and a whole chicken 15 minutes, before cutting so the juices settle.
- Thighs forgive. Dark meat stays juicy even a bit past 165°F, so it's a great cut for beginners.
Leftovers
- Refrigerate within 2 hours (1 hour if it's above 90°F outside).
- Eat within 3 to 4 days, or freeze for about 4 months.
- Reheat to 165°F, until steaming hot.
FAQCommon questions
My chicken is still pink but reads 165°F. Is it safe?
Yes. The USDA says temperature, not color, tells you it's safe. Chicken, especially near the bone or from young birds, can stay pinkish even when fully cooked.
Is 165°F the same for thighs and breasts?
Yes, 165°F is the safe minimum for every cut. Many cooks take thighs higher (175°F or so) because the meat gets more tender, but that's about texture, not safety.
Can I thaw chicken in hot water?
No. Use cold tap water only, and change it every 30 minutes. Hot water warms the outside into the danger zone where bacteria grow.
Can I refreeze chicken I thawed?
If you thawed it in the fridge, yes, though it may lose some quality. If you thawed it in cold water or the microwave, cook it first, then you can freeze the cooked chicken.
How do I know chicken has gone bad?
Raw chicken keeps 1 to 2 days in the fridge. A sour smell, sticky or slimy feel, or gray color are signs to throw it out. When in doubt, throw it out.