#Chicken internal temperature skin
The best way to get chicken thighs with shatteringly crispy skin and juicy meat is by starting them on the stovetop in a cold pan, skin side down, and then finishing them in the oven. I’ll admit that referring to this chicken thigh recipe as a baked chicken recipe is cheating a bit as I’m starting the thighs on the stovetop first. Let me show you.Ī chicken thigh with golden-brown crispy skin, a product of starting it in a cold pan on the stovetop first. You’ll have great results by cooking them first on the stovetop in a pan and then transferring them to the oven. Now that we know it’s okay to continue to cook a chicken thigh past an internal temperature of 165 degrees Fahrenheit, what’s the best way to cook them to get crispy skin with a moist interior? It will take an extra three minutes for an 8-ounce, bone-in chicken thigh to go from 165 degrees Fahrenheit to 180 degrees Fahrenheit in a 450 degree Fahrenheit oven. Won’t it take a long time to cook chicken thighs to a temperature higher than 165 degrees Fahrenheit? No. This gives the meat time to tenderize, convert the tough collagen into silky gelatin. This higher internal temperature for serving also goes for turkey thighs. But the texture will be chewier than if they were cooked a little longer to a higher chicken thigh internal temp of 185 degrees Fahrenheit/ 85 degrees Celsius. So can you cook and serve chicken thighs right after they reach a chicken thigh temp of 165 degrees Fahrenheit/ 73.8 degrees Celsius? This chicken thigh was pulled from the oven at 180 degrees Fahrenheit. The gelatin will baste the meat making it moist and tender. This conversion of collagen into gelatin will continue up until 185 to 190 degrees Fahrenheit. This gelatin makes up for some of the moisture loss the chicken thigh experiences as it continues to cook. Starting at 105 degrees Fahrenheit, muscle fibers begin to contract and release moisture.Īt 140 degrees Fahrenheit, collagen begins to break down, transforming into gelatin.
This abundance of collagen requires a little more time as well as a higher chicken thigh internal temp to convert it to mouthwatering gelatin. Collagen is white, thin, transparent and is tough however, heating (to the appropriate temperature) converts collagen to gelatin which is tender. Collagen is not broken down easily by cooking except with moist-heat cookery methods. In meat, collagen is a major factor influencing the tenderness of the muscle after cooking. The primary functions of collagen are to provide strength and support and to help form an impervious membrane (as in skin). Collagen is a unique and specialized protein which serves a variety of functions. It is present in horns, hooves, bone, skin, tendons, ligaments, fascia, cartilage and muscle. Collagen-Collagen is the single most abundant protein found in the intact body of mammalian species.Here is the nerdy science explanation for what collagen is courtesy of The main reason that chicken thighs can benefit from being cooked to an internal temperature higher than 165 degrees Fahrenheit is their abundance of collagen. When the alarm beeps I know they’re done. When I’m busy I’ll throw some chicken thighs in the oven or on the grill with my oven-safe meat thermometer probe in them and set my temperature alarm at 180 degrees Fahrenheit. However, you don’t always have time to closely monitor everything you cook. An accurate thermometer takes the guesswork out of knowing when meat is cooked to the proper and safe temperature. These fun euphemisms are what turn a great piece of meat into a piece of cardboard. No more talk about chicken is done when the juices run clear or if the meat isn’t pink anymore.
#Chicken internal temperature how to
In this article, we will explain this phenomenon and how to use it to cook awesome chicken thighs each and every time.Īnd, as always, the number one tool you will need in this endeavor is an accurate instant-read digital thermometer. Tracking the temperature of chicken thighs using the Tappecue AirProbe3 (middle) and other thermometers.
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