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165°F

Measured in the thickest part, not judged by colour. That is the single most asked question on this site. There are 2,717 more.

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Chicken breasts

Timings, temperatures, brining, resting, and why it keeps coming out dry.

642

Chicken thighs

Doneness, bone in versus boneless, crisping the skin, and slow cooking.

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Temperature conversions, fan settings, preheating, microwaves and storage.

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2 hours

That is how long chicken can safely sit at room temperature, raw or cooked. One hour if the room is warm. Cooking it first does not buy you extra time. Read the full answer

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165F, or 74C, measured in the thickest part. Pull it just before it gets there and let carryover cooking finish the job while it rests, which is what stops it drying out. Read the full answer

Yes, provided it has reached 165F. Colour is not a reliable test on its own. Smoking, freezing, bone contact and natural pigments can all leave a rosy tint in meat that is perfectly safe. Read the full answer

Around 25 to 30 minutes at 375F for boneless, skinless breasts. Size, thickness and whether it is bone in all shift that, so check the thickest part rather than the clock. Read the full answer

165F is the safe minimum, but thighs are better between 175 and 195F, where the connective tissue breaks down and the meat turns genuinely tender rather than merely safe. Read the full answer

Breasts for lower fat and more protein per gram. Thighs for more flavour, more iron and B12, and a far wider margin for error when you cook them. Read the full answer

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Colour lies. The clock lies. A thermometer does not.

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