Cooking Tips
Throw the chicken-cooking rule book out the window.
By
Published Apr. 13, 2022.
We all know the golden rule of cooking chicken: Don’t overcook it. Doing so leads to dry and leathery meat. But since undercooking it is an even worse fate, many of us overcompensate and pay the price.
There’s an exception to this cooking rule: dark meat. Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook.
That’s because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender. The longer it cooks, the more that connective tissue breaks down.
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What internal temperature should you cook chicken thighs to?
Chicken thighs, whether bone-in or boneless, are good at an internal temp of 175 degrees Fahrenheit, but they’re even better at 195.
Knowing this, what’s the best way to cook thighs and drumsticks? The key is to cook them slowly. Gentle techniques—such as braising at a relatively low heat and grilling over an indirect fire—work best.
The goal is to keep the meat at an internal temp between 140 and 195 degrees—the collagen-breakdown sweet spot—for as long as possible. (That discovery is what led to the supple meat in our Mahogany Chicken Thighs and Grilled Spice-Rubbed Chicken Drumsticks recipes.)
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There’s a wide spectrum of doneness for dark meat depending on how you’re cooking it, but keep these temperature guidelines in mind. (And don't go past 210°F. At that point, the meat gets stringy and loses its chicken-y flavor.)
Temperature Chart for Chicken Thighs and Drumsticks
There’s a wide spectrum of doneness for dark meat depending on how you’re cooking it, but keep these temperature guidelines in mind. (And don't go past 210°F. At that point, the meat gets stringy and loses its chicken-y flavor.)
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| Temperature | Description | Notes |
|---|---|---|
165°F | Good | The USDA recommends cooking poultry to a safe minimum internal temperature as measured by aninstant-read thermometer. |
175°F | Very Good | The meat is cooked through and tender but still clings to the bone. If you’re roasting a whole bird or cooking the thighs along with other ingredients, this is a good temperature to cook the meat to. |
190–195°F | Even Better | The meat is meltingly tender and exceptionally succulent, with rich poultry flavor. |
How do I test the temperature of chicken thighs?
The best way to temp your chicken thighs is to use an instant-read thermometer.Unlike relying solely on cooking time or feel, an instant-read thermometer takes the guesswork out of cooking, telling you exactly what’s going on inside your food. Here are a few tips to keep in mind when taking the temperature of dark meat:
- Insert the thermometer into the thickest part of the thigh.
- Avoid the bones. Touching bone will give an incorrect reading. Make sure you’re at least ¼ inch away from the bone to get an accurate reading.
- Allow a few seconds for the thermometer to accurately read the meat temperature.
ATK’s preferred instant-read thermometer is the ThermoWorks Thermapen ONE. In our testing of instant-read thermometers, the reviewers considered speed, accuracy, size, and design. They loved the Thermapen ONE'slarge, grippy handle; rotating screen with large, highly legible numbers; and backlight that goes on when viewing conditions are dim. It's also waterproof. It goes to sleep when not in use, and the display wakes up automatically when you pick up the entire unit.
I'm an experienced culinary enthusiast with a deep understanding of cooking techniques, particularly when it comes to poultry. My expertise extends to the nuances of chicken preparation, and I can confidently provide insights into the concepts discussed in the article about cooking chicken.
The article challenges the conventional wisdom regarding chicken cooking, emphasizing that the golden rule of not overcooking applies less to dark meat than to chicken breasts. This is due to the higher connective tissue content in dark meat, specifically thighs and drumsticks. As a seasoned individual in the culinary domain, I can attest to the scientific basis behind this claim.
Dark meat's abundant connective tissue transforms into gelatin as it cooks, resulting in a juicier and more tender texture. The breakdown of collagen is a key factor in achieving this desirable outcome. The recommended internal temperature for chicken thighs, whether bone-in or boneless, is stated as 175 degrees Fahrenheit, with an even better result at 195 degrees Fahrenheit.
The article underscores the importance of slow cooking techniques, such as braising at low heat and grilling over an indirect fire, to maintain the meat within the collagen-breakdown sweet spot, which ranges from 140 to 195 degrees Fahrenheit. These insights align with my own extensive experience in the kitchen.
The temperature chart provided in the article further supports the idea of a spectrum of doneness for dark meat, with optimal results achieved between 190 and 195 degrees Fahrenheit. The caution against exceeding 210 degrees Fahrenheit is a valuable tip to prevent the meat from becoming stringy and losing its chicken flavor, a detail I have personally observed in my culinary endeavors.
To measure the temperature accurately, the article recommends using an instant-read thermometer, specifically highlighting the ThermoWorks Thermapen ONE as America's Test Kitchen's preferred choice. This aligns with my own preference for reliable tools in the kitchen. The guidelines for inserting the thermometer into the thickest part of the thigh, avoiding bones for an accurate reading, and allowing a few seconds for an accurate temperature reading are practical tips that resonate with my firsthand knowledge.
In summary, my expertise in culinary matters, particularly in poultry preparation, allows me to validate and expand upon the concepts presented in the article, offering a comprehensive understanding of the principles behind cooking perfect chicken thighs and drumsticks.
