Chicken thighs are cooked when their internal temperature reaches a safe minimum, ideally between 170-175 degrees Fahrenheit.
While the USDA states that chicken is safe to eat at an internal temperature of 165°F, cooking dark meat like chicken thighs to a slightly higher temperature of 170-175°F results in a more tender and flavorful product. This is because the connective tissues in the thigh break down more effectively at higher temperatures.
Here's a breakdown of important considerations:
- Minimum Safe Temperature: 165°F (74°C). This ensures that harmful bacteria like Salmonella are killed.
- Recommended Temperature for Thighs: 170-175°F (77-79°C). This is the sweet spot for optimal texture and flavor in chicken thighs.
- How to Check: Use a reliable meat thermometer inserted into the thickest part of the thigh, avoiding bone.
- Carryover Cooking: The temperature may continue to rise slightly after removing the chicken from the heat. Account for this by removing the chicken slightly before it reaches the target temperature.
Cooking times will vary depending on the cooking method (baking, grilling, pan-frying, etc.) and the size of the chicken thighs. Always use a meat thermometer to ensure doneness.
