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Chicken internal Temp.

belle's dadbelle's dad Posts: 146
edited 5:13PM in EggHead Forum
Now I know I'm getting senile. I haven't done a chicken for a longtime, and, I can't remember what internal temp. I should strive for. Any help would be greatly appreciated. I've got a spatchcocked chicken on a raised grill now.

Vero Beach, FL


  • Nature BoyNature Boy Posts: 8,406
    If the breast is 160 when you take it off, the white meat will be perfect.

    The dark meat (thighs and legs) should be 175 or more in a perfect world.

    Happy cookin
    Twitter: @dizzypigbbq
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  • Ahh - But this is not a perfect world --- If it was, I might have remembered. Thank's Chris
  • DarnocDarnoc Posts: 2,661
    Have to agree with Chris.But I received Bobby Flays Grilling For Life this Christmas and in his section of the book Fahrenheit 101 he recommends pulling a chicken or turkey breast at temperature of 150 to 155 and letting it rest til 160.This is the first time I have ever seen that low of a temp to pull.Go figure.
  • Nature BoyNature Boy Posts: 8,406
    That is not a bad idea at all. And the hotter you are cooking the more increase in internal temp you'll get during the rest.

    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SalguodSalguod Posts: 130
    I cook plenty of whole chickens, and I always pull the chicken at 155 degrees and let it rest a few minutes. If you let it get hotter than that, it just gets dry. Never been sick from chicken in all these years; I think USDA recommendations are ULTRA conservative. Perhaps you need to go with 160 for chicken parts, but 155 is fine for a whole chicken. The temperature will climb when it rests. Check it with your thermapen. Again, if you go by the USDA recommendations, you will overcook poultry every time.
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