Grilled chicken tonight. Still pink 188 degrees

mikegernes

I grilled chicken tonight legs and thighs. Internal temp was 188. Still was pink. I ate it and it was wonderful. My wife would not eat. She was afraid. How does other peoples chicken turn out. She thinks something is wrong. Any explanations here would be great. Thanks.

pgprescott

Pink from smoke maybe. It was done and plenty safe. Temp is temp is temp. Period. 

Gulfcoastguy

I have had that happen with Turkey. I just told people that it was smoked. If the temp is right, it’s safe .

Mattman3969

Could also be spilled bone marrow 

tarheelmatt

Sometimes the red from marrow can discolor the meat.  This is from chickens that grow too fast typically.  

You have a picture?  Is it in the middle or on the outside?  Outside would be smoke penetration.  

Photo Egg

Are you fairly confident your thermometer is accurate?
First time this has happened I wouldn’t worry about it and blame it on the bird as others have said.
Next time just cook a couple pieces up to 200 degrees for your wife. If by chance it’s still pink you have done all you can do.

caliking

Education starts at home. Try to explain that the chicken is indeed “done”. If that doesn’t work, cook to temp, and she can microwave a few pieces to whatever temp or color she prefers. 

Eoin

I get quite a pink smoke ring effect on chicken sometimes. My last roast bird looked undercooked but wasn't.

lousubcap

As above, thermo calibrated?? And the key-was the pink on the inside or around the outside?  Outside is from the smoke process which is what I would expect given your temp is accurate.  FWIW-

Yno

I have had this argument with my wife many times. She now knows better. Now that chickens are bred to grow faster and reach market weight sooner, this has become somewhat of a common issue. But I believe Meathead Goldwyn and his research:

https://tinyurl.com/y84sr3to

You can try this on your wife - it may or may not work.

fishlessman

like has been said, its these fast growing birds.  at 188 its way done.  when you bite into under cooked chicken you know it immediately

ColtsFan

I agree with the bone marrow, young chicken theory. You'd know if it was raw

GoooDawgs

I'd still toss it even if the temp was 188.   Chicken is cheap enough that tossing it is worth not wondering if you might get sick for 24 hrs - even if it's perfectly fine. 

1voyager

Not to worry. The poultry I have cooked on the Egg always results in pink color whether I use wood chunks or not.

fishlessman

the purple marrow in the thin boned fast grown chickens turns the meat pink

northGAcock

If you used mesquite, it will turn the chicken pink on the inside....possiable explanation.

unoriginalusername

pgprescott said:

Pink from smoke maybe. It was done and plenty safe. Temp is temp is temp. Period. 

lol agree. Such an argument with my family when I served “pink” smoked turkey at thanksgiving 

eventually once people ate it they loved it. 

caliking

GoooDawgs said:

I'd still toss it even if the temp was 188.   Chicken is cheap enough that tossing it is worth not wondering if you might get sick for 24 hrs - even if it's perfectly fine. 

As @pgeprescott said, temp is temp. 

If you're tossing chix cooked to 165F or higher, then you're burning $$. Breast is good at 150F or higher. You won't get sick. 

Keeping the peace at home with SWMBO is an entirely different matter. 

FanOfFanboys

caliking said:

Education starts at home. Try to explain that the chicken is indeed “done”. If that doesn’t work, cook to temp, and she can microwave a few pieces to whatever temp or color she prefers. 

and if that doesn't work trade her in for a new model

golfguyjosh

I have this same issue with my turkey and some full roast chickens. I always say fine more for me lol but yes i have noticed if i am not getting my meat from my butcher then i am noticing more pink deeper in the meat (near bones) 

jtcBoynton

mikegernes said:

...Internal temp was 188. Still was pink. ...My wife would not eat. She was afraid. ... She thinks something is wrong. Any explanations here would be great...

Back in the days before quality accurate thermometers were available to the home cook people learned to judge doneness of chicken by sight.  It is really hard to unlearn food safety and proper ways to cook. It is perfectly safe to eat as longer as temp is reached no matter what the color is.  It will be hard for many people to get past this. Under done chicken and pork were things to be avoided and current safety standards are hard for many to accept.

SaintJohnsEgger

Lots of good advice and info.

One more thing to think about - make sure that you haven't got the temp probe touching or penetrating the bone as the readings won't be accurate. Still at 188 you should be good.