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Rubbery Chicken Breast

royalt
royalt Posts: 6
in EggHead Forum
I don't want to sound like a newbie at cooking chicken, HOWEVER.
I have cooked chicken for a long time on the grill but just judged doneness by firmness of breast then cut to confirm doneness with no pink. Never gotten sick (knock on wood)
However lately I have purchased a Thermapen and ever time I get to 165 and eat the chicken it is slightly rubbery which I know means over done. I have double checked the thermomoter with the ice test and it seems right on and checked it against other thermometers. Is 165 overdone for chicken breast ?

Any ideas ?


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Comments

  • Mickey
    Mickey Posts: 19,768
    Ice test is new to me. We do boiling water test on mine. Do lots of chicken at 400 direct raised and pull at 160. Works here.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • U_tarded
    U_tarded Posts: 2,083
    165 is probably way under where you were cooking chicken breasts to before. the rubbery texture is actually extremely moist cooked chicken.  take it another 10-15 degrees and you will have what you are used to.
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  • SmokingOzarksBBQ
    SmokingOzarksBBQ Posts: 151
    I usually cook the breast until 160 and then let rest for 5 min or so and it will get to 165. I cook at around 350 raised direct. Usually good for me. However i have noticed some chicken breast from Walmart has a rubbery texture but its only occasionally. I believe it could just be bad meat. 
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  • jeroldharter
    jeroldharter Posts: 556
    Why not cook it the old way and then use the Thermapen to check the temperature?
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