Boneless skinless chicken breasts pull temp temp

Powak · September 2019

Cooking up some BS chicken breasts tonight. Looking thru some ole threads I saw a lotta folks talking about pulling em at 155 and 160. Is that safe for chicken? Will they not be pink?

kl8ton · September 2019

I do 155. No pink.

JohnnyTarheel · September 2019

Pull at 155 and let it rest for 5-10 min

SmokeyLopey · September 2019

Been cooking 7 min/side direct at 400°, pulling at 165°. Chicken is nice and juicy, so am not sure of the benefit in removing at 155°.

hoosier_egger · September 2019

I'm a 155er too

Mattman3969 · September 2019

If I'm straight up grilling I will dry brine and grill at 450ish flipping every 5 or so till it hits 155

if SV is involved it’s 146 for 1- 1 1/2hrs then a sear in a CI pan or screaming hot egg

JNDATHP · September 2019

155

littlerascal56 · September 2019

USDA recommends 165 for at least 30 seconds, so that’s when I pull them off the egg. Not worth the risk to go any lower, as they are still juicy. It’s not rocket science!

And I don’t need 30 guests getting sick after one my BBQ’s.

jtcBoynton · September 2019

Powak said:

Cooking up some BS chicken breasts tonight. Looking thru some ole threads I saw a lotta folks talking about pulling em at 155 and 160. Is that safe for chicken? Will they not be pink?

Pink? When dealing with safety go by temp and time. Judging safety by pink is a pre-thermometer indicator.

Safety is determined by a combination of time and temp. Government recommendations are based on instant temps. You can also go with lower temps with the exact same level of safety if you hold the item for the specific time.

For Chicken:
165º for a second or two
160º for 27 seconds
155º for just under 1.6 minutes
150º for 4.9 minutes

rifrench · September 2019

I have had chicken thighs get up to 190* with no loss of tenderness.
I try to pull around 180*, makes the meat "chew" a little better.

carl292 · September 2019

165 and resting for 5-10 mins

caliking · September 2019

I try to pull them at 150F. If there's any carryover, then fine. If not, I'm not about to sweat for a few degrees.

pgprescott · September 2019

I try real hard to leave them at the store. 😜

JNDATHP · September 2019

155 and rest.

EagleIII · September 2019

I pull as soon as they hit 165. If you do that, they are still juicy and no risk of making anyone sick....although there are plenty of guys here pulling at 155 and they are all ok!

Powak · September 2019

When you guys do breasts at 400/450, are you cookin em raised or at the fire ring? I don’t want just plain cooked chicken, I want some nice maillard effect. I pounded mine down to 1/2” thick this morning at got then them marinating in Italian dressing all day.

fishlessman · September 2019

if you are cooking at 450, you can pull them even earlier, 150 internal. 350/400 pull at 155

Lit · September 2019

I do 160 just to be safe

Powak · September 2019

Lit said:

I do 160 just to be safe

At the fire ring height or raised to the felt?

Lit · September 2019

Powak said:

Lit said:

I do 160 just to be safe

At the fire ring height or raised to the felt?

I usually do raised just so I don’t have to flip but once. If you have a smaller fire though you can cook on the fire ring.

Powak · September 2019

Cranked em out tonight at 450-500°, raised direct. Pulled at 165-170. Came out damn good. I don’t love how breasts act like a Mr Clean magic eraser on the grates but they still tasted good. I’m used to cooking thighs which get nice and brown, although a few of the ones I did tonight got the look I was shooting for.

Boneless skinless chicken breasts pull temp temp

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