COOKING 101 - FAQ: Chicken Temperatures, Resting, and Food Safety

 

 

Is chicken really safe below 165°F?

Yes — when time is factored in.

165°F is the USDA’s instant-safety temperature. But food safety works on time + temperature, not just one number. Chicken held at 155°F for about a minute achieves the same level of bacterial reduction. A full 15-minute rest more than covers that window.

The chicken doesn’t need to hit 165°F on the heat to be safe — it needs to spend enough time hot enough.

Why not just cook everything to 165°F and be done with it?

You absolutely can — and that’s why the guideline exists.

But chicken breasts are very lean. Cooking them all the way to 165°F on the heat almost always means overshooting their ideal texture. Pulling earlier and resting gets you the same safety with noticeably better results.

This is about control, not cutting corners.

 

 

Does this work for bone-in chicken breasts?

Yes. This method works for both boneless and bone-in chicken breasts.

Bone-in cuts often cook a bit more evenly because the bone slows heat transfer. Pull at 155°F, rest fully, and you’ll end up with juicy meat instead of dry edges and an underwhelming center.

Why pull at 150°F for tacos, enchiladas, or pulled BBQ?

Because there’s a second cooking step.

If the chicken is going to be shredded, simmered, sautéed, or reheated in sauce, starting lower prevents it from drying out later. Pulling at 150°F, resting, and then finishing in the final dish gives you tender, juicy chicken instead of stringy leftovers.

The final cook finishes the job. 

 

 

Why do thighs need a higher temperature?

Thighs are dark meat — more fat, more connective tissue.

They’re safe at 165°F, but they’re often chewy or rubbery at that point. Higher temperatures (around 180–185°F) break down collagen and melt fat, giving thighs that rich, succulent texture they’re known for.

That’s why I pull thighs at 175°F and let them rest up to about 185°F.

Breasts want precision.
Thighs want patience.

 

Do I really need a thermometer?

Yes. Always.

This approach relies on accuracy, not guessing. A simple instant-read thermometer takes the anxiety out of cooking chicken — and once you start using one, you’ll never go back.

 

 

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