Can you cook a chicken in the microwave?

Cooking a whole chicken in the microwave is possible, but it requires some preparation and technique to ensure even cooking and prevent the meat from drying out. Microwaves cook food much faster than conventional ovens, but the quick cooking can lead to overcooked outer areas while the inside remains underdone. With the right approach, the microwave can produce a juicy, tender chicken in a fraction of the usual roasting time.

Benefits of Microwaving Chicken

There are a few potential advantages to microwaving chicken compared to roasting it in the oven:

Faster cooking time – A whole chicken can be microwaved in about 15-20 minutes compared to at least an hour in the oven.
More convenience – The microwave is simpler and requires less active cooking time. You don’t need to preheat an oven or monitor the temperature.
Less energy use – Microwaves use less electricity than conventional ovens.

Lower fat – Microwaved meat tends to have less fat drippings compared to other moist-heat methods.

For busy home cooks, the microwave can be a handy way to cook chicken quickly with minimal preparation and monitoring. The key is learning techniques to prevent drying and overcooking.

Challenges of Microwaving Chicken

There are also some challenges to getting good results when microwaving chicken:

Uneven cooking – Microwaves penetrate food to a depth of about 1-1.5 inches. Dense meats like chicken breasts and thighs may cook unevenly.
Hot spots – Areas closer to bones may overcook while meat in the center is underdone.
Drying out – Microwaves cook very rapidly, which can cause moisture loss.

Rubber skin – The skin may become unpalatably tough and rubbery with microwaving.

Preparation methods like spatchcocking, scoring, and partial precooking can help overcome some of these hurdles and produce juicy, tender meat.

Best Practices for Microwaving Chicken

Follow these tips for microwaving chicken successfully:

Use a microwave-safe dish – Glass or ceramic work best. Metal containers should not be used.
Don’t cover completely – Allow steam to escape to prevent boiling. Use vented plastic wrap or paper towels.
Flip halfway – Rotate the chicken so both sides are exposed to microwaves.

Let rest before carving – Allow chicken to rest 5-10 minutes; the temperature will equalize.
Check for doneness – Chicken should reach an internal temperature of 165°F.
Add sauce after – Brush on sauces and seasonings after microwaving to prevent burning.

Whole Chicken

For microwave cooking, use broiler-fryer chickens around 3-4 pounds. Remove giblets and trim excess fat. Rinse and pat the outside dry. Then, prepare the chicken using one of these methods:

Spatchcock

Spatchcocking, also called butterflying, involves removing the backbone and flattening the chicken. This allows more even cooking and quicker time. Use kitchen shears to cut out the backbone, then press down firmly on the breastbone to flatten.

Precook

Partially precooking the chicken promotes more even microwave cooking. Bring a pot of water to boil, add chicken, and parboil for 5 minutes before microwaving to finish.

Score Skin

Scoring the skin by making shallow cuts allows steam to escape. Make vertical slices along the breast and thighs about 1 inch apart.

Wrap in Towels

Wrapping the chicken in paper towels prevents the skin from drying out. Refresh with new towels midway through microwaving.

Cook Upside-Down

Cooking the chicken upside-down prevents the breast and wings from overcooking. Flip halfway through for even exposure.

Shield Extremities

Shielding the wing tips, drumsticks, and breast with strips of foil prevents those thinner areas from overcooking.

Microwaving Steps

Once the chicken is prepared, follow these steps for microwaving:

Place chicken breast-side down in a microwave-safe baking dish. Leaving the cavity empty speeds cooking.

Cover lightly with vented plastic wrap or paper towels. Don’t use a tight seal.
Microwave at 60% power for 5 minutes per pound. For a 4 lb chicken, microwave 20 minutes.
Turn chicken over and rotate dish halfway through. Replace towel covering.

Let rest 10 minutes before checking internal temperature with a meat thermometer.
If not yet 165°F, microwave in 1-2 minute bursts until done.
Allow chicken to rest 5 minutes before carving to allow juices to redistribute.

Chicken Parts

Bone-in parts like breasts and drumsticks cook well in the microwave using the same principles. Cook time is much shorter than a whole chicken. Follow these guidelines:

Chicken Part	Cooking Time
Chicken breast	5-7 minutes
Chicken thighs	6-8 minutes
Drumsticks	8-10 minutes

Arrange the pieces in a single layer on a microwave-safe dish. Add a few tablespoons of water to prevent drying out. Cook at 60-70% power, flipping halfway through. Chicken pieces are done when the meat reaches 165°F internally and/or the juices run clear.

Common Microwaving Mistakes

It’s easy to over or undercook chicken in the microwave. Watch out for these common microwaving mistakes:

Too high power level – Use lower power around 60% to allow gradual, even cooking.
Overcrowded dish – Chicken pieces need space between them for even cooking.
Covering too tightly – Trapped steam can cause boiling and uneven cooking.

Not flipping – Rotating and flipping ensures all sides are cooked through.
Cook time too short – Check internal temperature to ensure doneness.
Cook time too long – This leads to dried, rubbery chicken. Cut back on time for microwaved chicken.

Tips for Flavorful, Juicy Chicken

With the right technique, microwaved chicken can be juicy and flavorful. Try these tips:

Brine before cooking – Soaking in a saltwater brine infuses flavor and moisture.
Coat with oil/sauce – Brush with oil, melted butter, or sauce to keep meat juicy.

Seasonings – Rub with herbs, spices, garlic, citrus for extra flavor.
Basting – Brush chicken with pan juices during pauses for added moisture.
Let rest – Allowing chicken to rest keeps juices locked in after cooking.

Serving Microwaved Chicken

Microwaved chicken works well in all kinds of dishes. Some serving ideas include:

Chicken sandwiches or wraps
Chicken salads

Quesadillas or tacos
Casseroles like chicken divan or enchiladas
On top of fresh green salads

In soups, stews, or chilis

Shredded or diced microwaved chicken is ideal for sandwiches, salads, and casseroles where you want the meat tender and juicy. Sliced chicken breast is nice for more composed plates.

Cooking Other Meats in the Microwave

While the microwave is unconventional for roasts and whole birds, it can be handy for small cuts of meat using the right technique. Here are some tips for microwaving other meats:

Pork

Chops and tenderloin – Cook 4-6 minutes per pound at 60% power
Shield bone ends with foil to prevent overcooking
Let rest before slicing; final temperature should be 145°F

Beef

Steaks – Cook 5-7 minutes per pound flipping once
Roast beef – Cook 8-10 minutes per pound; slice thinly against the grain
Ground beef – Cook in a microwave-safe colander to drain fat

Final temperature for beef should reach 160°F

Fish and Seafood

Fillets – Cook 3-5 minutes per pound; brush with oil or lemon
Shrimp – Cook 1-2 minutes per pound until opaque

Scallops – Cook 2-3 minutes; brush with oil and stir halfway
Cook just until flesh is opaque; do not overcook

Is Microwaved Chicken Safe?

Microwaving does not expose chicken to high enough heat to create potentially harmful compounds like heterocyclic amines and polycyclic aromatic hydrocarbons that come from grilling or frying at very high temperatures. Microwaved meat is generally considered safe as long as it reaches the recommended safe internal temperature for chicken of 165°F.

However, as with any cooking method, proper handling and storage is still important for food safety:

Refrigerate raw chicken below 40°F until ready to microwave
Wash hands, utensils, dishes that have touched raw chicken

Use cooked chicken within 3-4 days
Reheat leftovers to 165°F

Following food safety guidelines prevents the spread of bacteria like salmonella or campylobacter that can cause foodborne illness.

Conclusion

Cooking chicken in the microwave produces safe, tender meat when the right techniques are used. Preparing the chicken properly by spatchcocking, scoring, or precooking allows for faster, more even cooking. Maintaining moisture by not overcooking, wrapping in towels, and letting the meat rest keeps microwave chicken juicy. While microwaving chicken requires some trial and error, with the right approach it can be a quick and convenient cooking method for wholesome weeknight meals.