When cooking chicken, using a meat thermometer is the best way to ensure it reaches a safe internal temperature and is fully cooked. But there is some debate around whether to insert the thermometer into the thickest part of the breast or the thigh.
Checking Temperature in the Breast
Many chefs and cooking experts recommend putting the thermometer into the thickest part of the chicken breast, without touching bone, to get an accurate reading. Here are some of the reasons why:
- Chicken breasts cook faster than thighs and are more prone to overcooking and drying out. Using a thermometer in the breast allows you to pull it off the heat as soon as it hits the target temp.
- Breasts are leaner with less fat and connective tissue so there is less margin of error when cooking them.
- The breast is the part most likely to harbor harmful bacteria so ensuring it is fully cooked through is critical.
- A thermometer inserted into the dense muscle of the breast will give you the most consistent temperature compared to the thigh which has more fat/tissue variation.
Many health organizations including the USDA recommend an internal temperature of 165°F (74°C) for chicken breasts to destroy any potential bacteria or pathogens. So taking the temperature in the thickest part of the breast can help guarantee it reaches this safe cooking temp.
Checking Temperature in the Thigh
While the breast approach is common, some cooks argue that inserting the thermometer into the thickest section of the thigh is more reliable. Here’s why:
- Chicken thighs take longer to cook than breasts so should be checked separately to avoid overcooking the breast.
- Thighs contain more fat and collagen so temperature readings can vary in different areas.
- A thermometer inserted near the thigh bone will give you the lowest temp of the thigh. Higher temps indicate the thigh is fully cooked.
- Chicken thighs can safely cook to a higher temp than breasts, usually 175°F (79°C) minimum.
The takeaway is that since thighs and breasts cook at different rates, it can make sense to check both areas with a thermometer for the most accuracy. The breast should reach 165°F (74°C) while the thighs can go up to 175-185°F (79-85°C) depending on preference.
Tips for Using a Thermometer on Chicken
To ensure you get an accurate temperature reading, here are some useful tips:
- Always insert the probe into the thickest part of the breast or thigh, taking care to avoid touching bone.
- For bone-in pieces, aim for the meatiest section adjacent to the bone.
- Make sure the probe is inserted deep into the center of the meat and not resting in fat or touching pan.
- For whole chickens or roasts, check the inner thigh and breast in a few spots.
- Let the thermometer readings stabilize for 15-20 seconds before removing from the meat.
- Clean the thermometer probe thoroughly with soap and hot water before and after each use.
Conclusion
While both breast and thigh temperatures are important, most experts recommend inserting the thermometer first into the thickest part of the breast to guarantee it reaches the 165°F (74°C) minimum. The thigh can be checked afterwards and cooked to up to 185°F (85°C) if desired. Using a few thermometers to monitor both breast and thigh temperatures is ideal. Properly using a thermometer is the only reliable way to confirm chicken is thoroughly cooked for food safety.