Overcooked chicken is bone-dry and unappealing, so I can understand the temptation to pull it off the heat as soon as it hits 165°F (74°C). But chicken thighs are a surprising exception to this rule. Give them a little more time, up to around 185°F (85°C), and they become tender, juicy, and much more satisfying. Here’s how to find the chicken-thigh sweet spot.
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Why Chicken Thighs Benefit From Longer Cooking
The U.S. Department of Agriculture’s (USDA) safe minimum temperature for all poultry, including thighs, is 165°F. A thigh pulled at that temp is safe to eat, but it probably isn’t tender enough yet.
That’s because thighs have more connective tissue than breasts, including collagen, a protein that helps hold muscle together. At 165°F, the collagen hasn’t fully softened yet, which is a great example of the idea that “safe doesn’t always mean best.” With more time and heat, collagen breaks down into gelatin, making the meat softer and more succulent. Thighs also have more fat, which makes them more forgiving.
There’s no “magic” temperature for chicken thigh doneness, though there is a helpful range. For example, America’s Test Kitchen describes 175°F (79°C) as tender but still clinging to the bone, and 190°F (88°C) to 195°F (91°C) as “meltingly tender and exceptionally succulent.” Tenderness builds gradually with time and heat, so I often aim for around 185°F (85°C) as a happy medium.
How To Tell When Chicken Thighs Are Ready
Slide an instant-read thermometer into the thickest part of the thigh, keeping the tip away from the bone, which can throw off the reading. For thinner boneless thighs, insert it from the side so the tip can easily reach the center. Thighs also vary a lot in size, so it’s best to check smaller ones early and pull them out individually when they’re done to your liking. Boneless thighs also cook faster than bone-in, so start checking those first.
Beyond temperature, there are some other clues. Golden-brown skin or edges, for example, look great, but they’re only giving supporting information. When they’re close to the target temperature, a fork or thermometer should slide in with little resistance, and bone-in thighs should pull back from the bone, which wiggles loosely. Boneless thighs, on the other hand, should feel soft and give easily.
Tips for Cooking the Juiciest Chicken Thighs
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Take each thigh off the heat once it reaches your target. For a more fall-apart texture, you can go a bit higher, but check often. ATK advises stopping before 210°F (99°C), when the meat turns stringy.
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If the outsides are browning too quickly, lower the heat. In the oven, tent them loosely with foil. On the grill, move them to the cooler side. On the stovetop, finish them in the oven in an oven-safe pan.
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Always rest for a few minutes before serving so the juices redistribute.
Read the original article on Simply Recipes