Chicken Temperature

[Shady]

What is the perfect temperature for Comp chicken thighs? Seems I am never happy with the doneness, either overdone and dry or under done and rubbery.
I do pan them then finish on a rack. I need a starting point.
Any help would be greatly appreciated.

[JD McGee]

I glaze @ 165-170...they usually finish @ 170-175...:becky:

[southernstyle]

I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there

[boogiesnap]

i suggest reading this: http://thehogblog.com/?p=2479

i think it's more about time/technique than temp to get them done right.

and BTW, i agree on Oakridge Game Changer. excellent stuff. (not a shameless plug, i really think that)

[JeffR]

I glaze at 175-180, but I also brine so the meat does not dry out at the higher temp. They are very juicy and very tender. If you don't brine or if your going boneless I would take them that high. Oh if you brine try the oakridge game changer. Forgive me I had to throw that plug out there

Shhh don't tell everyone :-P

Actually I'm doing a practice cook with it today :icon_blush: