- - Chicken temps
04-30-2013 07:18 AM
I've always cooked my thighs to 165* internal which is done. But I read online the other day that some people are cooking thighs up to around 180* internal. I would assume this would risk drying out the meat but at the same time there is less risk of "pink" around the bone and getting a DQ...
What internal temps are you cooking chicken thighs to?
04-30-2013 07:33 AM
04-30-2013 08:23 AM
165 is about right if you are not panning with fat IMO. If you are doing the butter pan routine, 180 or even higher insures tender skin and won't be dry because of the added fat in the process.
If you are having red bone issues, you might try ramping your cooker temp down as you approach your target internal temp and try to hold at your target for a while instead of cooking hotter and pulling the chicken as soon as the target is reached.
05-02-2013 10:52 PM
For me, it's 170-175. If you go to 180 or beyond, you're taking a risk of drying it out. I don't pan in butter/fat/etc.
05-03-2013 07:49 AM
180 to 190. I no longer temp as I know it will be in that range. Keeps more juice in the meat. Never had dry.