Claire Thompson
Grilling chicken to perfection can be tricky, especially since it's well-known for being contaminated with bacteria such as Salmonella, which can cause food poisoning. To ensure your chicken is cooked properly, it's important to check that it's done on the inside, not just the outside. While the most reliable way to do this is to use a thermometer, there are other methods you can use to check if your chicken is grilled to perfection.
| Characteristics | Values |
|---|---|
| Internal temperature | 165°F |
| Colour | White, not pink |
| Opacity | Opaque, not translucent |
| Juices | Clear |
| Firmness | Firm, but not hard |
| Smell | Fresh meat |
| Touch | No longer sticky |
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What You'll Learn
Using a thermometer
You should use a food thermometer with a probe to test the internal temperature of the chicken. Insert the thermometer into the thickest part of the meat, ensuring that it does not touch any bones, as these can conduct heat and give a false reading. If you are cooking chicken breasts, be careful not to pierce the meat repeatedly with the thermometer, as this can cause the juices to run out.
Digital meat thermometers are a great investment for your kitchen. They can be used for any type of meat to ensure that it is cooked properly. However, if you do not have a thermometer, there are other methods you can use to check if your chicken is cooked. These include the finger test or cutting into the meat to see if the juices run clear.
It is important to note that cooking times for chicken can vary depending on the grill used, the size and thickness of the meat, and whether it is boneless or bone-in. Boneless, skinless chicken breasts will take around five minutes per side to cook, while chicken thighs and drumsticks will need a longer cooking time of about 15 to 20 minutes total.
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Checking the juices run clear
Checking that the juices of grilled chicken run clear is a good way to ensure the chicken is cooked properly. This method is especially useful if you don't have a meat thermometer. To check, pierce the chicken with a knife, fork, or skewer, ideally at the thickest part of the meat. Make only a small puncture hole so that if the chicken is not done, it will not dry out. Press down on the chicken and observe the juices that come out. If the juices are clear, the chicken is done. If they are pink or red, the chicken needs to be cooked further.
It is important to ensure that grilled chicken is fully cooked before serving it, as undercooked chicken can contain harmful bacteria that can cause food poisoning. Even after cooking, raw chicken can contaminate surfaces that come into contact with it, so it is important to wash your hands and any utensils used to prepare the chicken.
While checking the juices is a good indicator of doneness, using a meat thermometer is the best way to ensure that grilled chicken is fully cooked. According to food safety experts, the internal temperature of chicken should reach 165°F (74°C) to be safe to eat. A meat thermometer will allow you to accurately measure the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken, such as the breast, to get the best reading.
In addition to checking the juices and internal temperature, you can also assess the doneness of grilled chicken by its texture and appearance. Fully cooked chicken should be firm to the touch and have a grainy, drier texture. It should be white throughout, with no pink remaining, including in the middle of the meat. If the chicken is covered in sauce, make a small cut in the thickest part to check the colour of the meat.
By using a combination of these methods, you can ensure that your grilled chicken is fully cooked and safe to eat. Remember, it is always better to cook chicken a little longer than to risk serving undercooked meat.
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Feeling for firmness
When grilling chicken, it is crucial to ensure it is cooked properly, not just for flavour but also for health reasons. Chicken is known to be contaminated with Campylobacter bacteria, Salmonella, and Clostridium perfringens bacteria, which can cause food poisoning.
While the most accurate way to determine whether your chicken is done is to use a meat thermometer, you can also feel for firmness. The touch test is a quick and practical way to gauge the doneness of the meat. You can compare the firmness of the meat to different parts of your hand. Touching your thumb to your pinky finger should result in a very firm feel, characteristic of well-done meat.
When the chicken is cooked through, it should be firm to the core. You can use tongs or another tool to feel the chicken as you decide to take it off the grill. It should not be squishy or floppy, but a firm texture throughout. You can also poke the chicken with a fork or skewer and check the juices. They should be clear, not pink or red. If the juices are not clear, the chicken needs to go back on the grill.
While the touch test is a handy reference, it may not be as precise as using a meat thermometer. The best way to ensure your chicken is cooked properly is to use a combination of methods.
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Cooking time and cut of chicken
When grilling chicken, it's important to consider the cut of the meat and adjust your cooking time accordingly. Bone-in chicken pieces, such as thighs and drumsticks, will take longer to cook than boneless cuts. Here are some approximate cooking times for different cuts of chicken on the grill:
Boneless Skinless Chicken Breasts
- Grill for 5 to 6 minutes per side over medium-high heat (around 400˚F) until the internal temperature reaches 165˚F.
- Alternatively, pound the breasts to an even thickness of about 1/2 inch and grill for 2 to 3 minutes per side over high heat.
Chicken Tenders
Grill for 2 to 3 minutes per side over medium-high heat (around 375˚F) until the internal temperature reaches 165˚F.
Chicken Wings
Grill for 15 to 20 minutes over medium heat (around 350˚F), turning regularly (about 3 minutes on each side) until the internal temperature reaches 165˚F.
Boneless Skinless Thighs
Grill for 7 to 8 minutes per side over medium-high heat (around 375˚F) until the internal temperature reaches 165˚F.
Bone-in Thighs
Grill for 30 to 40 minutes over medium-high heat (around 400˚F) for direct heat or medium-low heat (around 300˚F) for indirect heat.
Drumsticks
Grill for 30 minutes over medium-high heat (around 400˚F), rotating every few minutes until the internal temperature reaches 165˚F.
Whole Chicken
Butterfly the chicken by cutting out the backbone and position it skin side up over indirect heat. Grill for 50 minutes over medium-high heat (around 375˚F), turning once during cooking.
It's important to note that these are general guidelines, and the actual cooking time may vary depending on the size and thickness of your chicken pieces, as well as the temperature and performance of your grill. Always use a meat thermometer to ensure your chicken is cooked to a safe internal temperature of 165˚F. Insert the thermometer into the thickest part of the meat, avoiding any bones, to get an accurate reading.
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Colour and smell
Colour
The colour of chicken can provide valuable insights into its doneness, but it can be challenging to assess without cutting into the meat. When grilled chicken is fully cooked, it should be white throughout, with no traces of pink remaining, including in the centre. This indicates that the meat has reached the necessary internal temperature to eliminate harmful bacteria. However, it is important to note that the absence of pink does not always guarantee doneness, as chicken can sometimes be cooked unevenly, with the exterior appearing white while the interior remains undercooked.
To accurately assess doneness, it is recommended to cut into the thickest part of the meat. If the juices that emerge are clear, it is a good indication that the chicken is cooked properly. Conversely, if the juices appear pink, it suggests that the chicken requires additional cooking. It is worth noting that the colour of the juices is a more reliable indicator of doneness than the colour of the meat itself, as juices can provide a glimpse into the interior without solely relying on external cues.
Smell
While smell may not be as definitive as visual or temperature-based indicators, it can still offer clues about the chicken's doneness. Properly cooked chicken should have a pleasant aroma, devoid of any foul or off-putting odours. A sour or sulfurous smell, akin to rotten eggs, is indicative of spoilage, and the chicken should be discarded. However, it is important to exercise caution, as some individuals may have a heightened or diminished sense of smell, affecting their perception of odours. Therefore, relying solely on smell to determine doneness may not be advisable.
In summary, when assessing the doneness of grilled chicken, colour and smell can provide initial clues. However, for greater accuracy, it is recommended to utilise tools such as meat thermometers and internal inspections of the meat's texture and juices. Combining these methods helps ensure that the chicken is cooked thoroughly, reducing the risk of foodborne illnesses associated with undercooked poultry.
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