Chicken drumsticks may appear slightly pink or have a pinkish tinge after cooking. There are a few reasons why properly cooked chicken can sometimes still have a pinkish hue.
Why Might Chicken Drumsticks Appear Pink?
Here are some common reasons chicken might still appear a bit pink after cooking:
- Bone marrow – Bones contain bone marrow and blood that can leach into the surrounding meat, causing a pink tinge.
- Brining – Chicken that is soaked in a saltwater brine before cooking may appear more pink.
- Spices and seasonings – Ingredients like paprika can give cooked chicken a pinkish color.
- Myoglobin – This muscle protein doesn’t always cook out completely, leaving some pink color behind.
- High temperature and quick cooking – Very high heat and fast cooking can sear the outside before the inside is fully cooked, trapping some pink color inside.
So while properly cooked chicken is safe to eat at 165°F (74°C), even when it has a pinkish appearance, it’s always best to double check by taking the internal temperature.
Is Pink Chicken Safe to Eat?
Pink or undercooked chicken can pose a health risk because it may contain harmful bacteria like Salmonella. Chicken should always be cooked to an internal temperature of 165°F (74°C) as measured by a food thermometer to ensure any bacteria present are killed.
However, once chicken reaches a safe final internal temperature, even if it still has a pink tinge or pink juices, it is safe to eat.
The U.S. Department of Agriculture states that as long as all parts of the chicken have reached 165°F (74°C), any pink color is not a safety issue. This slight pinkness often occurs around bones or where the meat was in contact with bones.
So while raw or undercooked pink chicken should not be consumed, chicken that maintains a pinkish hue even after thorough cooking to a safe internal temperature is perfectly fine to eat.
How to Tell if Pink Chicken is Cooked
To be sure any pink color in cooked chicken is not due to undercooking, check the internal temperature using a food thermometer. Here are some tips:
- The thickest part of the chicken, usually the breast or thigh, must reach 165°F (74°C).
- If roasting a whole chicken or chicken pieces, check the internal temperature by inserting the thermometer into the thickest area, avoiding the bones.
- For boneless chicken breasts or other cuts, insert the thermometer sideways into the center.
- Make sure to check the temperature in multiple places.
- If any part of the chicken reads below 165°F (74°C), return it to heat until fully cooked through.
Double checking with a thermometer ensures chicken reaches a safe minimum internal temperature to kill any potentially harmful bacteria that could cause food poisoning.
Visual Cues to Tell If Cooked Chicken is Safe
In addition to temperature, there are some visual signs that indicate chicken is fully cooked and safe to eat:
- The meat is opaque and white throughout, with no translucent pink or raw areas.
- Juices run clear when pricked or sliced, with no traces of pink or red.
- The meat pulls apart easily and shreds when pricked with a fork.
While these cues can provide reassurance, temperature is the best way to confirm chicken doneness. Use a food thermometer any time the purity of the color is in question.
How to Prevent Pink Chicken
While small amounts of residual pink are normal, you can take steps to minimize it:
- Don’t crowd the pan – Overcrowding raises moisture levels and steams the chicken, preventing browning.
- Reduce brining time – Short brines of 30 minutes or less limit pinkness.
- Pat chicken dry – Remove excess moisture before cooking for better browning.
- Cook at lower temperatures – High heat can cause searing before the inside is done.
- Finish cooking with dry heat – Use the oven or grill after stovetop searing.
Proper cooking and monitoring temperatures are still needed to ensure safety and doneness.
Conclusion
It’s common and expected for properly cooked chicken to sometimes retain a pinkish color, especially around bones. While raw or undercooked chicken is unsafe to eat, chicken that is fully cooked to an internal temperature of 165°F (74°C) as confirmed by a food thermometer is safe to eat and enjoy, even when it has a pink tinge. Checking temperature and visual cues like juice color provide peace of mind, but when in doubt, remember that pink chicken can be perfectly safe to eat if it registers 165°F (74°C) on a food thermometer.