Chicken thighs are a flavorful and juicy cut of chicken that are perfect for roasting, grilling, baking and more. However, properly cooking chicken thighs can be tricky since they contain more fat and connective tissue than chicken breasts. Undercooking chicken thighs can lead to food poisoning while overcooking leads to dry, tough meat. So what is the best temperature to cook chicken thighs to perfection?
What is Considered Safe?
The United States Department of Agriculture (USDA) states that all poultry, including chicken thighs, need to reach an internal temperature of 165°F (74°C) to be considered safe to eat and free of harmful bacteria like Salmonella and E. Coli. At 165°F, these bacteria are destroyed and the chicken thighs are fully cooked. Chicken cooked to a lower temperature runs the risk of foodborne illness.
You can use an instant read meat thermometer to check that chicken thighs have reached the minimum safe internal temperature of 165°F. Insert the thermometer into the thickest part of a thigh, avoiding touching any bones. When the thermometer reads 165°F or above, the chicken is fully cooked and safe to eat.
What is the Best Temperature for Juicy, Tender Chicken Thighs?
While 165°F makes chicken thighs safe to eat, many chefs and cooking experts argue that this temperature can lead to overcooked, dry chicken. To prevent this, they recommend cooking chicken thighs to a range of 155-165°F. Let’s take a look at why:
155-160°F – The Juicy Zone
Cooking chicken thighs to around 155-160°F produces exceptionally moist, juicy meat with a slight hint of pink in the center. At these lower temperatures, the fat and collagen in chicken thighs has started to melt but still retains moisture. The meat will be tender enough to pull apart easily with a fork.
165°F – Safe But Can Be Dry
Chicken thighs cooked to 165°F are guaranteed safe to eat according to USDA guidelines. However, many cooks find chicken cooked to this high internal temperature is drier than they would like. At 165°F and above, the fat and collagen has melted entirely, allowing juices and moisture to escape.
175°F – Avoid Cooking This High
Chicken thighs cooked up to an internal temperature of 175°F will be very dry and tough. At these high temperatures, the meat is overcooked, most of the natural juices have been expelled, and the texture will be unpleasantly firm.
For the best results, most cooking experts recommend removing chicken thighs before they reach 175°F and allowing the temperature to rise another 5-10 degrees as they rest. This helps prevent overcooking.
How Long to Cook Chicken Thighs Based on Temperature
Cooking times for chicken thighs vary enormously based on the cooking method, temperature, size and amount of thighs. Use an instant read thermometer to test doneness instead of relying on timings alone. Here are some general time ranges:
165°F (74°C) – The USDA Safe Minimum
- Grilling or broiling: 8-12 minutes per side
- Baking: 30-40 minutes
- Pan frying or sautéing: 6-10 minutes per side
- Roasting at 350°F: 40-60 minutes
- Simmering in liquid: 60-75 minutes
- Sous vide: 1-4 hours (depends on temperature)
155-160°F (68-71°C) – The Juicy Zone
- Grilling or broiling: 6-10 minutes per side
- Baking: 25-35 minutes
- Pan frying: 4-8 minutes per side
- Roasting at 350°F: 30-50 minutes
- Simmering in liquid: 45-60 minutes
- Sous vide: 1-3 hours (depends on temperature)
Tips for Shorter Cook Times
- Cut chicken thighs into smaller pieces to reduce cooking time.
- Flatten thighs to an even thickness so they cook evenly.
- Preheat ovens, grills, pans and any cooking vessel before adding chicken.
- Blot thighs dry before cooking to help them brown faster.
- Cook thighs in a hot skillet, grill or oven at 400-450°F to speed up cooking.
Cooking Methods for Chicken Thighs
Chicken thighs can be prepared using almost any cooking method. Here are some of the most popular options and temperatures to aim for:
Pan Frying or Sautéing
Fry chicken thighs in a skillet with oil over medium-high heat until browned and cooked through, 5-10 minutes per side. Aim for an internal temperature of 155-165°F. Pan frying gives chicken thighs a crispy, golden skin.
Grilling
Grill chicken thighs over direct medium heat for 8-15 minutes, flipping once. Remove from grill when they reach 160-165°F internally. Grilling imparts a smoky, charred flavor.
Baking
Bake chicken thighs in a 375°F oven for 30-50 minutes until they reach an internal temp of 160-165°F. Baking keeps chicken thighs very juicy and tender.
Roasting
For perfect roast chicken thighs, cook in a 400°F oven for 40-60 minutes until 160-165°F internally. Roasting crisps the skin while sealing in moisture.
Braising
For braised chicken thighs, brown them first then simmer gently in liquid like broth, wine or sauce at 180-200°F for 1-2 hours until fall off the bone tender. The connective tissue and fat melts into the sauce.
Sous Vide
With sous vide’s precise temperature control, chicken thighs can cook for longer times at lower temperatures like 145-165°F for 1-4 hours while remaining incredibly moist and tender. Brown afterward for crispy skin.
Slow Cooker
Slow cook chicken thighs on LOW for 4-6 hours or HIGH for 2-4 hours until they shred easily with a fork. The low gentle heat makes them fall off the bone tender.
Pressure Cooker
Pressure cooked chicken thighs become meltingly tender in just 15-25 minutes. Cook for 2 minutes per side then allow the pressure to release naturally for the best results.
Best Methods for Super Moist Chicken Thighs
While all the cooking methods above work well, these four are ideal for keeping chicken thighs extra moist and tender:
Braising and Stewing
Gently simmering chicken thighs in liquid transforms the meat into fall-off-the-bone tenderness and infuses tons of flavor into the dish.
Sous Vide
The precise low temperature control of sous vide cooking allows chicken thighs to cook for longer times without drying out. It locks in juices even at higher safe temperatures.
Slow Cooker
A slow cooker’s gentle low heat tenderizes chicken thighs over several hours while keeping them incredibly juicy and moist.
Grilling and Broiling
Quick high heat cooking like grilling or broiling seals in the natural moisture of chicken thighs while adding delicious charred flavor.
How to Tell If Chicken Thighs Are Done
These simple tests will help you determine if your chicken thighs are fully cooked and ready to eat:
Use a Thermometer
Insert an instant read thermometer into the deepest part of a thigh, avoiding bones. It should read between 155-165°F when done.
Cut Into the Meat
Slices into the thickest part of a thigh and check that the meat is opaque throughout without any raw looking pink areas.
Juices Run Clear
Pierce a chicken thigh with a knife or fork. If the juices run clear rather than red or pink, it is fully cooked.
Meat Shredding Easily
Well done chicken thighs should shred and pull apart very easily with just a fork or tongs.
Skin is Crispy
The skin on fully cooked chicken thighs looks crispy and browned rather than soft or pale.
Bones Wiggle Freely
Grab a chicken thigh bone with tongs and give it a wiggle. It should twist and move easily when the meat is cooked through.
Carryover Cooking and Resting
An important step after cooking chicken thighs is allowing them to rest for 5-10 minutes. During this time, residual heat continues to cook the thighs another 5-10°F, known as carryover cooking. Resting also allows the juices to redistribute for moist, tender meat.
To prevent overcooking, remove chicken thighs before they reach the highest desired internal temp. For example, take them off heat around 155°F if you want juicy results, or 160°F for well done. As they rest, carryover cooking will bring them up to a safe 165°F.
How to Keep Chicken Thighs Moist
Chicken thighs tend to stay juicier than chicken breasts during cooking. Here are some extra tips for guaranteeing moist, flavorful results every time:
- Don’t overcook – use a meat thermometer to stop before 165°F.
- Allow thighs to rest after cooking for juicier meat.
- Brine chicken thighs in salty water before cooking to boost moisture.
- Coat thighs in oils or melted butter to prevent drying out.
- Cook bone-in, skin-on thighs whenever possible to seal in juices.
- Try wet cooking methods like braising, stewing or simmering.
- Keep cooked thighs warm in the oven or slow cooker until serving.
FAQs
Can I eat chicken thighs at 155°F?
Chicken thighs at 155°F are considered safe to eat by some chefs since the temps will continue rising as they rest off heat. However, USDA guidelines state all poultry should reach 165°F minimum for food safety.
Do chicken thighs need to rest?
Allowing chicken thighs to rest 5-10 minutes after cooking lets carryover cooking finish without overcooking. Resting also redistributes the juices in the meat for better moisture and texture.
Can I reheat cooked chicken thighs?
Fully cooked chicken thighs can be safely reheated using methods like baking, sautéing or microwaving. Just reheat to 165°F and consume within 3-4 days for best quality.
Can I freeze cooked chicken thighs?
Cooked chicken thighs freeze well for 3-4 months if stored in airtight containers. Thaw in the refrigerator before reheating to 165°F.
Is pink chicken safe?
Pink or undercooked chicken can harbor bacteria and cause food poisoning. Use a meat thermometer to confirm chicken reaches 165°F minimum internal temperature before eating.
Key Takeaways
- Chicken thighs must reach 165°F minimum internal temperature to be safe to eat according to USDA.
- Cooking to just 155-160°F keeps chicken thighs extremely moist and tender.
- Higher temperatures around 175°F will cause dry, overcooked chicken.
- Allow thighs to rest 5-10 minutes after cooking for juicier results.
- Methods like braising, grilling, roasting and sous vide produce super juicy thighs.
- Use a meat thermometer to check doneness instead of relying on cook times.
Conclusion
Cooking chicken thighs can seem tricky, but using an instant read thermometer makes it easy to nail the perfect temperature every time. While 165°F is the USDA recommended safe minimum temp, thighs are at their most moist and tender when cooked to just 155-160°F. Allowing the thighs to rest off heat lets carryover cooking finish without overcooking. Methods like braising, sous vide cooking, roasting and grilling can all produce exceptionally juicy, flavorful chicken thighs when cooked properly.