If you’ve ever heard a warning about making sure your meat is cooked through properly, it was probably about chicken. While it’s important to cook all meat well enough to kill potentially harmful bacteria, chicken is usually the meat people most associate with food poisoning, other than perhaps shellfish.
Make sure your chicken is done. Not only is it better for you, but it tastes better when it’s cooked to the right temperature. We’ll show you how to tell if chicken is done with or without a thermometer in this article.
If you’ve ever taken chicken off the grill, cut it open, and seen pink meat? Or maybe you’ve overcooked it until it was as dry as a hockey puck just to be safe? You’re not the only one who has this problem!
I’ve been grilling chicken for years, and let me tell you – figuring out when chicken is perfectly done used to stress me out big time. But after lots of practice (and yes, some embarrassing chicken fails), I’ve mastered the art of getting juicy, safe-to-eat grilled chicken every single time.
This guide will tell you all the tricks I use to know for sure when chicken is done on the grill.
Why Properly Cooked Chicken Matters
Before diving into the methods, let’s quickly understand why cooking chicken properly is so darn important
- Safety First: Raw chicken can harbor harmful bacteria like Salmonella and Campylobacter that can cause serious food poisoning.
- Flavor and Texture: Perfectly cooked chicken is juicy and tender with amazing flavor, while overcooked chicken becomes dry and tough.
The Magic Number: Understanding Chicken Cooking Temperatures
The most reliable way to know if your chicken is done is by checking its internal temperature. Here are the recommended temperatures for different chicken cuts:
| Chicken Cut | Safe Internal Temperature (°F) |
|---|---|
| Whole chicken | 165°F |
| Chicken breasts | 165°F |
| Chicken wings | 165°F |
| Chicken thighs | 175°F |
| Chicken drumsticks | 175°F |
| Ground chicken | 165°F |
While 165°F is the USDA-recommended minimum safe temperature for chicken, I personally find that thighs and drumsticks taste better at around 175°F – this higher temp helps break down the connective tissues in dark meat for a more tender result.
The Most Reliable Method: Using a Meat Thermometer
If there’s one grilling tool worth investing in, it’s definitely a good meat thermometer. Here’s how to use it correctly:
- Choose the right spot: Insert the thermometer into the thickest part of the chicken.
- Avoid bones: Bones conduct heat differently and can give false readings.
- Wait for the reading to stabilize: Give it about 10 seconds.
- Check multiple spots: If you’re cooking different sized pieces, check each one.
I recently got a bluetooth meat thermometer, and let me tell ya – game changer! I can monitor the temp without even lifting the grill lid. No more temperature guessing games!
Visual Indicators: What Does Done Chicken Look Like?
If you don’t have a thermometer, don’t worry! These visual clues can help, though they aren’t as accurate as readings:
Check the Juices
When you pierce or cut into chicken, the juices should run completely clear – not pink or red. This is one of the classic tests cooks have used for generations.
I remember my grandpa teaching me this trick when I was just learning to grill. “Look at the juice, not the clock,” he’d always say.
Examine the Color and Texture
Properly cooked chicken will:
- Appear white or slightly brown throughout (no pink!)
- Feel firm but not rock hard when pressed
- Show meat fibers that are defined and easy to separate
- Pull away from the bone easily (for bone-in cuts)
The Cut Test
When in doubt, make a small cut into the thickest part of the chicken. The meat should be completely white or slightly tan throughout, with no pink or translucent areas. While this lets some juices escape, it’s better than serving undercooked chicken!
The Finger Test: How Does Done Chicken Feel?
With some practice, you can actually feel if chicken is done. Here’s how:
- Press the chicken with your fingertip or tongs.
- Properly cooked chicken will feel firm but still have a little give.
- If it feels very soft or squishy, it needs more time.
- If it feels extremely firm and tight, it might be overcooked.
This method takes practice to master, but after grilling chicken regularly, you’ll develop what I call a “temperature touch” – that intuitive sense of doneness.
Common Chicken Grilling Mistakes to Avoid
Even experienced grillers make these mistakes sometimes:
1. Relying Solely on Cooking Time
Chicken pieces vary in size, and grills vary in temperature. A recipe might say “grill for 12 minutes per side,” but your specific situation might need more or less time. Use time as a guideline, not a rule.
2. Not Accounting for Carryover Cooking
Chicken continues to cook after you remove it from the grill. The internal temperature can rise another 5°F during resting. So if you’re aiming for 165°F, you might consider removing it at 160°F and letting it rest (though to be safe, I usually go for the full 165°F).
3. Cutting Into Chicken Immediately
I know it’s tempting to cut right in to check doneness, but letting chicken rest for 5-10 minutes allows juices to redistribute. Cut too soon and all those flavorful juices will end up on your plate instead of in the meat!
Grilling Times by Cut (But Still Use a Thermometer!)
These times are approximate for medium-high heat (around 375-450°F):
- Boneless chicken breasts: 5-7 minutes per side
- Bone-in chicken breasts: 10-15 minutes per side
- Chicken thighs (boneless): 5-7 minutes per side
- Chicken thighs (bone-in): 8-12 minutes per side
- Chicken wings: 8-10 minutes per side
- Whole chicken: About 45 minutes per pound
But remember – these are just guidelines! Your actual cooking time will depend on:
- The thickness of your chicken
- Your grill’s actual temperature
- Whether the lid is open or closed
- Wind conditions
- Starting temperature of the meat
What If You’re Still Unsure?
If you’re ever in doubt about whether your chicken is done, it’s always better to err on the side of caution and cook it a bit longer. A slightly overcooked piece of chicken is better than food poisoning!
One trick I use when I’m worried about overcooking: I’ll remove the chicken from direct heat and move it to a cooler part of the grill to finish cooking more gently. This helps reach the safe temperature without drying out the exterior.
My Top Tips for Perfect Grilled Chicken Every Time
After years of grilling, here are my favorite tips:
- Start with room temperature chicken: Taking the chill off helps it cook more evenly.
- Pound chicken breasts to even thickness: This prevents the thin parts from drying out before the thick parts are done.
- Use a two-zone fire: Create a hot zone for searing and a cooler zone for finishing cooking.
- Let it rest: Give your chicken 5-10 minutes to rest before cutting.
- Practice makes perfect: The more you grill chicken, the better you’ll get at judging doneness.
Final Thoughts
It takes time to learn how to tell when chicken is done on the grill. It takes practice and patience. I still remember how embarrassed I felt when I served my in-laws pink chicken on their first visit to our house. But now, years later, perfectly grilled chicken is one of my signature dishes.
Remember that a good meat thermometer is your best friend, but developing your senses of sight, touch, and intuition will make you a better griller overall.
Happy grilling, and may your chicken always be perfectly cooked!
Frequently Asked Questions
Can chicken be a little pink and still be safe?
While chicken should generally be white throughout, sometimes chicken can have a slight pinkish tinge even when fully cooked to 165°F. This is especially true near bones or in younger birds. The temperature is the most reliable indicator of safety.
How do I keep chicken juicy on the grill?
Brining the chicken before grilling, using a marinade, not overcooking, and letting it rest after grilling all help maintain juiciness.
What if I don’t have a meat thermometer?
While a thermometer is best, you can use visual cues (clear juices, white meat) and the finger test. When in doubt, make a small cut into the thickest part to check color.
How long should I let chicken rest after grilling?
A good rule is 5 minutes for boneless pieces and 10 minutes for bone-in cuts or whole chickens.
Can I put chicken back on the grill if it’s undercooked?
Absolutely! If you cut into chicken and find it’s undercooked, simply put it back on the grill until it reaches the proper temperature.
What does undercooked chicken look like?
Undercooked chicken is typically cooked on the outside – being white or brown, but still pink on the inside. Always cut your chicken in half to check. If it has been covered in sauce and you can’t see the inside clearly, look at the texture – cooked chicken has a grainy, drier texture, while undercooked chicken will be moist and jelly-like.
How do I know if chicken is bad?
The first thing to check if you’re not sure if chicken is still safe to cook and eat is the smell – does it smell like fresh meat or does it have a bad smell? Raw meat doesn’t usually have a pleasant smell, but it also doesn’t smell bad – if it has a quality that suggests it’s rotting, it’s best not to cook and eat it.
Another way to tell is to look at the coloring of the meat and any juices in the packaging. The meat should look a healthy light pink color and any juices in the packaging should be clear or just a little white/cloudy. If the moisture in the packaging is very cloudy or slightly yellow, it’s likely best avoided.