Knowing the proper doneness temperatures when cooking chicken will ensure juicy results. But what if the meat or juices are pink and look like blood? If you’re like a lot of people, seeing anything but perfectly opaque meat and clear juices can make you cringe when chicken is on the menu.
Read on to find out why chicken is pink and how to make sure the temperature of the chicken in your home is safe for everyone.
Chicken is one of the most popular meats in the world, but it can be hard for home cooks to tell when it’s done because the color of cooked chicken can range from white to pink.
The safest temperature for chicken inside is 165°F (74°C). At this temperature, any bacteria that could be harmful are killed. However, the color of cooked chicken doesn’t always show how done it is. There are a few reasons why chicken that is cooked all the way through can still look pink.
Why Cooked Chicken Can Be Pink
Because of three main things, chicken that is fully cooked can sometimes be pink or red instead of white:
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Young age of grocery store chickens – Most chickens sold in stores are 6-8 weeks old. Their bones are still porous and not fully calcified. The bone marrow is purplish and can leak into the meat, causing a pink tinge.
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Myoglobin in muscles – Myoglobin is a protein that delivers oxygen to muscles. The legs contain more myoglobin, resulting in darker meat. Myoglobin can also pool in the breast meat and cause pink spots.
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pH levels – Less acidic meat with higher pH will appear more pink. Things like marinades can help lower the pH.
While pink or red spots on cooked chicken can be scary, they don’t always mean the chicken wasn’t cooked all the way through as long as the right final temperature has been reached.
The Safest Way to Determine Chicken Doneness
The only foolproof way to determine if chicken is fully cooked and safe to eat is to use a meat thermometer. Chicken is considered safe at 165°F. Here are some key temperatures for chicken doneness:
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Whole chicken: 165°F in the thickest part of the breast and thighs
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Chicken breasts: 165°F
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Chicken thighs and legs: 170-175°F for ideal tenderness
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Ground chicken: 165°F
Checking the internal temperature at the thickest part of the meat ensures any bacteria are killed, even if the chicken still has some pink spots.
The old method of pricking chicken and looking for clear juices is not reliable. The color of juices can vary and does not confirm doneness.
Cooking Chicken to Prevent Pink Spots
While pink chicken is safe when cooked to 165°F, there are some tips to help prevent it:
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Cook chicken to 170-175°F for more visual doneness cues
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Brine chicken in an acidic marinade
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Avoid overcrowding chicken pieces when cooking
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Allow chicken to rest before carving to allow juices to redistribute
The higher temperature gives connective tissues more time to break down in dark meat. Acidic marinades lower the pH. Not overcrowding ensures even cooking. Resting prevents juices from leaking out when cut.
The Takeaway on Cooked Chicken Color
The bottom line is that chicken is safe to eat at 165°F, even if it has some pink spots. Pink color alone does not mean undercooked chicken. However, hitting the proper final internal temperature is crucial to destroy bacteria. Using a good digital meat thermometer and following recommended temps for different cuts of chicken is the only foolproof way to ensure its safety and doneness. While visual cues can be misleading, thermometer readings don’t lie. Cook chicken thoroughly but not to the point of overdrying.
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Why Cooked Chicken Can Still Be Pink
The chickens available at grocery stores that we purchase are usually between 6 and 8 weeks of age. These young chickens aren’t yet fully mature, and their bones are porous rather than completely calcified. The bone marrow inside of chicken bones is purplish and can often permeate through soft, porous chicken bones (pictured at right).
The liquid contained in the mass of a chicken expands during freezing, including the bone marrow. The dark marrow can push through the bone’s surface as it expands. The meat and bones next to them get stained and stay a deep red/purple color no matter how hot the chicken is cooked all the way through.
Myoglobin is another culprit for the purple and red colors found in poultry. It is a richly pigmented protein that delivers oxygen to cells to muscle fibers. The more active an animal is, the more oxygen is contained in their muscle, giving it a darker color.
Chickens are flightless birds, so the breast meat is never heavily oxygenated. Low levels of myoglobin are why chicken breasts have such delicate white flesh. The heavily worked legs have darker meat because of higher levels of myoglobin.
Myoglobin can tend to pool in the meat fibers while chicken is being packed up and ready to be sold in a grocery store.
Internal Temperatures for Doneness and Eating Quality of Chicken
What’s so magical about 165°F (74°C)? At this temperature, all foodborne bacteria die right away. This quick death of foodborne pathogens is recommended for poultry because it kills even the most stubborn salmonella bacteria. A slow, inaccurate dial thermometer can be off by as much as 10°F (6°C), but chicken only needs to stay at 155°F (68°C) for just under 60 seconds to be safe. (Does that sound like it goes against everything you’ve ever learned about chicken safety? If so, you might need to read our complete guide to chicken temps to brush up on the nuances of bacterial kill times. ).
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FAQ
Can cooked chicken be a little pink?
Chicken that is slightly pink can be safe to eat as long as it has reached a safe internal temperature, which is 165°F (73. 9°C). Color isn’t always a good way to tell if something is done; white, pink, or tan chicken can be cooked.
Is chicken still pink at 165?
The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. According to the USDA, even when a bird is fully cooked, the meat and juices can sometimes have a pink tint.
How to tell if your cooked chicken is spoiled?
Texture and taste: The chicken is no longer good if it tastes funny or sticks together when you bite into it after it’s been cooked.