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.
Keep reading to find out what actually causes this the pink color in chicken and how to be sure your family’s chicken temperature is truly safe.
Many home kitchens always have chicken legs on hand because they are a tasty and versatile cut of meat. But knowing the right internal temperature is very important for making sure that chicken legs are juicy, tender, and full of flavor. Chicken that isn’t cooked enough can be bad for you, and chicken that is cooked too long dries out quickly.
In this comprehensive guide, we will cover everything you need to know to master cooking chicken legs to the ideal internal temperature for safety and the best texture.
Why Internal Temperature Matters
If you cook chicken legs to the right temperature, any harmful bacteria that might be there, like Salmonella, will be killed. Chicken needs to reach a minimum safe temperature of 165°F (74°C), which can be found on a food thermometer.
However, going beyond this temperature is key for the best flavor and texture. The collagen in chicken legs requires higher heat to break down and tenderize the meat. Internal temperatures between 170-185°F (77-85°C) are ideal for chicken legs.
The meat gets so tender that it falls off the bone and keeps more of its juices when heated to these higher temperatures. The higher heat also renders out the fat, which keeps the chicken legs moist and gives them more flavor.
How to Measure Internal Temperature
To get the right internal temperature, you must use a correct food thermometer. Here are the best practices:
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Choose a thermometer designed for meat like an instant-read or probe thermometer. Digital models are the most accurate.
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Insert the thermometer into the thickest part of the chicken leg, taking care to avoid touching any bones.
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For even cooking, take readings in a few different spots. The inner thigh should reach the highest temperature.
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Once removed from the heat, allow the chicken legs to rest for 5-10 minutes as the internal temp will continue rising slightly.
Recommended Internal Temperatures
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165°F (74°C) – The USDA minimum safe temperature to destroy bacteria. Legs may still be tough at this temp.
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170-175°F (77-79°C) – Collagen breakdown begins; meat is juicy with some tenderness.
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175-185°F (79-85°C) – Ideal for fall-off-the-bone texture; maximizes tenderness and moisture.
Cooking Methods and Internal Temps
Different cooking methods impact required cooking times and temperatures:
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Baked Chicken Legs – Bake at 375°F for 40-50 minutes until 170-185°F.
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Grilled Chicken Legs – Grill over medium heat for 30-40 mins until 170-185°F.
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Pan-Fried Chicken Legs – Fry in oil for 25-35 mins over medium heat until 170-185°F.
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Slow Cooker Chicken Legs – Cook on low 6-8 hours or high 3-4 hours until shreds easily. Verify 165°F.
Always verify doneness with a thermometer regardless of method. Appliance temperatures vary.
Other Tips for Perfect Chicken Legs
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Brining adds moisture and seasoning – soak legs in a saltwater solution up to 8 hours.
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Pat the legs dry before cooking for crispy skin. Avoid peeking in the oven.
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Elevate legs on a wire rack over a baking sheet for even cooking.
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Let rest before carving to allow juices to redistribute through the meat.
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Store leftovers in shallow airtight containers within 2 hours of cooking.
FAQs on Chicken Leg Internal Temp
What is the minimum safe internal temperature for chicken legs?
165°F (74°C) is the minimum safe temperature to destroy harmful bacteria. It is not recommended to eat chicken legs below this temperature.
Can I rely on the color of the meat as a doneness indicator?
No, meat color is not a reliable way to judge doneness. Always use a thermometer for an accurate reading. Some pink hues are normal.
Is it safe to eat chicken legs that are still pink inside?
As long as the internal temperature reaches 165°F, it can be safe to eat chicken legs that still have some pink coloration. This is often seen near the bone and does not necessarily indicate undercooking.
How do I get crispy chicken leg skin in the oven?
Pat legs dry before cooking. Cook at a high temp (425°F) for the last 10-15 minutes. Elevate legs on a rack to allow air circulation. Avoid opening the oven door.
Can I cook chicken legs from frozen?
Yes, but add 15-25 minutes to the cook time and verify internal temp with a thermometer. Defrosting them in the fridge overnight is ideal for more even cooking.
How should I reheat leftover cooked chicken legs?
Reheat chicken legs in a 375° oven or skillet until warmed through, about 10-15 minutes. Verify internal temp reaches 165°F. Add a splash of liquid to prevent drying out.
The Takeaway on Internal Temp for Chicken Legs
Perfectly cooked chicken legs strike the right balance between food safety and tender, juicy meat. Mastering the ideal internal temperature is essential. Aim for between 170-185°F (77-85°C) and always verify doneness with an accurate thermometer. Follow these best practices for seriously tasty chicken legs every time.
➤ Chicken Thigh Temp, Leg Temp: 170°F and Higher
It is still safe to eat dark meat like leg and thigh meat at 165°F, but it is best to cook it to about 170°F to 175°F (77°C to 79°C). The chicken’s legs are actively worked muscles, and the meat is tougher because of it.
The leg pictured to the right was cooked to the recommended range of 170-175°F (77-79°C) (as verified with a Thermapen® ONE). Leg meat needs to be cooked to higher temperatures than the leaner and more delicate breast meat because it contains more connective tissue that needs time at high temps to dissolve properly. This higher temperature will ensure that the dark meat becomes tender and juicy. Even at this higher temperature, the meat still appeared quite pink.
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 purple bone marrow inside chicken bones can often get through the soft, porous bones (see picture on the 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 bones and meat adjacent to them become stained, and will remain a deep red/purple color regardless of the final internal temperature of cooked chicken.
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. As an animal moves around more, their muscles take in more oxygen, which makes them darker.
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.
While chicken is packaged and readied for purchase in a grocery store, myoglobin can tend to pool in the meat fibers.