cooking chicken time and heat chart-newbie question

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the big fella

Fire Starter
Original poster
Jun 10, 2017
31
14
Hi all, newbie pete here asking todays dum question

i see lots of people describing temps or times or both in regards cooking food

is there a chart where it shows a graph of time and temp so i know what the requirement is to grill chicken correctly, i all ways over cook to be on the safe side but would like a better guidance to it

or is there a min temp that chicken has to be at and for how long before its safe to eat as cooked through
 
Last edited:
cheers fried thats brilliant and exactly what i wanted. i am utterly new to bbq and grilling and even at 50 years old i am also new to cooking properly as well, i have been living out of tins for 30 years lol

i did try to understand the temps people keep listing but with out a back ground datum point to start with they did not make much sense

again many thanks
 
If you have a way to maintain the internal temperature at a constant value (such as sous vide), you can cook it to lower temperatures as long as you follow the table below (with additional time in case your thermometer is not correctly calibrated). Source

The time increases with fattier meat, so this is the upper end (longest time = safest):

 
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Doug's chart has great value for breast meat. At 155 breast is safe and very juicy. On the other hand, legs below 165/175 tend to be quite pink at the bone and chewy. Pink in chicken is not a safety issue at temps higher than 145 but after 50 years of mom preaching about and cooking chicken to death,most folks are weirded out by pink bird. Considering most other birds like duck and pheasant are eaten med/rare. Chicken still a bit pinkbut cooked properly to temp and held the required time becomes very enjoyable...JJ
 
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If you have a way to maintain the internal temperature at a constant value (such as sous vide), you can cook it to lower temperatures as long as you follow the table below (with additional time in case your thermometer is not correctly calibrated). Source

The time increases with fattier meat, so this is the upper end (longest time = safest):

not trying to hijack but am I right in saying that if my chicken reaches an internal temp of 140 and I maintain that temp for 35 minutes, then it is safe to eat?
 
 
not trying to hijack but am I right in saying that if my chicken reaches an internal temp of 140 and I maintain that temp for 35 minutes, then it is safe to eat?
That is correct. That said, I prefer the texture at 145 for breast meat. 

That's what I use when I make up a big batch of breast meat that I slice into strips and my daughter uses them on her healthy salads...
 
I too have been progressively eating chicken breast less and less cooked. While it takes some getting used to, psychologically, the flavor, texture and juiciness is outstanding. A word of caution...Have an accurate therm and follow the charts...JJ
 
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cheers noboundries thats exactly what i wanted i am utterly new to all this and the chart sent out by shy as well. i had been looking for that data for ages but did not find the detail i wanted

i knew someone here had the gift
 
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