| Conventional Oven |
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| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time |
| Boneless |
350º |
165º |
18-22 Min. |
| White |
350º |
165º |
18-22 Min. |
| Dark |
350º |
180º |
20-25 Min. |
| Breast |
350º |
170º |
20-25 Min. |
| Thigh/Drumstick |
350º |
180º |
20-25 Min. |
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| Grill |
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| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time |
| Boneless Breast |
Medium-High |
165º |
18-25 Min. |
| Breast |
Medium-High |
170º |
25-30 Min. |
| Thigh/Drumstick |
Medium-High |
180º |
25-30 Min. |
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| Sauté |
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| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time |
| Boneless |
Medium-High |
165º |
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| White |
Medium-High |
165º |
12 Min. |
| Dark |
Medium-High |
180º |
12 Min. |
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| Stir Fry |
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| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time |
| Boneless |
High |
165º |
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| White |
High |
165º |
5-7 Min. |
| Dark |
High |
180º |
5-7 Min. |
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Thawing & Freezing
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.
Chicken may be defrosted in cold water in its airtight packaging or in a leak–proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.
Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.
Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer. |
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Food Safety
Grilling & broiling total cooking time
To determine doneness, cut a slit into the center of the meat to check the color: red indicates rare, pink indicates medium and brown indicates well done. Total cooking time for medium is about 18 minutes. Use a meat thermometer to test for doneness: 135°F indicates medium rare, 150°F indicates medium.
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Note:
Cooking times and temperatures can vary. We recommend taking an internal temperature as the best way to ensure a superior product and a safe product. |
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