Chicken skewers
Small pieces that cook fast and dry out just as fast.
Rare
No submissions yet — be the first!
Medium rare
No submissions yet — be the first!
Medium
No submissions yet — be the first!
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your chicken skewers now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Chicken skewers
Chicken skewers are small cubes of meat on a stick, and that small size determines how you cook them. Where a whole breast is still cool inside while the outside browns, a two-centimetre cube is hot through within minutes.
That means the margin between done and dry is measured here in minutes, not quarter hours. Skewers want short, fierce heat; cook them slowly over moderate heat and they lose their moisture before they take on colour.
Measuring means picking the right cube. Choose the thickest piece in the middle of the skewer, not the one at the tip: that often hangs outside the hottest part of the grill and lags behind. Push the probe horizontally through the cube so the tip sits in its heart.
If you use wooden skewers, soak them for at least half an hour. Dry wood burns through over direct heat, and the skewer falls apart at exactly the moment you want to turn it.
Tips
-
Most voted
Meet in het dikste blokje in het midden van de spies, niet in het stukje aan de punt.
Add your own core temperatures
Log in to add your own temperatures, rest time or tips, and to vote.
Log in