Chicken thigh
Stays juicy even when well done.
Rare
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Medium rare
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Medium
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Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your chicken thigh 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 thigh
Chicken thigh is dark meat: a well-used muscle with more connective tissue, more fat and more myoglobin than the breast. That makes it darker in colour and considerably more forgiving.
Where chicken breast is already on the edge at 74 degrees, thigh is arguably not yet at its best there. The connective tissue in thigh meat needs a little more heat to break down; around 78 degrees that process is underway and the meat feels more tender than at 74. Cooking it further actually improves thigh, where it would ruin breast.
That is also why thigh suits braising, curries and slow cooking on the barbecue. You can overshoot comfortably without immediately spoiling it.
On bone-in thigh, measure in the thickest meaty part without touching the bone. Boneless thigh is often folded double in the pan; measure in the middle of the thickest fold, because that is the last point to come up to temperature.
Tips
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Most voted
Kipdij is vergevingsgezinder dan filet en blijft ook bij well done nog sappig.
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