Cooking chicken on the barbecue can yield incredibly juicy and flavorful results, but it’s important to make sure the chicken reaches a safe internal temperature. Knowing when barbecue chicken is done ensures you don’t serve undercooked poultry, which poses health risks. So what temperature should properly cooked bbq chicken register?
What Is the Safe Internal Temperature for Barbecue Chicken?
The safe minimum internal temperature for chicken to reach doneness is 165°F (74°C). Regardless of whether you are grilling boneless chicken breasts, legs, thighs, or a whole chicken, the thickest part of the meat should register 165°F on a food thermometer. This temperature kills potentially harmful bacteria like Salmonella.
Some chefs argue chicken is safe to eat at 155°F, but food safety experts caution against this. While 155°F kills some bacteria, it may not be enough to neutralize Salmonella and other pathogens that can make you sick. The USDA, FDA, and other food safety organizations universally recommend cooking chicken to 165°F internally.
Why 165°F for Chicken?
Salmonella is usually what causes food poisoning from undercooked chicken. This bacteria lives in the intestines and muscles of poultry and can contaminate the meat during processing. Chicken may appear cooked before reaching 165°F, but Salmonella and other bacteria can survive temperatures up to 155°F. Heating chicken to 165°F for at least 15 seconds kills almost all harmful germs.
To eliminate the health risks, chicken needs to remain at 165°F long enough to pasteurize the meat. While 155°F may look done, it does not guarantee the complete destruction of Salmonella. Food safety experts caution against eating undercooked chicken even if it seems acceptable. Reaching 165°F internally provides an adequate safety margin.
How to Tell When Chicken on the BBQ Is Done
Relying on visual cues alone is not a reliable way to determine if barbecue chicken is fully cooked. The meat may brown on the outside before the inside reaches 165°F. To accurately gauge doneness, use the following techniques:
Use an Instant-Read Thermometer
An instant-read thermometer is the most foolproof way to check the internal temperature of grilled chicken. Insert the thermometer probe into the thickest part of the meat, avoiding any bones. Make sure the probe is inserted at least 1/2 to 3/4 inch deep into the chicken to get an accurate reading.
Once the thermometer registers 165°F or above, the chicken is safe to eat. Check the temperature in multiple spots, as some areas may heat faster. If any section reads below 165°F, continue cooking and recheck the temperature until fully cooked.
Check Multiple Pieces
When cooking bone-in chicken pieces, check the temperature of both light and dark meat. White meat tends to cook faster than dark meat. The breast may read 165°F when the thighs and legs are still undercooked. Take the chicken off the grill only when all sections reach a safe minimum temp.
Allow Carryover Cooking
The internal temperature of barbecue chicken will rise about 5-10°F once removed from the heat source due to carryover cooking. To account for this, pull the chicken at 160-163°F. After letting it rest, the temperature will coast up to 165°F. If removing at 160°F, allow a longer resting time for carryover cooking to complete.
Look for Visual Signs
While temperature is most critical, visual cues can provide supporting evidence that chicken is fully cooked:
- The meat turns white throughout with no pink in the juices.
- The juices run clear when pierced with a knife or fork.
- The meat feels firm when pressed.
- The bones wiggle freely.
- The meat easily shreds and pulls apart.
Rely on these as secondary indicators, but always confirm doneness with a thermometer. Never eat chicken based on appearance alone.
Check for Doneness Early and Often
Chicken can go from perfectly cooked to overdone fairly quickly. Begin checking temperature about 10 minutes before the recommended cook times. Test often to catch the moment the meat hits 165°F.
Have your thermometer and clean platter ready nearby so you can swiftly remove the chicken once properly cooked. Checking frequently prevents overcooking.
Recommended Internal Temperatures for Chicken
While 165°F is the universal minimum safe temperature for chicken, you may choose to cook different cuts hotter for your preferences:
- Whole chicken: 165°F in the thickest part of the breast and 180°F in the thigh.
- Boneless breasts: 165-170°F for juicy meat.
- Bone-in breasts: 165-170°F at the thickest section near the bone.
- Thighs and legs: 175-180°F for more tender dark meat.
- Ground chicken: 165°F for food safety.
Use higher temperatures for meat you prefer less pink and juicy. Cook to just 165°F if you like more moistness and texture. Always ensure all parts reach the minimum 165°F for health safety.
Factors That Affect Chicken Doneness
Several variables impact cooking times and temperatures for barbecue chicken. Keep these factors in mind for perfectly cooked results every time:
Thickness and Bone
Thicker chicken pieces and bone-in cuts take longer to cook than thin boneless meat. Whole chickens and bone-in breasts should cook slower over indirect heat rather than direct grilling. Allow extra time for thick and bone-in chicken to finish without burning.
Grill Temperature
Cooking over high direct heat quickly sears the outside of chicken while leaving the inside underdone. Maintain a more moderate indirect temperature of 350-375°F to allow the meat’s interior to gently finish cooking.
Chicken Temperature
Cold chicken from the fridge takes longer to cook through than room temp meat. Remove chicken from the refrigerator 30 minutes before grilling so it can warm slightly and cook more evenly.
Marinades and Rubs
Sugary barbecue sauces can burn and char chicken before the inside is done. Apply sauces toward the end of grilling once browned. Marinades and rubs with sugar may also accelerate browning.
Altitude
Chicken cooks faster at higher altitudes due to lower air pressure. Reduce heat, cook slower, and check for doneness early when barbecue cooking chicken in high altitude locations.
Monitor these factors and adjust cooking times and temperatures accordingly for perfectly cooked barbecue chicken every time.
Frequently Asked Questions About Barbecue Chicken Temperatures
Why does my chicken look done before reaching 165°F?
The browning, shrinkage, and cooked appearance of barbecue chicken can happen before it fully cooks through. Use a thermometer rather than visual cues to be sure chicken reaches food safe temperatures. The meat may look nicely browned at 155°F but still contain harmful bacteria.
Is it ok to eat chicken below 165°F?
No, chicken is not considered safe to eat below an internal temperature of 165°F. Lower temperatures may kill some bacteria but can leave dangerous pathogens like Salmonella. Always cook poultry to 165°F minimum to destroy illness-causing germs.
Can I eat chicken at 160°F?
Chicken can be safely eaten around 160°F since the temperature will rise to 165°F during the resting period. However, you must allow 5 minutes or longer for carryover cooking to achieve the full 165°F. Do not serve chicken immediately at 160°F.
Should I cook chicken to 170° or 175°F?
Cooked to just 165°F, chicken retains more moisture for a tender, juicy texture. Temperatures of 170-175°F result in drier, slightly stringy meat. Cook to these higher temps if you prefer less pinkness. 165°F gives the best balance of food safety and ideal texture.
What temperature kills bacteria in chicken?
Heating chicken to 140°F begins to destroy Salmonella and other harmful bacteria, though some can survive up to 155°F. Chicken must reach 165°F and maintain that temperature for at least 15 seconds to kill virtually all dangerous pathogens that cause foodborne illness.
How long can I leave chicken on the grill after reaching 165°F?
Try not to leave fully cooked chicken on the barbecue for longer than 5-10 minutes, as the meat can toughen and dry out. Use an instant-read thermometer to frequently check temperature so you can remove it as soon as it hits 165°F.
Does boneless chicken cook faster?
Yes, boneless cuts like chicken breasts and tenders cook much quicker than bone-in thighs and legs. Whole chickens take the longest. Remove white meat around 155°F and then continue cooking dark pieces up to 175°F without overcooking the breasts.
Conclusion
Perfectly cooked barbecue chicken requires letting meat thermometers, not just looks, determine doneness. Ignore any pink color and ensure chicken reaches 165°F at the thickest part to safely destroy bacteria. While white meat can cook quickly and turn dry, dark cuts benefit from longer cooking to tenderize while monitoring temperature. For ideal texture and moisture, remove chicken promptly once it hits your desired safe internal temperature. Mastering the temperatures for different barbecue chicken cuts delivers consistently juicy and delicious results.