One of the best cooking skills you can ever learn is how to tell when food is cooked and ready to eat. Chicken is the backbone of family meals – so knowing when chicken is cooked is just one of those “ah-ha” moments that saves you so much time and worry. You can confidently know when it’s ready to eat.
A digital thermometer is among the the best investments you will ever make. All the guesswork is taken away, you know with a quick check when your food is ready, and it saves you the time of slicing into your protein to check it – which also helps your food stay juicy because you’re not cutting into it.
The perfect internal temperature for chicken is 165 degrees. My secret to juicy chicken is that I pull the chicken when the temperature is 160 degrees. While the chicken rests, the temperature continues to rise, and in 5 minutes, it will be ready to eat at 165 degrees. If you don’t have an instant-read thermometer, you can always do a little cut into the middle to check that it’s just about opaque in the center. Just be careful not to slice into the chicken too often, you don’t want to lose all those juices.
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