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#CHICKEN INTERNAL TEMPERATURE SKIN#

Test large cuts by skewering the flesh in the deepest part.

Make sure that the poultry is kept chilled after pre-cooking until you are ready to cook it on the barbeque.

Pre-cooking also helps prevent charring of bone-in portions.

To ensure poultry is properly cooked, it is recommended to pre-cook bone-in portions such as drums, nibbles and thighs in a microwave first, before finishing the cooking on the barbeque.

Poultry cooks best over hot coals, not flames.

Further guidelines to food safety when cooking a hangi can be found on the NZFSA's website by clicking here. The poultry should be cooked until all the juices are clear, not pink, and the poultry reaches an internal temperature of at least 74 o C (as measured from the thickest part of the breast or the innermost part of the thigh).

Steaming: Whole birds and bone-in portions will require approximately 30 minutes per 500g of chicken. (with vegetables, wine, stock and seasonings) Bone-in portions require 1.5 hours at 180 o C. Grilling:īone-in portions require 15-30 minutes, boneless portions threaded onto skewers require approximately 15 minutes. (with glaze or basting sauce) Bone-in portions require approximately 50-60 minutes at 180 o C. Bone-in portions require approximately 15-20 minutes at 190 o C. Deep Frying:įor best results use coated chicken. Bone-in portions require approximately 20-40 minutes boneless portions approximately 10 minutes (depending on size). Pan frying works best with coated chicken, as the juices are sealed in. If the oven is on fan-bake, whole birds require 40 minutes/kg + 20 minutes extra at 180 o C. Whole birds (stuffed) require 55 minutes/kg + 20 minutes extra at 180 o C. Always pre-heat your oven or frying pan and read the cooking instructions on the particular Tegel product you have for further information. See our Food Safety section for more information. After saucing or basting, it’s best to grill on an indirect heat zone to finish without burning.These times should be used as a guide only, and relate to fresh or defrosted chicken. A good rule of thumb is to wait until the thermometer hits 160˚F to add a sauce high in sugar content. Grilling only on direct heat zones is generally better for smaller chicken portions, like chicken breasts, tenders, and wings, which are less than a few inches thick.įrom barbecue sauce to pesto, the sugar content in most sauces makes them easy to scorch, so wait to baste or add sauce until near the end of grilling. Indirect heat cooks foods slower and more evenly by using the heat from the grill without direct exposure to the fire and flames, which can burn chicken cuts that require longer cook times.

For cuts that require longer grilling times, such as a whole chicken or dark meats like drumsticks and thighs, you’ll need both direct and indirect heat zones on your grill. Temperature control is essential when grilling chicken. When the chicken has reached a safe temperature, remove from the grill, cover, and let rest for five minutes before slicing or serving to let the juices reabsorb into the meat. Insert thermometer into the thickest portion of the cut, avoiding any bones, to get the most accurate temperature. Using a digital meat thermometer is the best way to ensure chicken on the grill has reached the safe minimum temperature of 165˚F. For best results, put foil-covered brick or cast iron skillet on top to flatten the chicken and encourage even cooking.

#CHICKEN INTERNAL TEMPERATURE SKIN#

Position the chicken skin side up over indirect heat and turn once during cooking. Flip and sear for another three minutes transfer to indirect heat and continue grilling, rotating and flipping occasionally until 165˚F.īest technique: Butterfly the chicken (spatchcock) by cutting out the backbone. Temperature: Medium-high (400˚F) for direct heat, medium-low (300˚F) for indirect heatīest technique: Sear chicken skin side down over direct heat until golden brown, about three minutes. We’ve compiled a few tried-and-true guidelines to get you grilling, no matter if you’re planning to grill a batch of wings or the whole bird.īest technique: Cook over direct heat until 165˚Fīest technique: Cook over direct heat and turn regularly (3 minutes on each side until 165˚F)īest technique: Cook over direct heat, rotating every few minutes until 165˚F The rich, smoky flavor the grill imparts enhances the taste and texture of any cut of chicken.