Can you cook chicken at 170 degrees?

In this brief article, we are going to answer the question, “Can you cook chicken at 170 degrees?”

Yes, you can cook chicken at 170 degrees. To properly cook meat, a temperature of 170°F or higher is required.

Cooking leg and thigh meat to an internal body temperature of 170-175°F (77-79°C) still seems to be safer than at 165°F. The flesh is harder since the chicken’s thighs are actively working muscles.

Place the chicken in the pan and bake at 170 degrees F in a heated Combo Oven. Steam it for 15-20 minutes at 77 degrees C, or until the temperature reaches 170 degrees F. (74 degrees C). At this temperature, the chicken breast cannot be overcooked. Serve with your favorite sauce or in salads.

How much time will chicken thighs take to bake at 170 degrees?

It takes roughly 40 minutes on average to bake chicken at 170 degree F.

You don’t want to overcook the chicken and end up with dry thighs, so simply roast until a thermometer placed in the chicken reaches 170°-175°. And, sure, a meat thermometer is required.

Is it better to cook chicken slow or fast?

The slower the chicken is cooked, the better. That is the general guideline when it comes to preparing meat. When you place the chicken breast in the pan, turn the heat up to medium-high. Your oven will be splattered, but the chicken will be tender as long as the skin is left on.

What Tends to happen to chicken while it is cooked?

At 120°F, the protein myosin starts to coagulate, squeezing out part of the liquid that has accumulated within the protein sheaths.

At 140°F, the remaining proteins in the breast flesh muscle cells coagulate, pushing all of the juice out of the cells. The flesh is hard and opaque because of the coagulated proteins.

Proteins in the wrappings themselves quickly coagulate and constrict at 150°F. The breast flesh is pressed to remove the water that was driven out from the cells and gathered within the sheaths.

Muscle fibers in breast flesh have nearly totally dried out at temperatures above 150°F. Meat is chalky and dry.

When kept at 160-170°F for 10 min, gelatin in the leg flesh begins to change into rich gelatin, maintaining the meat wet and juicy long after the muscle fibers have drained the majority of their liquid.

The chicken is still called raw if the temperature is below 120°F. The meat’s “grain” is made up of muscle cells coiled together in long, thin fibers.

Why can chicken be of different hues?

The chickens we buy at the grocery store are typically from 6 to 8 weeks old. The bones of these young hens are permeable rather than totally calcified, indicating that they are not yet fully developed. The purplish bone marrow inside chicken bones can easily infiltrate into soft, permeable chicken bones

During freezing, the liquid in a chicken’s bulk expands, such as the bone marrow. As the black marrow swells, it might push through the surface of the bone. Regardless of the cooked chicken’s final internal temperature, the bones and meat next to them become discolored and stay a deep red/purple color.

Another factor in red and purple hues seen in poultry is myoglobin. It’s a colorful protein that transports oxygen from cells to muscle fibers. The more energetic an animal is, the more oxygen is stored in its muscle, which causes it to darken in color.

Because chickens are flightless, their breast meat is never too oxygenated. The delicate white meat of chicken breasts is due to low myoglobin levels. Because myoglobin levels are higher in heavily exercised legs, the flesh is darker.

Myoglobin tends to collect in the meat fibers as chicken is wrapped and ready for sales in a grocery store.

The color of the chicken can also be affected by its acidity. The flesh will be pinker if the pH level is greater (lower acidity). That’s why some cooks employ a citrus or vinegar-based acidic marinade to help diminish the pink color of chicken flesh. Marinades, on the other hand, will do little to defend against pink tinges caused by marrow and myoglobin.

Now since you realize why your chicken may turn pink, you can eat it with more confidence. Above all, avoid overcooking your chicken.

You can check the quality and safety of your chicken using an exact thermometer such as the Thermapen, regardless of its hue. When it’s time to eat, a probe put into the thermal center of a chicken breast, leg, or thigh must read 170°F.

Other FAQs about Chicken that you may be interested in.

Is chicken safe to eat with freezer burn?

Do you have to use chicken by the sell-by date?

How long is chicken good after the sell-by date if frozen?


In this brief article, we answered the question, “Can you cook chicken at 170 degrees?”


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